If there’s one dish that truly defines Dutch comfort food, it’s Stamppot. Dutch Stamppot is humble, hearty meal is a staple in homes across the Netherlands—especially during colder months—bringing together creamy mashed potatoes and vegetables, often served with smoky sausage and gravy. This classic is warm, nostalgic and surprising easy to make at home.
The first time I tried Stamppot, I was visiting the Netherlands with my soon to be in-laws and future husband. I was young and wasn’t in love with this dish at first. At the time, my issue was the texture of kale and also onions. I hate onions. Well, 24 years later, my husband and I took our daughters to Amsterdam to experience it for themselves. This time around, I found a new love for it. Turns out a few decades changes your taste buds! (Except for onions, I still HATE onions!)
WHY YOU’LL LOVE THIS RECIPE
- Cozy and comforting, perfect for cold days
- Made with simple, easy-to-find ingredients
- Naturally customizable with different vegetables
- A traditional European comfort food you can make at home
This version is a classic, but with a few twists. No onions, finely chopped Kale and bacon! And, since Rookworst is not something we can easily find nearby, I chose turkey smoked sausage. A little gravy made with the bacon drippings and it’s the perfect meal.
What Is Dutch Stamppot?
Stamppot literally means “mashed pot.” At its core, it is potatoes mashed together with vegetables—most commonly kale, sauerkraut, or carrots and onions. It’s traditionally served with Rookworst, a Dutch smoked sausage, and sometimes topped with gravy or a pat of butter.
Think of it as the Netherlands’ answer to mashed potatoes—heartier, added nutrients, simple and inexpensive to make.
Ingredients
Method
- Cook the Potatoes
- Place potatoes in a large pot and cover with cold, generously salted water. Bring to a boil and cook for 15–18 minutes, until fork-tender.
- Add the Kale
- During the last 5 minutes of cooking, add the chopped kale directly on top of the potatoes. Cover and let it steam until wilted.
- Drain everything well and return to the pot. Add butter, warm milk, salt, pepper, and nutmeg. Mash until creamy but still slightly rustic.
- Simmer or pan-sear sausage according to package directions until heated through.
- Spoon stamppot onto plates, top with sausage, and finish with gravy or a melting pat of butter.
INGREDIENT NOTES
Butter and milk add richness, while salt and pepper keep the flavors balanced and simple. Smoked sausage is traditional, but Stamppot is just as comforting without it. Or, add whatever type of protein works for you. This recipe is flexible.
Tips & Variations
Potatoes form the base of stampot, and starchy varieties work best for a creamy texture. The vegetables are cooked until tender and mashed directly into the potatoes, which gives the dish its signature rustic feel.
- Extra Creamy: Use heavy cream or add a splash of crème fraîche
- Crispy Twist: Pan-fry leftovers in butter the next day
- Vegetable Swaps: Try sauerkraut, spinach, or carrots and onions
- No Sausage? Serve with a fried egg or mushroom gravy for a vegetarian option
Serving & Storage
- Serve hot, straight from the pot
- Store leftovers in an airtight container for up to 3 days
- Reheat gently on the stove with a splash of milk or butter
If you’re looking to try another Dutch comfort food, you should look into Hutspot. While Stamppot means mashed potatoes with mixed vegetables like kale, endive, sauerkraut or spinach, Hutspot is specifically mashed potatoes with carrots and onion.
Looking for a dessert to serve after dinner? Check out some of my dutch dessert recipes like, Biscoff cheesecake bars, Biscoff lava cakes or maybe an after dinner Biscuit martini!
