I’ve been looking so forward to making this dish!
We call this one karnemelkstampers in Flemish.
Karnemelk means buttermilk, and then stampers is derived from the Flemish verb stampen, which refers to mashing or grinding something up finely. In my local dialect it is called kerremekstovers or papsowse. This dish might also go by other names such as smeus or tatjespap.
Ain’t that a mouthful!
Buttermilk Mashed Potatoes (Flemish Karnemelkstampers)
Let’s talk about the ingredients in this dish.
First off, mashed potatoes with buttermilk instead of milk. You really have to try that! The buttermilk gives it a fresher flavor. Not a fan of buttermilk? Then you can add plain milk of course.
Do you often poach eggs at home?
No need to be scared of it because here’s the good news. Try out my most favorite way to poach eggs: use the Arzak method, poached eggs in clingfilm!
Grey North Sea Shrimp
And then we got those famous little buggers on top!
Grey North Sea shrimp are very popular around here and in France. You can also find them in the UK under the name of brown shrimp.
I made another Belgian shrimp classic the night before: tomates aux crevettes or classic Belgian tomatoes stuffed with a grey shrimp salad. So I kept a handful of them aside and made these buttermilk mashed potatoes for lunch the day after.
Some of my American friends are a little frightened when they see these tiny pink worms for the first time, until they taste them. It’s hard to describe their flavor: salty sweet. And their meat is juicy and firm. Do try them when you have a chance!
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.