Leek Stoemp

Ingredients

• 600 g Potato
• 1 pcs Leek
• 60 g Butter
• 120 ml Milk
• 10 g Parsley
• 0.25 tsp Nutmeg
• 0.375 tsp White Pepper
• 1.75 tsp Salt

Method

1. Peel {potato} and cut into even chunks, then split, wash, and thinly slice {leek} so it cooks evenly and stays silky in the mash. Finely chop {parsley}.
2. Put {potato} in a saucepan of cold water, add {salt}, and bring to a gentle boil over medium-high heat. Cook until the centers are tender and a knife slides through easily, then drain well so the mash stays fluffy, not watery.
3. Melt {butter} in a large skillet over medium-low heat, add {leek} and a pinch of {salt}, and sweat gently until soft, glossy, and sweet without browning. Add {white_pepper} and {nutmeg} for a quiet Belgian warmth.
4. Warm {milk} in a small pan over low heat until steaming but not boiling so it blends smoothly into the mash and keeps the {potato} hot.
5. Pass the drained {potato} through a ricer or mash in the warm saucepan over low heat, then fold in the softened {leek}, warm {milk}, and remaining {butter}. Season with {salt}, {white_pepper}, and {nutmeg}, stirring just until smooth and rustic. Fold in most of the {parsley} for freshness.
6. Spoon the {potato} stoemp into warm bowls, finish with the remaining {parsley}, and serve at once while the texture is light and buttery.