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Stamppot Boerenkool
Holland's ultimate winter comfort food — creamy mashed potatoes beaten together with curly kale and served with smoked sausage and a pool of gravy.
⏱ 50 min🔥 520 kcalEasy
★4.6(876)
7 recipes using potatoes — Stamppot, erwtensoep, stroopwafels — robust and comforting Dutch cooking.
These 7 dutch potatoes recipes are ready in about 71 minutes on average, with 340–720 kcal per serving, and 100% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Dutch cuisine — Stamppot, erwtensoep, stroopwafels — robust and comforting Dutch cooking — brings its own distinctive techniques and seasonings to every ingredient it touches. When Dutch cooks work with potatoes, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are boiling, simmering, steaming and frying.
The comforting carbohydrate that roasts, mashes, fries and bakes its way into cuisines worldwide. In this collection it's most often cooked with butter, curly kale, warm whole milk, unsalted butter, carrots and warm milk. The dishes here span dutch classics ready in as little as 45 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Stamppot Boerenkool is the highest-rated dish in this collection at 4.8★ from 540 ratings.
Holland's ultimate winter comfort food — creamy mashed potatoes beaten together with curly kale and served with smoked sausage and a pool of gravy.
A hearty Dutch mash of potato, carrot and onion with butter, served alongside braised beef — the national dish of the Netherlands with deep historical roots.
Holland's ultimate winter comfort food — creamy mashed potatoes combined with leafy greens (traditionally kale or endive) and served with smoked sausage.
The most iconic Dutch stamppot — creamy mashed potatoes vigorously stirred with braised kale, served with smoked rookworst sausage and crispy bacon.
The Netherlands' thick, army-green winter soup — so hearty a spoon stands in it, loaded with pork and smoked sausage.
Netherlands' second great stamppot — carrots, onions and potatoes boiled together and mashed into a rough, sweet-savoury orange mash. Eaten on October 3rd to commemorate the liberation of Leiden.
Dutch winter mash — potatoes whipped with kale, served with smoky rookworst and rich gravy.
Match the type to the dish: floury/starchy potatoes (Maris Piper, russet) for fluffy mash and crisp roasts; waxy ones for salads and gratins that need to hold their shape. Avoid green or sprouting tubers.
Store cool and dark, never in the fridge. Parboiling then roughing up the edges gives the crunchiest roast potatoes; soaking cut chips removes surface starch for crisper frying.
A filling source of potassium, vitamin C and resistant starch — most of the fibre and nutrients sit just under the skin.
Most of these 7 Dutch potatoes recipes are ready in around 71 minutes from start to finish. The quickest, Hutspot — Dutch Mashed Vegetables, takes about 45 minutes, while the slower-cooked dishes run up to 200 minutes.
Across this collection they range from about 340 to 720 kcal per serving, averaging 491 kcal — Hutspot (Dutch Carrot and Onion Mash) is the lightest option at 340 kcal.
Stamppot Boerenkool is a great place to start — it's rated easy and comes together in about 50 minutes. 100% of the recipes here are beginner-friendly.
In these recipes, potatoes is most often paired with butter, curly kale, warm whole milk, unsalted butter, carrots and warm milk. Dutch kitchens also lean on its own regional aromatics, fats and signature spice blends.