Stoemp is a Belgian mashed potato dish that is rich with bacon, onions, and vegetables. Here we add some spinach and kale for color and texture and you have a perfect side dish for Thanksgiving!
- 8 strips good quality bacon
- 1 large onion or two medium onions coarsely chopped
- 4 pounds russet potatoes peeled
- 1 cup whole milk
- ½ cup heavy cream
- 6 tablespoons unsalted butter
- 1 cup chopped fresh spinach leaves
- 1 cup chopped fresh kale*
- 1 teaspoon or more of salt
- ½ teaspoon pepper
- Heat a medium size saucepan and add the bacon. Cook until crisp over medium heat.
- Remove bacon from the pan and place on a plate lined with paper towels to absorb the fat.
- Crumble the bacon with your fingers when cool, and set aside.
- Drain all but 3 tablespoons of bacon fat from the pan.
- Add the onions to the bacon fat and cook until they are brown and have caramelized, 20-30 minutes.
- Add the kale and spinach to the onions and continue cooking until the vegetables are soft, about 1-2 minutes. Set aside.
- Cut the potatoes into quarters or eighths, depending on their size. You want to make sure the potatoes are the same size so they cook evenly.
- Place the potatoes, cold water, bring to a boil, and then salt the water. * Lower temperature to a simmer and cook until a fork easily goes through the potatoes, about 20-30 minutes depending on the size of the potato.
- Drain the potatoes in a colander and “dry mash” without the milk or butter for two minutes over a low flame.
- Add the butter and gently mix into the potatoes without mashing (you don’t want to over mash the potatoes or they will be gluey).
- Combine the milk and cream in a small saucepan and warm milk.
- Gradually add warm milk and cream to the pot and mix thoroughly.
- Mash potatoes until smooth or coarse, your preference.
- Mix in the bacon, vegetable mixture, salt and pepper until combined well.
- Stoemp is best served fresh, but may be made several hours ahead of time or even the day before.