Dutch Stamppot
I lived in The Netherlands for four years, and one of my favorite traditional dishes I discovered there was Stamppot — and it’s exactly what it sounds like: “stamp,” or mash, and “pot.”
This is an easy, flexible meal, and perhaps the predecessor to our beloved mashed potatoes. This recipe follows a more traditional version with potatoes, carrots, and greens, topped with a sausage. But the beauty of Stamppot is that you can mash just about anything! Many greens work wonderfully in this dish — broccoli rabe, kale, chard, cabbage, or really whatever you have on hand.
One of my favorite variations uses apples or pears instead of carrots and is called “Hete Bliksem” (“Hot Lightning”), named for the way the apples and potatoes hold temperature differently. It’s a fun twist for a multi-layered, cozy meal!
I hope you enjoy this rustic and healthy recipe, and if you are like me, this will become a go-to for easy fall and winter meals.
Dutch Stamppot
Ingredients:
2 lbs (1 bag) potatoes, peeled and chopped
4 carrots, peeled and chopped
1 bunch greens (kale, chard, cabbage, or broccoli rabe), chopped
2 tbsp butter
½ cup milk
Salt and pepper, to taste
½ tsp nutmeg
4 sausages (traditionally is served with smoked sausage, but any sausage will do! For the vegetarians: I often use smoked tofu or a vegetarian sausage alternative)
Directions:
Boil the potatoes and carrots in salted water until tender, about 15–20 minutes.
In the last 5 minutes of cooking, add the chopped greens to the pot.
Drain the vegetables and return them to the pot.
Add butter and milk, and mash well (doesn’t need to be completely smooth).
Season with salt, pepper and nutmeg to taste.
Serve the mashed potatoes and vegetables with the sausages on top.