Fill a large pot with salted water and bring it to a boil over medium to high heat. Add the cubed potatoes and cook for about 10 minutes until they begin to soften.

Add the carrots and continue cooking for another 8–10 minutes. The vegetables should be tender but not falling apart. To check, pierce a potato and a carrot with a fork, they should slide off easily.

While the potatoes and carrots are cooking, heat 1 tablespoon of butter in a separate pan over medium heat. Add the leeks, garlic, and cabbage, sautéing gently for 5–7 minutes until softened and fragrant. Stir occasionally to prevent burning.

Drain the potatoes and carrots thoroughly, then return them to the pot over low heat for a minute to evaporate any excess moisture. This helps keep the final mash fluffy rather than watery.

Add the remaining butter, warm milk, and heavy cream to the pot. Use a potato masher to begin mashing the mixture, ensuring the butter and cream are fully incorporated. Avoid using a blender, as this can make the mash gluey.

Fold in the sautéed leeks, cabbage, and garlic. Mix gently with a wooden spoon, ensuring the vegetables are evenly distributed throughout the mashed potatoes.

Season with salt, black pepper, and nutmeg. If using, stir in the Dijon mustard for an extra layer of flavour. Taste and adjust seasoning as needed.

Mash everything together once more until the consistency is smooth yet slightly chunky, Stoemp should have some texture. If it’s too thick, add a splash of warm milk.

Serve hot, garnished with fresh parsley. Traditionally, Stoemp is paired with grilled sausages, bacon, or meatballs, and a drizzle of brown butter or pan juices enhances the dish further. Enjoy with a side of Belgian beer for a true culinary experience.