• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Panning The Globe
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • Recipes
  • About
  • Contact
  • Press
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Contact
  • Press
×
Home » Recipes » Dinner

Dutch Stamppot

Published: Jan 19, 2015 · Updated: Sep 15, 2021 · By Lisa Goldfinger · 59 Comments · This post may contain affiliate links

Jump to Recipe

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!

Print

Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Dutch Stamppot | Panning The Globe

Dutch Stamppot Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 18 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

More Dinner Recipes

  • bowl filled with sesame coated linguine noodles, topped with matchstick cucumbers and carrots, sliced scallions and sesame seeds.
    Spicy Peanut Noodles: Chicken or Vegetarian
  • A broiled miso salmon fillet topped with miso dressing and sesame seeds on a bed of salad greens with jicama matchsticks, mango chunks and sliced watermelon radishes.
    Miso Ginger Salmon Salad
  • Arepas stuffed with chicken avocado salad, and a stack of five arepas in the background.
    Reina Pepiada: Venezuelan Arepas with Chicken and Avocado
  • cheese panini grilled Mumbai sandwich on wooden cutting board with 3 cherry tomatoes in the background
    Mumbai Sandwich

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

Reader Interactions

Comments

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

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

  1. Jannie

    April 17, 2021 at 5:48 pm

    Hi!
    I’m a born and risen dutch girl and you almost nailed this recipe. We call it ‘boerenkool’ (translated farmerscabbage) and I have never used garlic in it????. I do serve it with some boiled eggs aside and some slices of pickles. Maybe something to try?

    Reply
  2. Radha

    August 02, 2020 at 11:13 am

    Hi, I'm a vegetarian from India. I was searching for Dutch recipes and found your site. Is there any vegetarian alternative to pork sausage? Thanks in advance 🙂

    Reply
    • Lisa

      August 02, 2020 at 11:34 am

      Hi Radha, Yes there are many great vegetarian sausages. One of the most popular is from the Beyond Meat company. They make a vegan bratworst: https://www.beyondmeat.com/products/brat-original/
      I think that would work well in this recipe. I bet you can find lots of vegetarian sausages at most grocery stores these days. Sometimes they're in the freezer section. Best of luck and I hope you enjoy the recipe!

      Reply
      • Radha

        August 04, 2020 at 10:19 am

        Thanks a tonne Lisa! I shall give it a try this weekend and let you know how it goes:)

  3. Rachelle Unruh

    July 31, 2020 at 9:26 pm

    My dad’s mom used to make a dish similar to this when he was growing up so we tried this out tonight and everyone loved it. I added carrots to the potatoes part way through boiling and it was very good. I will definitely make this again!

    Reply
  4. YJ

    February 06, 2020 at 8:38 pm

    This was delicious. Had 1/2 jar of saurkraut that we drained and used also. Instead of onion we used 2 leeks. One reviewer mentioned applesauce and next time we make this we will have it for a side.

    Reply
    • Orna English

      May 16, 2020 at 6:55 am

      Thank you for the tip. Had leek and sauerkraut lurking in the fridge. They were perfect in this dish. I have made the irish version often but I really enjoyed this.

      Reply
  5. cakeeater22

    May 14, 2019 at 8:50 pm

    This was so flavorful and delicious! My husband made it recently and neither one of us could get enough!! Will be making again!

    Reply
    • Lisa

      May 15, 2019 at 2:33 am

      So great to hear!

      Reply
  6. Kelly Sharpe

    February 17, 2019 at 9:22 am

    I have not tried this recipe yet. My mother made this for us growing up but it was with sauerkraut. We are doing World Thinking Day in Girl Scouts. So this would be great to make.

    Reply
  7. Susan

    October 21, 2018 at 8:44 am

    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

    Reply
    • Dawn Allen

      November 18, 2021 at 3:58 pm

      Mous is Groningen for Boerenkool/Kale. I grew up calling it mous also, My grandmother from the Netherlands (Groningen Province) also added barley to hers. She always cooked the Met Wurst with the kale, potatoes and a handful of barley simmered on the stove for what seemed like forever as a kid. She cooked it till the water evaporated. (made everything nice and mushy) Since it was a poor man's dish back in the old country, they probably added the barley grain to make the dish go further.

      Reply
      • Joey

        May 31, 2022 at 2:22 pm

        My parents came to the US from Amsterdam, and we were raised on kale met aardappelen. Not only was there met worst, but also a healthy splash of white vinegar. Yum!
        My mom never used garlic in hers, and the recipe with carrots and onion with the potatoes is a completely different dish. My sister, brother and I prefer the kale version, and eat it whenever we get together.

  8. Barbara Van Leeuwen

    March 09, 2018 at 9:56 am

    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!

    Reply
    • Lisa

      March 12, 2018 at 5:24 pm

      Stimp Stomp - I love that name! I bet it's delicious with bacon and endive.

      Reply
    • sharon Hoogstraten

      June 28, 2020 at 11:24 am

      My grandparents ( Leiden and Wageningen) called it endive stomp. Basically hot potatoe salad. The kale version was borenkole.

      Reply
      • Lisa

        June 28, 2020 at 11:35 am

        That's interesting. Thanks Sharon!

  9. Janice Jansen

    April 21, 2015 at 5:40 pm

    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 🙂

    Reply
  10. Mary

    March 17, 2015 at 5:40 pm

    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.

    Reply
    • Lisa Goldfinger

      March 19, 2015 at 6:34 pm

      Thanks Mary. I hope you had a great St. Patty's Day!

      Reply
  11. Ingrid

    January 30, 2015 at 12:09 pm

    I am going to try this over the weekend, but of course I will be using Maine spuds 🙂

    Reply
  12. Michael

    January 20, 2015 at 6:19 pm

    Sooooo good! Easy to follow recipe. The whole family loved it and went back for seconds. Thanks Lisa!

    Reply
  13. Mary

    January 20, 2015 at 10:37 am

    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.

    Reply
  14. Daizy

    January 19, 2015 at 4:10 pm

    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.

    Reply
  15. Susan Green

    January 19, 2015 at 2:31 pm

    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

    Reply
  16. Rachel (Rachel's Kitchen NZ)

    January 19, 2015 at 1:11 pm

    Oh, lovely - Lisa - great winter dish, have put it away for when it gets a bit cooler, down here.

    Reply
Newer Comments »

Primary Sidebar

Hi, I'm Lisa! Welcome to Panning The Globe. Dive into my collection of delicious, healthy recipes, discover new global flavors, and create unforgettable meals for your family and friends. Learn More!

Essential Summer Side Dishes!

  • A white bowl filled with Shirazi salad of cucumbers cherry tomatoes green peppers and onions
    Shirazi Salad (Persian Cucumber, Tomato and Onion Salad)
  • Creamy Spicy Chipotle Coleslaw
    Chipotle Coleslaw
  • Blue bowl filled with sautéed shredded zucchini. A mint leaf on top.
    Julia Child's Sautéed Shredded Zucchini Recipe
  • a white bowl filled with sautéed corn kernels and chopped scallions. The bowl sits on a blue and white striped cloth napkin and several pieces of flatware are in the background
    Sautéed Corn with Scallions
  • japanese potato salad in a white bowl
    Japanese Potato Salad Recipe
  • Close up of corn tomato avocado salad
    Corn Tomato Avocado Salad
  • Dutch oven on a striped cloth, filled with ratatouille
    The Best Easy Ratatouille Recipe
  • white bowl filled with cucumber raita and garnished with a sprig of fresh mint
    Cucumber Raita

Browse all Side Dish Recipes →

STAY ON TOP OF WHAT’S COOKING

Subscribe to our free newsletter and get the newest recipes and seasonal menu ideas sent directly to your inbox.

Footer

LET'S CONNECT!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

↑ back to top

Newsletter

  • Sign Up! for emails and updates

Browse

  • Contact
  • All Recipes
  • Quick & Easy Recipes
  • Side Dish Recipes
banner with names of publications that have featured recipes from panning the globe

COPYRIGHT © Panning The Globe 2025 · All text, recipes, content and images on this site are the sole property of Lisa Goldfinger and Panning The Globe.

PRIVACY POLICY · CONTACT ME · SUBSCRIBE

1.9K shares