Buttermilk Mashed Potatoes (Flemish Karnemelkstampers)
I’ve been looking so forward to making this dish! Karnemelkstampers in Flemish, karnemelk is buttermilk and stampers is derived from the Flemish verb stampen, meaning to mash or grind finely. In my local dialect it is called kerremekstovers or papsowse. Other names: smeus or tatjespap.
I made another classic the night before: tomates aux crevettes, or classic Belgian tomatoes stuffed with a grey shrimp salad. And I kept a handful of the pink buggers aside and made this one for lunch the day after. Grey North Sea shrimp are very popular around here and in France. Some of my American friends are a little frightened when they see these pink worms for the first time, until they taste them. Yummmy…
Flemish buttermilk mashed potatoes with grey shrimp, creamy poached egg and butter sauce!
- 2 tbsp grey North Sea shrimp (peeled)
- 5,5 oz waxy potatoes (155 g)
- 2 tbsp unsalted butter
- ¼ cup buttermilk (60 ml)
- 2 tsp sour cream optional
- 1 tbsp fresh parsley or chives, chopped finely
- 1 egg
Peel the potatoes and chop them into smaller bits. Transfer them to a medium saucepan and fill it with water until they are submerged. Season with a good pinch of salt.
Place the potatoes over high heat and boil them until cooked through. Then drain them and add them back to the pan with half of the butter and the sour cream (optional).
- Mash the potatoes. Then add the freshly chopped parsley or chives, pour in the buttermilk and season with a little pepper and salt.
- Mash the potatoes again. Check the seasoning and add extra pepper and salt to taste if necessary. Then cover the buttermilk mash and put it aside for now. Fill a pan with water and bring to a gentle boil. Add the egg.
- Then poach the egg for 4 minutes.
- This is the classic way to poach eggs. You can also use my cling film method, very easy! In the meantime melt the remaining butter in a small pan until lightly nutty. Don't burn it! Scoop the buttermilk mashed potatoes in a deep plate. Top with the poached egg and sprinkle with the grey shrimp. Drizzle with the melted butter, extra chopped chives or parsley and some pepper and salt. Serve hot.