Dutch Stamppot is comfort food of the Netherlands. Kale mashed potatoes, topped with smoky sausages. A perfect hearty fall or winter meal.
If you're in Holland or Amsterdam in the cooler months, you're likely to find stamppot on restaurant menus. It is quintessential Dutch fare and it comes in many varieties.
- You might find a version with potatoes that are mashed with bacon and curly endive, and piled onto a plate with a large Rookworst (Dutch sausage) draped over the top.
- Or you might find stamppot made with carrot-onion-potato mash under a large slab of bacon.
- You get the idea.
- For this stamppot recipe I chose kale for the mash, mainly because it's healthy and I love it!
The smoked sausages are sliced and browned to bring out lots of delicious flavor!
The kale is sautéed with onions and garlic before its mashed with the potatoes.
A drizzle of olive oil and a sprinkle of chopped scallions are the finishing touch!
You don't hear much about Dutch food. The Dutch are well know for their painters (Van Gogh!) and their Tulips, but not so much for their cuisine. That's not to say it isn't delicious!
Dutch food is simple, hearty, and rustic, which describes some of my favorite dishes. On a cold, gray winter day, Dutch Stamppot is a bowl of comfort and delight!
I developed this recipe for the Idaho Potato Commission. If you're a potato fan and want an amazing resource for potato recipes, pay a visit to the Idaho Potato Commission website.
Other delicious potato recipes from around the world
- Crispy Italian Fried Potatoes and Peppers
- Swedish Hasselback Potatoes
- Saag Aloo: Indian Spinach with Potatoes
- Japanese Potato Salad
Here's the Dutch Stamppot recipe. If you try this recipe, I hope you'll come back to leave a comment and a rating. I'd love to know what you think!
Print
Dutch Stamppot Recipe
- Total Time: 55 mins
- Yield: 4-5 1x
Description
Idaho® Potato-Kale Mash with Sausage
Ingredients
- 5 large Idaho® russet potatoes, peeled and cut into 1-inch pieces (4 pounds)
- 4 teaspoons kosher salt, divided (plus more for seasoning)
- 2 tablespoons unsalted butter
- ½ cup 2% milk (or whole milk)
- ½ teaspoons freshly ground black pepper (plus more for seasoning)
- 3 tablespoons extra virgin olive oil, divided
- 1 medium onion, peeled and finely chopped
- 2 large cloves garlic, peeled and minced (1 tablespoon)
- 1 bunch of curly kale, stemmed and chopped into ½-inch pieces (about 12 ounces)
- ¼ cup water
- ½ teaspoon white wine vinegar
- 1 pound fully-cooked, smoked pork sausage such as Dutch Rookworst (or substitute Spanish Chorizo or Polish Kielbasa), cut crosswise into thin slices
- 4-5 teaspoons olive oil, optional garnish
- 4 green onions, trimmed and chopped, optional garnish
Instructions
- Put potatoes and 2 teaspoons salt in a large pot. Cover with cold water. Bring to a boil over high heat. Reduce to a simmer and cook until potatoes are tender, 10-15 minutes. Scoop out a cup of potato cooking-water and set aside. Drain potatoes and return them to the pot. Add butter, milk, 2 teaspoons salt, and ½ teaspoon pepper. Mash potatoes with a potato-masher. For creamier potatoes add potato cooking-water, a little at a time, stirring, until you get the desired texture.
- In a large heavy skillet or pot with a lid, heat 2 tablespoons oil over medium-low heat. Add onion and cook, stirring occasionally, for 6-7 minutes, until translucent. Add garlic and cook for 30 seconds. Raise heat to medium. Add kale, ¼ cup water, and ½ teaspoon vinegar. Cover pot and wait 2-3 minutes for the kale to wilt. Remove cover and cook, stirring occasionally, for 3-4 minutes longer or until the kale is tender. Sprinkle with a pinch of salt and a few grinds of black pepper. Add kale mixture to potatoes and mash until thoroughly combined.
- In the same heavy skillet used for the kale, heat 1 tablespoon olive oil over medium-high heat. Cook the sausages for 4-5 minutes, until nicely browned on both sides and heated through.
- Divide the kale-potato mash between 4 or 5 bowls. Arrange sausages on top. Drizzle on a teaspoon of olive oil per bowl and sprinkle with chopped scallions, if you like. Enjoy!
Notes
Time Saving Tip: Start by peeling and slicing the potatoes. Get them into the pot over the heat. It will take a while for that pot to get boiling. You should be able to get everything else sliced and diced while the potatoes cook.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main Course
- Method: Boil and Sauté
- Cuisine: Dutch
Gabriella
First time we visited Amsterdam/Holland we were searching for authentic Holland dishes---which were very hard to find in Amsterdam. We found Italian, Indian, Asian, etc but really had to search out somewhere that served Dutch food. We did find a lovely restaurant and I ordered the Stamppot and hubs had a curry. Both delicious! Made this version today and it was lovely! I am ready for another trip to the Netherlands!
Lisa Goldfinger
I always like to get a taste of authentic local cuisine when I travel so I see why you persevered.
I'm glad you finally found what you were looking for and also really glad you enjoyed this stamppot recipe!
Shawn
Ex mother in law ( she's from holland) made this about 25 years ago and this was my favorite dish and to find a recipe that actually tasted like her cooking is amazing 👏 👏 👏
guido
came out perfect on the first try, thank you!
Lisa Goldfinger
So glad you liked it!
Mijntje
"If you're in Holland or Amsterdam in the cooler months, you're likely to find stamppot on restaurant menus." That's the least Dutch sentence I have ever read, it's almost funny.
Also, the recipe is not very authentic. Please add some mustard and crunchy bacon.
Regards
Ed
Do you cook this with back bacon (spek) ?
Lisa Goldfinger
I haven't used back bacon for this dish but I bet it would be good.
Theo Bibby
Seems like a great recipe, right now I am cooking the national dish of every country, and for the Netherlands, I found Stamppot, found this recipe and it looked like the best one I could find will try it this weekend thanks for sharing this recipe.
Lisa Goldfinger
I hope you enjoy the Stamppot - please keep me posted. I love your project - cooking the national dish of every country - such a fun idea! I can probably help you with other national dishes - we have a bunch of great ones on Panning The Globe: Brazilian Feijoada, South African Boboti, Cuban Ropa Vieja, Filipino chicken adobo, Gallo Pinto from Costa Rica, and more!
Derrick VanKampen
Hi Lisa,
My mother was born in Holland and immigrated to Holland, MI. My brothers and I grew up on a unique version of Stamppot which my children now absolutely love as well. They simply call it Dutch Meal. You make mashed potatoes and then add sweet/sour red cabbage (aunt Nellie's is a good choice) and then add either a roast that has been slow cooked for four hours till tender or ham that has been slow cooked for four hours in a pineapple ring and juice brown sugar mixture till the ham falls apart when touched. Mix all these together with a little butter and salt and you will visit a place your pallet has not visited before, my childhood!
Lisa Goldfinger
Childhood food memories are the best. I can see why your family has loved this meal throughout time. It sounds incredibly comforting and delicious with that combination of tender slow cooked meat, sweet and sour cabbage and mashed potatoes. Yum!
Kalbant Kaur
Love this food very filling
Lauren
This stuff was so good! Even the kids liked it… even the 18 mo old! Healthy, simple- took a little while bc I hate waiting on anything to boil. But totally worth it!!
Maaike
Everyone has the freedom to play around with recipes but this one’s soooo far from the original, you simply cannot call this boerenkool!
Ingredients, cooking method and serving suggestions would all be laughed at in the Netherlands.
Lisa Goldfinger
Hi Maiike - thank you for sharing your feedback.
Carolyn
Classy reply to a snarky commenter. I am going to give this recipe a try this weekend. I am seeing strong positive feedback from others who have made this dish. Thanks for taking the time to share your wonderful recipes with us on the site. I am a big fan!
Lisa Goldfinger
Thanks for your kind and supportive note Carolyn. I hope you'll let me know how you like the stamppot!
Keith
@Maaike - I googled boerenkool and all the results resembled this recipe. What do you have to offer?
Marcus
Googled ‘stompot’ as I remember being made it by a Dutch friend and it being tasty and simple. This a was great - thank you! Riffed on it a bit with veg and seasoning (I added a squeeze of lemon juice). Yum!
Teresa
Lekker.
Porkleaker
Love it, basically grew up on Stamppot but it's nice to have now and then, plus the veggies are pretty healthy mmm spinach or sauerkraut are my favs. Cheers!
Dawn Allen
I think I will stick to the traditional way of making Mous. Thank you.
Linda Versluis
Best Stamppot i have ever had, i always found so bland tasting but this was much more flavorful.
Lisa
I'm so glad you enjoyed the Stamppot Linda. Thanks for coming back to leave a comment and rating. It's great to get good feedback 🙂
Mary
As a Dutch girl and having grown up with Dutch meals our stamppot was spinach and potatoes mashed together with butter, milk, salt and pepper, then couple of sliced boiled egg folded through. Served with a sprinkle of nutmeg and a piece of rookworst.
The carrot, onion and potato mashed was hutspot. Which is served with any meat.
Sauerkraut mashed with potatoes was served with bacon, speck or any Smokey pork such as ham hocks, was also a regular on our plates.
Lisa
Hi Mary - Your childhood stamppot and hutspot sound so delicious - lucky you to grow up with dinners like that.
Brenda
Thank you for sharing such a tasty dutch favourite ! My husband is dutch and has commented many times how delicious his moms stamppot was. Now I have an understanding of how to make it. So fast and easy! I also added a little carrot shredded in the onion sauté
Saskia Meadows
I love Stamphut with some bacon grease in it