A traditional Dutch winter dish, stamppot combines mashed potatoes with seasonal vegetables and has been a common comfort food in Dutch homes for centuries.
International
stamppot
Traditional Dutch Mashed Stamppot with Kale and Sausage, step by step recipe.
- Netherlands
- Main course
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 16 g
- Carbohydrates 48 g
- Fat 20 g
Story behind the dish
Preparation
Stamppot is a preparation from the Netherlands with easy difficulty. Reserve about 50 minutes in total (20 for mise en place and preparation, 30 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 kg of potatoes.
- Have ready: 500 g kale (boerenkool).
- Have ready: 4 smoked sausages (rookworst).
- Have ready: 50 g of butter.
- Have ready: 150 ml of milk.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Peel and chop the potatoes
Peel and chop the potatoes, cook them in salted water for 15-20 minutes until they are tender. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Blanch the kale for 5 minutes and drain well
Blanch the kale for 5 minutes and drain well. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Cook the smoked sausages in hot water (not boiling) for 15 minutes
Cook the smoked sausages in hot water (not boiling) for 15 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Drain the potatoes and mash them with butter and hot milk until…
Drain the potatoes and mash them with butter and hot milk until puree. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Mix the puree with the chopped kale until well combined.
Mix the puree with the chopped kale until well combined. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve the stamppot with the sausage on top and mustard on the side.
Serve the stamppot with the sausage on top and mustard on the side. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Chop the cabbage well so that it is evenly integrated into the puree.
- A splash of the sausage cooking broth into the puree adds more flavor.
Variations
- Stamppot with endives (andijvie) instead of kale.
- Carrot and onion stamppot (hutspot).
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