Stamppot
Warm up with the comforting flavors of Stamppot, a quintessential Dutch dish that's perfect for chilly evenings. This hearty recipe combines creamy mashed potatoes with nutrient-packed kale (or variations like endive or zesty sauerkraut) for a satisfying base. The richness is elevated with butter, warm milk, and a touch of seasoning, while optional crispy bacon bits and onions lend extra bursts of flavor. Nestled alongside or atop the dish is the iconic smoked sausage (rookworst), bringing a smoky, savory note to every bite. Ready in just under an hour, this one-pot wonder captures the essence of Dutch cuisine and is sure to delight the whole family. Serve it as a cozy, rustic meal with a side of mustard for dipping, and enjoy a taste of the Netherlands in your own kitchen!
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Recipe Information
Ingredients
- 800 grams Russet potatoes
- 300 grams Kale (or endive, or sauerkraut for variations)
- 1 link Smoked sausage (rookworst)
- 50 grams Unsalted butter
- 125 milliliters Warm milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 grams Bacon bits (optional)
- 1 medium Onion (optional, finely chopped)
Instructions
Peel, wash, and roughly chop the potatoes into evenly sized pieces for even cooking.
In a large pot, add the potatoes, cover with cold water, and add a pinch of salt. Bring to a boil, then reduce heat to simmer. Cook for about 20-25 minutes, or until the potatoes are fork-tender.
While the potatoes are cooking, prepare the smoked sausage according to package instructions. Typically, it is heated in hot (not boiling) water for about 15-20 minutes.
If using kale, wash and chop it into small pieces. If using an onion, finely chop it as well.
Optional: If adding bacon bits, lightly fry the bacon and onion together in a skillet over medium heat until crispy and golden. Set aside.
Drain the cooked potatoes and return them to the pot. Allow the excess moisture to evaporate for about a minute on low heat.
Add the butter, warm milk, salt, and pepper to the potatoes. Mash everything together until smooth and creamy.
Gently fold in the kale (or endive, or sauerkraut) and stir well to combine. If using bacon bits and onion, mix them in as well.
Serve the stamppot warm with the smoked sausage on the side or sliced on top for a traditional presentation.
Nutrition Facts
Calories |
2129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.0 g | 140% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 5094 mg | 221% | |
| Total Carbohydrate | 226.2 g | 82% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 23.5 g | ||
| Protein | 85.6 g | 171% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 796 mg | 61% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 6869 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
