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Home » Recipes » Dinner

Dutch Stamppot

Published: Jan 19, 2015 · Updated: Sep 15, 2021 · By Lisa Goldfinger · 60 Comments · This post may contain affiliate links

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Dutch Stamppot is comfort food of the Netherlands. Kale mashed potatoes, topped with smoky sausages. A perfect hearty fall or winter meal.

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!

stampot-ingreds-3web

The smoked sausages are sliced and browned to bring out lots of delicious flavor!

sausages

The kale is sautéed with onions and garlic before its mashed with the potatoes.

Dutch Stamppot by Panning The Globe

A drizzle of olive oil and a sprinkle of chopped scallions are the finishing touch!

Dutch Stamppot is comfort food of the Netherlands. Kale mashed potatoes, topped with smoky sausages. A perfect hearty fall or winter meal.

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!

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Recipe

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Dutch Stamppot | Panning The Globe

Dutch Stamppot Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 19 reviews

  • Author: Lisa
  • Total Time: 55 mins
  • Yield: 4-5 1x
Print Recipe

Description

Idaho® Potato-Kale Mash with Sausage


Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

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Filed Under: All Recipes, Dinner, Europe, Lunch and Brunch, Most Popular Recipes Tagged With: easy weeknight dinner, gluten-free, pork, potatoes

Reader Interactions

Comments

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    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Sid Craxton

    July 04, 2025 at 7:43 am

    blooming brilliany

    Reply
  2. Dani

    June 04, 2025 at 4:56 pm

    The grocery store I went to for potatoes didn't have any kale but we grow collard greens. So, we used some of those instead. This recipe was delicious and a great introduction to us eating more Dutch food to honor my husband's culture.

    Reply
  3. Indyanna

    January 12, 2025 at 3:42 pm

    Absolutely mouthwatering and fulfilling. Just made my first stamp pot and I have to say I nailed it thanks to your easy to follow instructions. I am now ready to try more Dutch recipes which will make my return trip to Holland this year even better

    Reply
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