Description
Hearty Stamppot is a classic Dutch comfort dish combining creamy mashed starchy potatoes with sautéed kale and flavorful smoked sausage. Perfect for cozy dinners, this recipe blends simple ingredients with warming spices like nutmeg and garlic, delivering a satisfying and wholesome meal that celebrates traditional Dutch flavors.
Ingredients
Scale
Potatoes and Dairy
- 4 cups starchy potatoes, cut into 1-inch cubes
- 4 tablespoons butter (divided, for mashing and sautéing)
- 1/2 cup milk (dairy or alternative)
Vegetables and Aromatics
- 2 medium shallots, finely chopped
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 4 cups curly kale (or substitute with spinach or collard greens)
- 1/4 cup water (for steaming kale)
Seasonings
- 1 teaspoon salt (to taste)
- 1 teaspoon black pepper (to taste)
- 1 teaspoon nutmeg (to taste)
Protein
- 1 lb smoked sausage (Dutch rookworst or Polish kielbasa)
Finishing Touch
- Olive oil, for drizzling
Instructions
- Prepare the potatoes: Cut potatoes into 1-inch cubes and place in a large pot. Cover with cold water, add a pinch of salt, and bring to a boil. Cook for about 20 minutes or until the potatoes are tender when pierced with a fork.
- Sauté shallots and garlic: While the potatoes cook, heat 2 tablespoons of butter in a skillet over medium heat. Add the chopped shallots and minced garlic, cooking for 1-2 minutes until fragrant and translucent.
- Steam the kale: Add the curly kale and 1/4 cup of water to the skillet with shallots and garlic. Cover the skillet and steam the kale until tender, about 5-7 minutes, adding more water as needed to prevent burning.
- Mash the potatoes: Once potatoes are cooked, drain them well. Mash the potatoes with the remaining 2 tablespoons of butter, milk, salt, pepper, and nutmeg until smooth and creamy.
- Combine kale and potatoes: Stir the sautéed kale mixture into the mashed potatoes thoroughly, blending the flavors and textures evenly for a hearty, creamy consistency.
- Cook the sausage: Prepare the smoked sausage by grilling, steaming, or sautéing it until heated through and lightly browned, about 5-8 minutes depending on method.
- Plate and finish: Serve the stamppot by spooning it onto plates, topping generously with sliced sausage. Drizzle olive oil over the top for added richness and flavor.
Notes
- You can substitute kale with spinach or collard greens if preferred.
- Use garlic powder instead of fresh garlic for a milder flavor and convenience.
- Choose your favorite smoked sausage variety such as Dutch rookworst or Polish kielbasa for authenticity.
- To keep the dish gluten free, ensure sausages are gluten free.
- For a creamier stamppot, adjust milk quantity to your liking during mashing.
- Leftovers reheat well and make excellent next-day lunches.
