Stamppot Is The Perfect Comfort Food Recipe!
If you’re looking for a comforting cold-weather dish that will fill you up, Dutch Stamppot is for you!
Literally meaning “mash pot” in English, this hearty dish is made with mashed potatoes and other vegetables and often served with a side of meat – like smoked sausage (Rookworst)!
In this recipe, we’ll be making “Boerenkool Stamppot”, which is made with curly kale. It’s one of the most – if not the most – popular version of the dish.
There are many different kinds of stamppot. For example, stamppot with endive is also a delicious option. Other additions are spinach or even sauerkraut.
In some cases, the name of the dish changes when the ingredients do, as is the case for “hutspot” – a version of stamppot made specifically with carrots and onions.
Interestingly, hutspot is said to be the original version of the dish from the 1500s. There are even versions of the dish in different countries – England has “bubble and squeak” made with cabbage!
Depending on the flavor combinations, some people eat stamppot with a side of apple sauce or gravy, but you can enjoy it just as is!
Ingredients
Here are the ingredients you’ll need to make this Stamppot recipe. Overall, it’s not too difficult overall – many of them are common spices or seasonings!
- Potatoes – Use Yukon Gold potatoes for a creamy and smooth texture.
- Kale – Use fresh curly kale.
- Bacon – Use thick bacon, diced.
- Whole milk – To make the stamppot extra creamy. Low fat milk will also work.
- Butter – To add to the mashed potatoes.
- Nutmeg – To give the mashed potatoes their distinctive flavor.
- Salt – To season the dish.
- Black pepper – For extra flavor.
- Smoked beef sausage – Stamppot is often served with smoked sausage. If you can find authentic Dutch Rookworst, use that.
Recipe Tips and Substitutions
Before you make this Dutch Stamppot recipe, here are some recipe tips and substitutions:
- The type of potatoes you use will affect the taste and texture of the mashed potatoes. Yukon Gold are a great option for stamppot, but other starchy potatoes such as russet potatoes also work well.
- There are several variations of stamppot. Stamppot with kale is very popular but you can also try it with endive, sauerkraut or carrots to see which combination is your favorite.
- For best results, cook the vegetables separately from the potatoes. This makes it easier to ensure that everything is cooked to perfection and not overcooked or undercooked.
- Don’t skip the butter and milk – they make the mashed potatoes extra creamy and delicious.
- Serving the stamppot with smoked sausage is very traditional and adds extra flavor to the dish.
How to Make Stamppot – Step by Step Instructions
In this section, you can follow along with the recipe process photos to see exactly how to make this Stamppot recipe. This can help you compare your progress to the recipe as you cook.
The recipe card with all the measurements and prep times is located at the bottom of this post!
Bring 2 medium-sized pots with water to a boil. Meanwhile, peel the potatoes and cut them into quarters.
Add them to one pot of boiling water and cook, with lid on, over medium-high heat for for 20 minutes or until fully cooked.
They are done when you can easily pierce them with a fork.
Wash the kale, remove the stems, and chop it up in medium pieces.
Add the kale to the other pot of boiling water and let it cook over low-medium heat for about 10-15 minutes. Drain and set aside.
In a pan, cook your bacon until it has reached slight crispiness. Stir frequently. Set aside to cool, but do not discard the fat.
Also prepare the smoked sausage according to the package directions (microwave or stovetop).
Once the potatoes are cooked, drain them, and add them to a large bowl.
Then add the butter, milk, nutmeg, salt and pepper, and mash until smooth.
Then add the bacon bits with the fat to the bowl.
Next, add the cooked kale to the bowl.
Use a spatula or large spoon to mix until well combined.
Serve the stamppot warm with a smoked beef sausage.
Some people like their stamppot with apple sauce or gravy but it also tastes great on its own. Enjoy!
Storage Tips
If you have any leftovers, store them in a sealed container in the fridge for up to 3 days. Stamppot does not freeze well as this can negatively affect the texture of the potatoes.
You can reheat the stamppot in the microwave, in a pot on the stove, or in an oven-safe dish in the oven. If the stamppot has thickened in the fridge, add a little bit of milk or water before reheating.
FAQ
Here are some answers to questions about making stamppot!
Stamppot is the Dutch word for a dish made from mashed potatoes and one or more other vegetables or ingredients. Served with a side of meat – often a smoked sausage (Rookworst), it is a hearty dish often enjoyed during the colder months. A popular variation is Boerenkool Stamppot made with kale.
To make stamppot, boil the potatoes and the other vegetable you want to add. Mash the potatoes and then add the vegetables and other ingredients (such as bacon). Combine well and serve with a side of meat.
Related Recipes
If you like this Stamppot recipe, here are some more Dutch classics that you might want to try at home, too!
- Kaassouffle
- Dutch Shrimp Cocktail
- Bitterballen
- Oliebollen (Dutch Donuts)
- Appelflappen (Dutch Turnovers)
Boerenkool Stamppot
Ingredients
- 2 pounds potatoes, e.g. Yukon Gold
- 8 ounces kale, fresh
- 1/2 pound thick bacon, diced
- 1/4 cup whole milk
- 3 tablespoons butter
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 smoked beef sausage
Instructions
- Bring 2 medium-sized pots with water to a boil.
- Peel and quarter the potatoes. Add them to one pot of boiling water and cook, covered, over medium-high heat for 20 minutes or until fully cooked. They are done when you can easily pierce them with a fork.2 pounds potatoes
- Wash the kale, remove the stems, and chop it into medium-sized pieces.8 ounces kale
- Add the kale to the other pot of boiling water and cook over low-medium heat for about 10-15 minutes. Drain and set aside.
- In a frying pan, cook the bacon until slightly crispy. Set aside to cool, but do not discard the fat.1/2 pound thick bacon
- Prepare the smoked sausage according to the package instructions (microwave or stovetop).1 smoked beef sausage
- Once the potatoes are cooked, drain them, and add to a large bowl. Add the butter, milk, nutmeg, salt and pepper, and mash until smooth.1/4 cup whole milk, 3 tablespoons butter, 1/2 teaspoon nutmeg, 1/2 teaspoon salt, 1/2 teaspoon black pepper
- Then add the bacon bits with the fat to the bowl.
- Add the cooked kale to the bowl. Mix with a spatula or large spoon until well combined.
- Serve warm with slices of smoked beef sausage.
Notes
- The type of potatoes you use will affect the taste and texture of the mashed potatoes. Yukon Gold are great, other starchy potatoes such as Russet potatoes also work well.
- Instead of kale, you can also make Stamppot with endive, sauerkraut or carrots to see which combination is your favorite.
- Cook the vegetables separately from the potatoes.Â
- You can skip the bacon if you don’t like it.Â
- Don’t skip the butter and milk – they make the mashed potatoes extra creamy and delicious.
- Some people enjoy Stamppot with a side of apple sauce or gravy.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
