Stamppot is one of the most beloved and iconic dishes in Dutch cuisine. It’s a hearty, comforting meal traditionally made with mashed potatoes and a variety of vegetables like kale, carrots, or endive. Often served with smoked sausage (rookworst) and gravy, stamppot is a perfect dish for cold weather, offering warmth and sustenance with every bite. While it’s incredibly simple to make, the flavors are rich and satisfying, making it a staple in Dutch households.
In this guide, we’ll take you through how to make stamppot at home, along with tips to perfect the dish and variations you can try. Whether you’re new to this Dutch classic or already a fan, this recipe will help you bring a taste of the Netherlands to your table.
Ingredients for Making Stamppot
The beauty of stamppot lies in its simplicity. The ingredients are easy to find, and the dish comes together quickly for a satisfying meal.
For the Basic Stamppot
- 1.5 lbs (700g) potatoes: Use starchy potatoes like russet or Yukon gold for a creamy mash.
- 1 bunch kale (about 4-5 cups): Traditionally used in boerenkool stamppot (kale stamppot). You can also substitute it with endive, cabbage, or spinach.
- 1 large onion, finely chopped: Adds sweetness and depth of flavor.
- 1/2 cup milk: For a creamier mash.
- 2 tablespoons unsalted butter: For richness in the mashed potatoes.
- Salt and pepper to taste: For seasoning.
For the Traditional Smoked Sausage (Rookworst)
- 1 smoked sausage (rookworst): This Dutch sausage is traditionally served with stamppot. You can substitute it with kielbasa or another smoked sausage if rookworst is not available.
Optional Add-Ins
- Carrots (about 2-3, sliced): Carrot and onion stamppot (hutspot) is another popular version of the dish.
- Bacon (optional): Crispy fried bacon adds a savory, smoky flavor to the dish.
- Gravy (optional): A rich beef or onion gravy pairs beautifully with stamppot.
Step-by-Step Guide to Making Stamppot
Step 1: Prepare the Vegetables
- Peel and Boil the Potatoes: Start by peeling the potatoes and cutting them into even-sized chunks. Place them in a large pot of salted water and bring to a boil. Cook the potatoes for about 15-20 minutes, or until they are fork-tender.
- Cook the Kale (or Other Vegetables): While the potatoes are boiling, rinse and chop the kale (or your vegetable of choice). In a separate pot, blanch the kale in boiling water for about 5 minutes until tender. If you’re using other greens like endive or cabbage, cook them similarly. For hutspot, boil carrots and onions along with the potatoes until both are soft.
- Cook the Smoked Sausage: Most rookworst sausages are precooked and only need to be heated. Follow the package instructions to warm the sausage. Usually, this involves simmering the sausage in hot water for about 10 minutes.
Step 2: Mash the Potatoes and Vegetables
- Drain the Potatoes: Once the potatoes are tender, drain them well and return them to the pot.
- Add Milk, Butter, and Seasoning: Add the milk, butter, salt, and pepper to the potatoes. Mash the potatoes until smooth and creamy. If you prefer a chunkier mash, you can leave some texture in the potatoes.
- Combine with Vegetables: Stir in the cooked kale or other vegetables, mashing them slightly into the potatoes. Mix everything together until well combined and the vegetables are evenly distributed throughout the mash.
Step 3: Serve the Stamppot
- Plate the Stamppot: Serve the stamppot as the base on each plate, forming a mound of mashed potatoes and vegetables.
- Add the Smoked Sausage: Slice the rookworst or smoked sausage and arrange it on top or alongside the stamppot.
- Optional Gravy: If you’re making gravy, pour it over the sausage and stamppot for extra richness.
Tips for Making the Perfect Stamppot
1. Use the Right Potatoes
For the best texture, use starchy potatoes like russets or Yukon golds. These potatoes mash easily and absorb the milk and butter well, creating a smooth, creamy consistency. Avoid waxy potatoes, which can become gluey when mashed.
2. Balance the Greens and Potatoes
In traditional boerenkool stamppot, the ratio of potatoes to greens is important. The dish should be primarily mashed potatoes with enough greens mixed in for color and flavor. Too many greens can make the dish watery, while too few can make it bland. Adjust the amount of vegetables to your taste.
3. Add Bacon for Extra Flavor
Fried bacon bits make a delicious addition to stamppot. Fry the bacon until crispy, then crumble it over the top or stir it into the mashed potatoes and vegetables for a salty, smoky punch.
4. Don’t Overcook the Vegetables
Whether you’re using kale, endive, or spinach, be careful not to overcook the greens. They should retain some texture and color to provide contrast with the creamy mashed potatoes. For root vegetables like carrots or parsnips, cook them until tender but not mushy.
5. Serve with Gravy for Added Richness
While stamppot is delicious on its own, serving it with a simple gravy takes it to the next level. A rich beef gravy or onion gravy pairs perfectly with the potatoes and sausage, adding extra moisture and flavor.
Variations of Stamppot
1. Boerenkool Stamppot (Kale Stamppot)
This is the most classic version of stamppot, made with mashed potatoes and kale. It’s often served with rookworst and sometimes a side of mustard. The slightly bitter taste of kale balances the richness of the potatoes and sausage.
2. Hutspot (Carrot and Onion Stamppot)
Hutspot is another popular variation of stamppot, made with mashed potatoes, carrots, and onions. It has a sweeter flavor thanks to the carrots and is a comforting, colorful dish. It’s often paired with braised beef or smoked sausage.
3. Andijviestamppot (Endive Stamppot)
This version uses endive (or chicory) instead of kale. Endive is added raw to the hot mashed potatoes, where it wilts slightly but retains a crisp texture. This variation is lighter and fresher than boerenkool stamppot and is often served with bacon.
4. Zuurkool Stamppot (Sauerkraut Stamppot)
For a tangy twist, sauerkraut is mixed into the mashed potatoes. This variation, known as zuurkool stamppot, has a distinctive flavor that pairs beautifully with bacon and sausage. It’s a great option for those who love a bit of acidity in their meals.
5. Spinach Stamppot
For a softer and more delicate flavor, spinach can be used instead of kale or endive. The spinach wilts quickly and blends seamlessly with the mashed potatoes, creating a smooth, nutrient-packed stamppot.
FAQs About Making Stamppot
1. Can I make stamppot ahead of time?
Yes! Stamppot can be made ahead and reheated when ready to serve. Store it in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove over low heat, adding a splash of milk or butter to refresh the mash.
2. Can I use other vegetables in stamppot?
Absolutely! Stamppot is a versatile dish, and you can use a variety of vegetables, from carrots and parsnips to leeks, cabbage, or spinach. Experiment with different combinations to find your favorite version.
3. Is there a vegetarian version of stamppot?
Yes, stamppot can easily be made vegetarian. Simply omit the sausage and bacon, and use vegetable broth to make a vegetarian gravy. You can also add more vegetables like roasted mushrooms or tofu for extra flavor and protein.
4. What is the best way to store leftovers?
Store leftover stamppot in the refrigerator in an airtight container for up to 3 days. When reheating, add a splash of milk or butter to keep it creamy. You can also freeze stamppot for up to 3 months, though the texture may change slightly after thawing.
5. Can I make stamppot with sweet potatoes?
Yes, you can substitute regular potatoes with sweet potatoes for a unique twist on stamppot. The sweetness of the sweet potatoes pairs well with kale, carrots, or spinach, offering a different flavor profile.
Conclusion
Stamppot is a comforting, simple, and nutritious meal that has been a Dutch staple for generations. Whether you stick to the classic boerenkool stamppot with kale or try variations like hutspot or zuurkool stamppot, this dish is sure to warm you up on cold days. With its creamy mashed potatoes, hearty vegetables, and savory smoked sausage, stamppot is a true taste of traditional Dutch home cooking.