Belgian Stoemp Aux Carottes Carrot Mashed Potatoes

---

This is a popular side dish in belgium. It usually goes with blood sausage (boudin) or strips of bacon, but i often serve it with sautéed chicken. Go easy on the cream, you want it to have more substance than smooth mashed potatoes.

---

Steps

---

Heat a small skillet over high heat.

---

Add the bacon and saut for 5 minutes until the bacon bits are well colored.

---

Remove from heat and set aside.

---

Bring a large pot of salted water to a boil.

---

Add potatoes and carrots.

---

Cook for 20 to 25 minutes until the potatoes and carrots are well done or even slightly overdone.

---

Drain the vegetables and place them in a salad bowl.

---

Mash the vegetables with a fork , a potato masher or any other manual ustensil.

---

It is important not to use an electric mixer so that the texture remains chunky enough.

---

Add the bacon bits and let the diced pieces of butter melt on top of the mashed vegetables.

---

Add cream and nutmeg.

---

Season with salt and pepper.

---

Toss well and serve.

---

Ingredients

---

potatoes, carrots, bacon, butter, heavy cream, salt, pepper, nutmeg