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Stamppot from Netherlands

Stamppot

📍 Nationwide ★ 4.2
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Mashed potato blended with greens and smoked sausage.

About Stamppot

Potatoes are mashed together with vegetables such as kale, endive or sauerkraut and served with a smoked sausage and a well of gravy. It is the ultimate Dutch winter comfort food.

🏛️ History & Culture

Stamppot's history is rooted in Dutch peasant cooking, where potatoes were mashed with whatever seasonal vegetables were available to create a filling, economical meal. The exact origin is not precisely documented, but it emerged as a staple after potatoes became widespread in the Netherlands in the 18th century. It has since become a quintessential winter dish.

Regional variations abound, with kale (boerenkool), endive (witlof), and sauerkraut (zuurkool) being the most common bases. Traditionally served with rookworst (smoked sausage), gravy, and sometimes a dollop of mustard, it is deeply embedded in Dutch culture as a symbol of homey comfort and practicality. Families often gather for stamppot during the colder months, making it a beloved national classic.

🍳 How to make Stamppot

AI-assisted, not kitchen-tested

Boerenkool Stamppot with Rookworst

A classic Dutch winter comfort dish: creamy mashed potatoes folded with tender curly kale, served with a smoked sausage and a rich gravy.

Prep
20 min
Cook
30 min
Total
50 min
Serves
4
Difficulty
Easy

Recipe ingredients

  • 1 kg (2 lb 3 oz) floury potatoes (e.g. Russet or Yukon Gold), peeled and cut into chunks
  • 500 g (1 lb 2 oz) curly kale, stems removed, leaves roughly chopped
  • 150 ml (⅔ cup) whole milk, or cream for extra richness
  • 50 g (3½ tbsp) butter, cold, cubed, plus extra for serving
  • 1 tsp freshly grated nutmeg
  • 1 tsp salt, plus more to taste
  • black pepper, ½, freshly ground, or to taste
  • 4 smoked sausages (rookworst), about 80 g (3 oz) each, already cooked, or use a smoked pork sausage
  • 250 ml (1 cup) beef stock, for the gravy
  • 20 g (1½ tbsp) butter, for the gravy
  • 1 tbsp all-purpose flour, for the gravy

Steps

  1. 1 Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt, bring to a boil, and cook for 15–20 minutes until fork-tender. Drain well.
  2. 2 In a separate large pot, bring a small amount of salted water (about 5 mm / ¼ inch deep) to a boil. Add the chopped kale, cover, and steam for 8–10 minutes until wilted and tender. Drain and set aside.
  3. 3 While the potatoes and kale cook, heat the smoked sausages. Place them in a small pan with about 1 cm (½ inch) water, cover, and simmer gently for 10 minutes, turning once, until heated through to an internal temperature of 74°C (165°F) if using a thermometer. Keep warm.
  4. 4 Make the gravy: in a small saucepan, melt the 20 g butter over medium heat. Whisk in the flour and cook, stirring, for 1 minute. Gradually pour in the beef stock, stirring constantly, until smooth. Bring to a simmer and cook for 2–3 minutes until thickened. Season with salt and pepper to taste. Keep warm.
  5. 5 Mash the drained potatoes with a potato masher or ricer until smooth. Add the cooked kale and mix well, then fold in the 50 g butter and the milk. Season with nutmeg, salt, and pepper to taste. The mash should be creamy but firm enough to hold a well for the gravy.
  6. 6 To serve, spoon a generous portion of stamppot onto each plate. Make a well in the center and pour a little hot gravy into it. Place a smoked sausage on top, add a knob of butter if desired, and serve immediately with extra gravy on the side.
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