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Potato and carrot mash, also called Belgian stoemp

Belgian Potato and Carrot Mash

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Mashed potato dish with carrots, also known as "stoemp" or "potée aux carrottes" in Belgium. Delicious when served with gravy.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Author: Eloïse Jennes


  • 1 large onion or 2 small onions
  • 1 kg potatoes I use the Nicola variety
  • 600 g carrots
  • olive oil
  • 150 ml white wine
  • 400 ml water
  • 1 ½ teaspoon salt


  • Peel and dice the onion.
  • Peel the carrots and the potatoes. Cut in 1cm-large pieces*. 
  • Heat a large pot with olive oil. When hot, add then onion and sauté until translucent. 
  • Add the carrots and caramelize over medium-high for 5 minutes. Add the potatoes and let cook for 5 minutes. Stir regularly and make sure the vegetables don't stick to the pot.
  • Deglaze with white wine. Simmer 3 minutes over medium-high heat. The wine should completely evaporate.
  • Add the water. Cover with a lid and reduce to medium heat. Let cook 25 minutes with the lid on. Remove the lid and cook 10 more minutes.
  • Season with salt and roughly mash with a potato masher. 


*Make sure the pieces are not too small but also not large for them to cook evenly.
**Serve with my vegan gravy (here).
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