Stamppot is a quintessential Dutch meal of sausage, kale, and potato mash. This Dutch mash pot meal is a savory specialty. If you’re in the colder months in Holland or Amsterdam, you’re likely to find stamppot on restaurant menus, where the potatoes are mashed with bacon and curly endive and placed on top of a plate with a big Rookworst (Dutch sausage).
Or, you might find a variant under a large bacon slab with a carrot-onion-potato mash. Stamppot is a famous Dutch dish made from a mixture of one or more vegetables mashed with potatoes.
Traditionally, such vegetable pairings include sauerkraut, endive, kale, spinach, turnip greens, and carrot and onion; the combination of the latter two is known in the Netherlands as a hotspot. Leafy greens like endive can be left raw and only added at the mashing point to the potatoes.
STAMPPOT: DUTCH MASH POT
- Author: Romae Chanice Marquez
- Recipe Category: Main Dish
- Cuisine: Dutch
Typically, Stamppot is served with sausage. The sausage is frequently smoked in the Netherlands. Other accompaniments include cheese, pickled onions, gherkins, and nuts. The whole preparation and cooking time is around 40 minutes. This recipe serves at least four people.
You can add mushrooms and nuts as toppings for the Stamppot. Photo credits to: https://www.leger.co.uk/blog/2013/02/11/traditional-dutch-stamppot-recipe/.
Stamppot: Dutch Mash Pot Ingredients
- 2 large starchy potatoes
- 2 small sweet potato yams
- 1 small butternut squash
- 3 carrots, thinly sliced
- 1 rutabaga
- 2 onions, finely chopped
- 2 garlic cloves, minced
- 1 large leek
- 1 bunch of curly kale
- 5 tablespoons of butter (about 1/4 cup)
- Salt and pepper to taste
- A pinch of nutmeg
- 2 tablespoons of oil
- 1 pound of Dutch Rookworst smoked sausage
Stamppot: Dutch Mash Pot Instructions
Step 1: Peel the potatoes and chop into 1-inch bits with the onions, carrots, and rutabaga. Wash any soil from the leek and kale. Then, cut any rough stems into 1⁄2-inch pieces.
Step 2: Place all the vegetables in a big pot and add enough water to barely cover. Bring to a boil then reduce heat and simmer for about 20 minutes until vegetables are tender.
Step 3: Heat the oil over medium-high heat in a large skillet. Cook the sausages until nicely browned and warmed through on both sides.
Step 4: Drain the vegetables well, then mash the butter, but don’t purée. Add the nutmeg, salt, and pepper to the stamppot.
Step 5: Serve the dish and top the sausage.
Stamppot: Dutch Mash Pot Additional Information
- Per serving has 729 calories, 45g of fat, 80mg of cholesterol, and 62g of carbohydrates.
- For sauerkraut or endive stamppot, pineapple may also be included. With people adding ingredients such as rocket, leeks, beets, sweet potatoes, mushrooms, and various other vegetables, variations on the traditional stamppot have become increasingly popular in recent years. Sometimes, fish is also used as a stamppot ingredient, rather than serving it as a separate dish.
- This dish takes around 4o minutes to cook/prepare.
- The recipe serves at least four people.
About Stamppot: Dutch Mash Pot Recipe
It is possible to buy prepared stamppot from shops and supermarkets. It can also be ordered in restaurants in the cafe style.
Still, more stringent recent regulations on permitted food in taverns versus restaurants have restricted the custom of offering simple dishes in many Belgian pubs.
Conclusion
Overall, Stamppot is a cold-weather dish in Dutch cuisine. Today, as more and more variations are implemented in the dish, it has been gaining a name in Europe. For more international dishes, click here.
Featured Image: @w.de.zwijger / Instagram, @elisesworldoffood / Instagram