Stamppot
A Dutch winter comfort classic — boiled potatoes mashed together with a vegetable like kale and served with smoked sausage. The name comes from "stampen" (to mash). A few ingredients, one pot, and a hearty, warming plate.
Ingredients
- Potatoes · floury800 g
- Kale · finely chopped (boerenkool)300 g
- Smoked sausage · e.g. rookworst1
- Milk · warmed0.5 cup
- Butter40 g
- Bacon · optional80 g
- Mustard · to serve
- Salt, pepper, nutmeg · to taste
Steps
- ⏲ 20 min
Peel and cut the potatoes into large chunks and boil in salted water until fork-tender.
- ⏲ 5 min
When the potatoes are nearly done, add the chopped kale to the pot for a few minutes to wilt. (Fry the bacon separately until crisp.)
- ⏲ 10 min
Cook the sausage by simmering or heating per the package.
- ⏲ 3 min
Drain the potatoes and kale, add warm milk and butter, and mash together. Season with salt, pepper, and nutmeg.
- ⏲ 2 min
Serve the stamppot with a well in the middle for gravy (and bacon fat). Add sliced sausage and mustard on the side.
Tips & Variations
Variations
- Hutspot: Use carrot and onion instead of kale.
- Endive stamppot: Fold raw endive into the hot potatoes.
- Zuurkoolstamppot: Use sauerkraut for a tangy version.
- Vegetarian: Swap the sausage for a veggie sausage or roasted mushrooms.
Tips
- Use floury potatoes so they mash smooth.
- Boil the kale with the potatoes for ease and easy draining.
- Add the milk and butter warm so it blends silky-smooth.
- The well of gravy in the middle is traditional — it keeps it moist.
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