Stamppot

Name: Stamppot
Prep time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg floury potatoes (such as Maris Piper or Russet), peeled and quartered; 400 g curly kale (boerenkool), tough stems removed, leaves roughly chopped; 400 g smoked pork sausage (rookworst) or bratwurst; 80 g unsalted butter, cut into cubes; 100 ml whole milk, warmed; 1/4 tsp freshly grated nutmeg; 1 1/2 tsp fine sea salt, divided; 1/2 tsp freshly ground black pepper

Stamppot — mashed pot, literally — is the defining dish of Dutch winter cooking. The dish takes several forms: boerenkool (kale) stamppot is the most familiar; hutspot mashes potatoes with carrots and onions; zuurkool stamppot adds sauerkraut. The hutspot variation carries a historical claim — a legend connecting its origin to the relief of the Siege of Leiden in 1574. The technique depends on moisture control. After boiling, the potatoes go back into the empty hot pan over low heat for a minute or two, the pan shaken to steam off surface moisture — this step prevents a watery mash. The greens or vegetables are stirred in before the butter and warm milk, so the mashing blends everything together. Rookworst, Dutch smoked sausage, is the standard accompaniment.

Total time35m

Active time25m

Servings4

DifficultyEasy

Cost$

Add to my meal plan

❤️

Rich in protein

Filling and nutritious

🍲

One-pot

Minimal washing up

⭐

Traditional recipe

Authentic taste

Ingredients 4 servings

1 kg floury potatoes (such as Maris Piper or Russet), peeled and quartered
400 g curly kale (boerenkool), tough stems removed, leaves roughly chopped
400 g smoked pork sausage (rookworst) or bratwurst
80 g unsalted butter, cut into cubes
100 ml whole milk, warmed
1/4 tsp freshly grated nutmeg
1 1/2 tsp fine sea salt, divided
1/2 tsp freshly ground black pepper

How to make it

1Bring a large pot of water with 1 tsp salt to the boil, add the potatoes, and cook for 18-20 minutes until completely tender when pierced with a knife.
2While the potatoes cook, bring a separate pot of salted water to the boil, add the kale, and blanch for 5-6 minutes until wilted and tender; drain well, squeeze out excess water, and chop roughly.
3Place the smoked sausage in a pan, add enough water to just cover, and simmer over medium heat for 20 minutes until heated through — or pan-fry in a little oil over medium heat for 8-10 minutes, turning halfway, until browned on all sides.
4Drain the potatoes and return them to the hot pot over low heat for 1-2 minutes, shaking the pot to steam-dry them and prevent a watery mash.
5Add the butter and warm milk and mash vigorously with a potato masher until smooth and creamy.
6Fold in the drained kale, season with the remaining salt, black pepper, and nutmeg, and stir until evenly combined.
7Serve immediately in deep bowls with the sliced sausage on top.