Stamppot

Stamppot: Classic Dutch Comfort Food (Easy Stamppot Recipe)

Meta description: Learn how to make authentic Dutch stamppot — creamy mashed potatoes blended with kale or endive, served with smoked sausage. Quick, comforting, and perfect for winter.

What is Stamppot?
Stamppot is a traditional Dutch comfort dish made by mashing potatoes with vegetables such as kale (boerenkool), endive (andijvie), sauerkraut (zuurkool), or carrots and onions (hutspot). It’s hearty, simple to prepare, and a staple in Dutch home cooking. This stamppot recipe focuses on boerenkool stamppot (kale) with smoked sausage, but variations and tips follow.

Why you’ll love this stamppot recipe
– Easy, budget-friendly, and filling
– Versatile—swap vegetables or proteins
– Great for batch cooking and leftovers

Ingredients (serves 4)
– 2 lb (900 g) potatoes, peeled and quartered (Yukon Gold or starchy)
– 10 oz (300 g) fresh kale, stems removed and chopped (or use frozen boerenkool)
– 1 smoked sausage (rookworst) or 12 oz kielbasa
– 3 tbsp butter or olive oil
– 1/3 cup (80 ml) milk or cream, warmed
– Salt and pepper to taste
– Optional: mustard, bacon bits, chopped onions, nutmeg

Quick Stamppot Directions
1. Cook potatoes in salted boiling water for 15–20 minutes until tender.
2. With about 10 minutes left on the potatoes, add chopped kale to the pot (or cook kale separately and drain). If using frozen kale, add for 5–7 minutes.
3. While vegetables cook, heat the smoked sausage according to package instructions (simmer or bake).
4. Drain potatoes and kale well. Return to pot, add butter and warmed milk, and mash to desired consistency. Season with salt, pepper, and a pinch of nutmeg.
5. Slice the smoked sausage and serve on top of or alongside the stamppot. Add a dab of mustard or sprinkle fried bacon bits for extra flavor.

Serving suggestions and variations
– Andijviestamppot: Fold raw shredded endive into hot mashed potatoes for a slightly bitter, crisp contrast.
– Zuurkoolstamppot: Use sauerkraut for tangy flavor; reduce added salt.
– Hutspot: Mash potatoes with carrots and onions for a sweeter profile.
– Vegetarian: Skip the sausage and add roasted mushrooms or smoked tofu.

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Enjoy this authentic Dutch stamppot—simple, satisfying, and perfect for cozy nights.

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Wash and peel the potatoes and cut into similarly sized pieces for even cooking.

In a large soup pot, boil the potatoes and the bay leaves in salted water for 20 minutes. Discard the bay leaves.

If you’re not using a bag of ready-cut curly kale, wash the bunches thoroughly under cool running water to get rid of all soil—you wouldn’t want that gritty texture in your finished dish. Trim any coarse stems and discard any brown leaves. With a sharp knife, cut the curly kale into thin strips.

Peel and chop the shallots.

In a frying pan or skillet, melt 1 tbsp. of butter and saute the shallots for a few minutes before adding the curly kale and 2 tbsp. of water. Season and cook for about 10 minutes, or until tender.

Warm the milk on the stove or in the microwave.

Drain, shake and dry the potatoes with kitchen towels before mashing with a potato masher or ricer. Working quickly, add the warm milk and the remaining butter. Season to taste with nutmeg, salt, and pepper.

Mix the cooked curly kale through the cooked mashed potato mixture.

Top with slices of the smoked sausage and serve hot with your favorite mustard or gravy.

Serve and enjoy!