dutchdinner
Stamppot
Holland's ultimate winter comfort food — creamy mashed potatoes combined with leafy greens (traditionally kale or endive) and served with smoked sausage.
Prep
15 min
Cook
30 min
Servings
4
Difficulty
Easy
★★★★★
4.7(1,090 ratings)#mashed potato#kale#sausage#dutch#winter
About This Recipe
Stamppot is the Netherlands' most quintessentially Dutch comfort food, the dish every Dutch person associates with cold, rainy autumns. It is fundamentally simple — boiled potatoes mashed with a vegetable — but the execution determines everything: properly drained, creamy, made with floury potatoes and plenty of butter and warm milk. There are six recognized stamppot varieties; boerenkool stamppot (kale) is the most iconic.
Ingredients
Serves 4
- 1 kgfloury potatoes(peeled and cubed)
- 400 gcurly kale (boerenkool)(or savoy cabbage, finely shredded)
- 2 wholerookworst (Dutch smoked sausage)(or kielbasa)
- 100 mlwhole milk(warmed)
- 50 gbutter
- 1 tspsalt
- 1/2 tspblack pepper
Instructions
- 1
Cook potatoes
Boil potatoes in salted water 15–20 minutes until tender.
- 2
Cook the kale
Add kale to the boiling potatoes in the last 5 minutes. Drain well.
- 3
Warm the sausage
Poach sausage in hot (not boiling) water for 15 minutes.
- 4
Mash
Mash potato and kale together with warm milk and butter until creamy. Season with salt and pepper.
- 5
Serve
Serve stamppot in bowls with sliced sausage on top. Optionally add a gravy called 'jus'.
Pro Tips
- →
Drain potatoes and kale very thoroughly — excess water makes it soggy
- →
Rookworst should never boil or the skin splits
- →
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
- →
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Variations
- •
Use sauerkraut (zuurkool) instead of kale for 'zuurkoolstamppot'
- •
Mix in caramelized onions
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
- •
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Storage
Keeps 2 days refrigerated. Reheat with a splash of milk to restore creaminess.
History & Origin
Stamppot has been eaten in the Netherlands since at least the 16th century, with early versions recorded in Dutch cookbooks.
Frequently Asked Questions
What other vegetables can be used?
Endive (andijvie), sauerkraut, carrots, or spinach are all classic stamppot variations.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
How do I know it's authentic?
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Nutrition Facts
Per serving · 4 servings total
Calories520kcal
Protein22g
Carbohydrates58g
Fat22g
Fiber7g
Protein22g
Carbs58g
Fat22g
Time Summary
Prep time15 min
Cook time30 min
Total time45 min
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