Simple Dutch Stamppot
A classic Dutch dish combining mashed potatoes and vegetables, served with smoked sausage.
Ingredients
- 2 lbs (900g) potatoes, peeled and cubed
- 1 lb (450g) kale, carrots, or sauerkraut (choose one)
- 1 tbsp butter
- 1/2 cup (120ml) milk (warm)
- 1 smoked sausage (rookworst)
- Salt and pepper to taste
- Optional: 1 onion, diced (for hutspot variation)
Instructions
- In a large pot, add the peeled and cubed potatoes. Cover with water, add a pinch of salt, and bring to a boil.
- Reduce heat and simmer for 20 minutes, or until the potatoes are fork-tender.
- If using fresh vegetables (such as kale or carrots), add them to the pot during the last 10 minutes of cooking.
- While the potatoes cook, heat the smoked sausage according to package instructions (usually by boiling or steaming).
- Drain the potatoes and vegetables, then return them to the pot.
- Add butter and warm milk to the pot. Mash until smooth and creamy.
- Season with salt and pepper to taste. Mix in the diced onion if using the hutspot variation.
- Serve the stamppot hot with sliced smoked sausage on the side.
Notes
- You can customize stamppot with different vegetables, such as endive or spinach.
- For a richer flavor, add a splash of cream or a dollop of mustard to the mash.