Photo: Hinko Talsma, Public domain · source

Dish · From Bladwijzer

Stoemp (Belgian mash) with bloody dock

Updated on 10 October 2026

• Makes: 4 people
• Time: 40 min
• From: Bloody dock

Ingredients

• 1 kg floury potatoes
• 150 g young bloody dock leaves
• 1 onion
• 30 g butter
• 100 ml warm milk
• nutmeg, salt and pepper

Method

1. Peel the potatoes, cut them into chunks and boil them in salted water for 20 minutes until tender.
2. Meanwhile bring a pan of water to the boil, blanch the bloody dock for 2 minutes, drain and pour away the cooking water. Squeeze out the leaves and chop them roughly.
3. Chop the onion and soften it gently in half the butter until translucent.
4. Drain the potatoes and mash them with the rest of the butter and the warm milk.
5. Stir in the onion and bloody dock, season with nutmeg, salt and pepper and serve with a fried egg or a sausage.

Storing: Leftovers keep for a day in the fridge; reheat them in a pan with a knob of butter.