If you grew up in the Netherlands, you probably remember coming home on a damp winter evening, cheeks cold from the bike ride, to the comforting smell of stamppot bubbling away on the stove. Few dishes capture the Dutch spirit like this simple mix of mashed potatoes and seasonal vegetables, served with smoky rookworst or crisp bacon.
It’s humble, hearty, and deeply satisfying — the kind of food that doesn’t just fill your stomach but warms your soul. Stamppot has been around since the 17th century, when potatoes first made their way to Dutch soil, and today it’s still a staple of family dinners, café menus, and even King’s Day celebrations.
And the best part? It’s endlessly adaptable. Whether you prefer the earthy bite of boerenkool (curly kale), the sweetness of carrots and onions (hutspot), or the mellow savoriness of sauerkraut, stamppot is the definition of Dutch comfort food.
Ingredients (Serves 4)
- 1 kg floury potatoes (kruimige aardappelen like Bintje or Eigenheimer)
- 500 g boerenkool (curly kale), finely chopped
- 1 rookworst (smoked sausage) – Unox is the Dutch classic
- 200 ml warm milk
- 50 g butter (or margarine for a lighter version)
- Salt & freshly ground pepper, to taste
Optional: crispy bacon bits (spekjes) for extra richness
Tip: If boerenkool isn’t in season, you can swap in savoy cabbage or even spinach (add spinach at the very end so it doesn’t lose its color).
Method
- Boil the potatoes: Peel and cut the potatoes into chunks. Place in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 15 minutes.
- Add the kale: After 15 minutes, place the chopped kale on top of the potatoes in the same pot. Lay the rookworst on top of the kale, cover, and let everything steam together for another 10 minutes.
- Mash it all together: Remove the rookworst and set aside. Drain the potatoes and kale, then return to the pot. Add butter and warm milk. Mash until smooth but still a little rustic. Season with salt and pepper.
Serve: Slice the rookworst and place on top of the stamppot. If using bacon bits, sprinkle them over the mash.
Serving Suggestions
Traditionally served with a pool of gravy (jus) in the middle — make it quickly by deglazing the bacon pan with a splash of stock.
For a lighter twist, try serving with grilled chicken or vegetarian sausage.
Pair with a cold Dutch beer (try Hertog Jan or Grolsch) for the ultimate winter evening meal.
Nutrition Notes (per serving, approx.)
Calories: 480 kcal
Protein: 18 g
Carbohydrates: 55 g
Fat: 20 g
Kitchen Tip
A good sturdy potato masher makes the job easier — I’ve been using a Dutch-made stainless steel one for years, and it’s never failed me. If you’re often cooking stamppot, consider investing in a proper rookworst from Unox (widely available in Dutch supermarkets and online) — it really makes the flavor authentic.
