Winter asks for stamppot, a Dutch dish with mashed potatoes. This arugula and sun-dried tomato mash is delicious with or without bacon.
Made by Véronique
Published at 2019-01-22, this recipe is for 4 persons and takes 30 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-07-19
Peel the potatoes and divide them into chunks. Fill a large pan with water and salt and cook the potatoes until they're done. The exact time depends on the size of the potato chunks.
Meanwhile cook the bacon in a small skillet until they're crispy. Chop the sun-dried tomatoes into small pieces and keep the oil. Rinse the arugula if needed and use a salad spinner to get rid of any excess water.
We like to remove very hard stems from the arugula, but that's optional.
Drain the potatoes and create a puree. Add some milk, a large dash of the sun-dried tomato oil, bacon (bacon fat included), mustard and paprika powder.
Season the mash with pepper and salt and a handful of cheese. Stir in the arugula and serve immediately, enjoy!
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