Stamppot – Now here’s a twist on your mashed potatoes! This national dish of the Netherlands is a comfort food you need in your life.
Potatoes mashed with other veggies and typically topped with smoked sausage, stamppot is a simple and humble dish. But somehow this flavor combination works perfectly.
If you’re looking for a new cozy winter meal, here it is…
This is a recipe that’s been on our “to cook” list for nearly as long as GypsyPlate has existed. We had plenty of extra potatoes in the pantry after the holidays, so the time had finally arrived. We’re sure glad it did!
Similar to Irish Colcannon or Scottish Rumbledethumps, this dish features a mashed combination of potatoes and vegetables. The unique part that caught our eye was the addition of sausage on top.
There are many variations, which I will tell you about later in the post. Today, we are making Boerenkool (curly kale) Stamppot, which is one of the most common mixtures.
Stamppot Ingredients we used today
- Seasonings – Bay leaves, salt, pepper and nutmeg.
- Sausage – The traditional choice is a Dutch smoked pork sausage called rookworst. You’re probably not going to find that at your corner grocery store, I sure didn’t. In its place, I used Polish kielbasa, which is considered a good substitute.
How to make Stamppot
I am going to give you two methods. The second is more traditional (and frankly, easier). First I will tell you the method we used, which I felt would allow the flavor of the kale to stand out more.
Cut potatoes into one inch cubes. Add to a large pot, fill with cold water till potatoes are covered, and add salt and bay leaves. Bring to a boil and cook for about 20 minutes, or until potatoes are soft, then drain them and remove bay leaves.
Meanwhile, heat a little butter or oil in a skillet over medium heat. Add chopped shallots and garlic and cook for a minute or two. Add the kale along with ¼ cup of water and steam until the kale is soft. Keep an eye on it, the water will dry out and need to be replenished.
Mash the potatoes along with butter, milk, salt, pepper and nutmeg. Once smooth, stir in kale mixture.
Cook the sausage according to your preferred method. We simply sautéed it in the same pan as the kale (after it had been removed).
Serve a generous heap of the stamppot, top with sliced sausage, and give each serving a nice drizzle of olive oil.
Chop potatoes into one inch cubes, roughly chop the shallots, peel the garlic and cut the kale into ½ inch strips. Add them to a large pot, cover with cold water, add salt and bay leaves and bring to a boil. Cook for about 20 minutes until the veggies are soft.
While the veggies are boiling, grill, steam or sauté the sausage.
Drain off the water and remove the bay leaves. Add in butter, milk, salt, pepper and nutmeg. Mash everything with a hand masher.
Serve, top with sliced sausage, and give each serving a drizzle of olive oil.
- One of the oldest variations is hutspot, which is a mash of potatoes, carrots and onions.
- Zuurkoolstamppot features potatoes and sauerkraut.
- Some regional variations use fruit along with the potatoes. Some examples are blauwe bliksem (blue lightning), made with pears, and hete bliksem (hot lightning), made with apples.
- In addition to sausage (or sometimes instead of), other garnishings can include bacon, fish, stewed meat, cheese or nuts.
- Sometimes an indentation is made in the top and gravy is added, referred to as kuiltje jus (little gravy pit). Sounds a lot like our mashed potatoes and gravy!
So there you go, comfort food all the way from the Netherlands! If you’ve never tried Dutch cuisine, this Boerenkool Stamppot is a great place to start.
There are so many great dishes to try out there. We just love bringing these recipes to you, because eating delicious new foods is one of the great pleasures in life.
If you try this, please leave a comment and a star rating, I love hearing from you. And be sure to subscribe to the GypsyPlate mailing list, we’re always cooking up new recipes for you!
Dutch Stamppot, on my Gypsy Plate… enjoy!
- 3lbs potatoes, chopped into 1 inch cubes
- 2 bay leaves
- 2 Tbsp butter or oil
- 1 bunch kale (about 12oz), cut into 1/2 inch strips
- 2 cloves garlic, finely chopped
- 2 shallots, chopped
- 4 Tbsp butter
- 1.5 cup milk, warmed
- Pinch of nutmeg
- Salt and pepper to taste
- 1lb smoked pork sausage (see note 1)
- 4 Tbsp olive oil, for garnish
- Add potatoes to a large pot, fill with cold water till potatoes are covered, and bay leaves and generously salt water. Bring to a boil and cook for about 20 minutes, or until potatoes are soft, then drain off water and remove bay leaves.
- Meanwhile, heat 2 tablespoons butter or oil in a skillet over medium heat. Add chopped shallots and garlic and cook for a minute or two. Add the kale along with ¼ cup of water and steam until the kale is tender. Keep an eye on it, the water will dry out and need to be replenished before the kale gets soft.
- Mash the potatoes along with butter, milk, salt, pepper and nutmeg. Once smooth, stir in kale mixture.
- Cook the sausage according to your preferred method. We simply sautéed it in the same pan as the kale (after the kale had been removed).
- Serve a generous heap of the stamppot, top with sliced sausage, and give each serving a nice drizzle of olive oil (about 1 tablespoon).
- If you can find Dutch rookworst, perfect! In it's absence, Polish kielbasa is a great substitute.
- For a simpler variation, boil the kale, garlic and shallots along with the potatoes. Remove the bay leaves once everything is tender. Then, mash potatoes and veggies together along with milk, butter, salt, pepper and nutmeg.
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