Dutch Stamppot is comfort food of the Netherlands. Kale mashed potatoes, topped with smoky sausages. A perfect hearty fall or winter meal.
Stamppot is quintessential Dutch fare – a kale and potato mash with sausages on top. If you’re in Holland or Amsterdam in the cooler months, you’re likely to find stamppot on restaurant menus, where the potatoes 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 a version with a carrot-onion-potato mash under a large slab of bacon. You get the idea. For this recipe I picked 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.
MORE DELICIOUS POTATO RECIPES FROM AROUND THE WORLD
Here’s the recipe for Dutch Stamppot. 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. Your comments are greatly appreciated.
PrintDUTCH STAMPPOT
Idaho® Potato-Kale Mash with Sausage
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 4-5
- Category: Main Course
- Cuisine: Dutch
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 potoatoes 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!
- Time Saving Tip: Before you do any other prepping, peel and slice the potatoes and get them into the pot and onto the stove. It will take a while for that pot to get boiling so you should have plenty of time to get everything else sliced and diced while the potatoes cook.
I grew up the youngest of 5 children in a Dutch household and my mother made this often…I have no idea why, but we always called it “moose” lol… she always added in cooked barley and extra kale which made it nice,hearty, and very green
★★★★
I married into a dutch family from Hemmen Holland. This recipe was a family favorite. My father in law always called it Stimp Stomp. He used bacon instead of sausage and endive instead of kale. Haven’t made it in a long time but you have inspired me to make it again!
Stimp Stomp – I love that name! I bet it’s delicious with bacon and endive.
I grew up eating this a lot and
Recently was craving a nice Dutch smoked sausage
Which I picked up yesterday at out local dutch specialty store
Thought of this right away
We would eat it with a nice dutch mustard
and apple sauce
We joked as kids and called it the dutch pizza
We would smooth the potatoes and kale mash
Like a pizza dough on our plate add mustard as our sauce
Then cover that with our moms homemade applesauce and
Place the smoked sausage on top like pepperoni lol
Funny how we got so tired of this and now as an adult I miss it 🙂
Just made this tonight for a friend for St. Patrick’s Day, used Kielbasa instead of Irish sausage. It smells wonderful and I’m sure tastes great. Thank you for bringing us on this wonderful food journey.
Thanks Mary. I hope you had a great St. Patty’s Day!
I am going to try this over the weekend, but of course I will be using Maine spuds 🙂
Sooooo good! Easy to follow recipe. The whole family loved it and went back for seconds. Thanks Lisa!
I grew up with Colcannon being severed in the winter months. We served it with sausage on the side. I did not know there was a dutch version of the dish. Looking forward to trying this variation.
You could also substitute some of the potato with cauliflower for a lower fat version. This works wonderfully, I’ve made colcannon, the Irish version of stampot many times this way.
Lisa, This dish, albeit without the addition of onions and garlic, was a favorite of mind for years. I have had a number of Dutch roommates who introduced me to stamppot. Thanks for the reminder. Can’t wait to try your version! – Susan
Oh, lovely – Lisa – great winter dish, have put it away for when it gets a bit cooler, down here.