Want to make a delicious Dutch stamppot? Here you’ll find a variety of stamppot recipes, from the real Dutch classic with kale and smoked sausage to a vegetarian version with sweet potatoes and chicory. Or try a baked hutspot straight from the oven. You can keep experimenting endlessly with this tasty dish made with fluffy potatoes, onion, and butter. Discover your new favorite stamppot here!
To make the tastiest stamppot, you’ll want to use a floury (mealy) type of potato. Unlike waxy potatoes, floury potatoes fall apart more easily when cooked — perfect for mashing. They’re also sometimes called “starchy” potatoes. These are ideal for boiling, steaming, and especially for mashing.
Well-known floury potato varieties include Agria, Bintje, Frieslander, Doré, and Eigenheimer.
Stamppot may not be as purely Dutch as we often think. During the Eighty Years’ War, many soldiers from southern Europe were stationed in the Netherlands. Alongside dishes like paella and tortilla de patatas, they also made a kind of stew resembling stamppot.
This early version was made with parsnip, onions, and meat, and was eaten at the Spanish military base. In 1574, when the Dutch deliberately flooded the land near Leiden and the Spanish troops withdrew, locals discovered pots of this vegetable mash. Over time, the dish was adopted into Dutch food culture as stamppot.
A hutspot can use the same ingredients as a stamppot, but the big difference is in the preparation: hutspot is mixed together rather than mashed. Usually, the vegetables are chopped small enough to make it easy to eat without mashing.
The “modern” hutspot typically combines floury potatoes, white onion, and carrot. A traditional version includes a knob of butter, a splash of milk, and sometimes crispy bacon. A smoked sausage is also a classic side.
By contrast, a stamppot is mashed smooth and usually served with braised beef, pork belly, smoked sausage, or meatballs.
No. While meat is common, you definitely don’t need it to make stamppot. It’s very easy to replace meat with a vegetarian alternative. The principle of stamppot is simple: it’s a dish made by mashing together potatoes, onions, and vegetables. What you add beyond that is completely up to you!
The best-known stamppots are kale stamppot, sauerkraut stamppot, and endive stamppot. But you can use all kinds of vegetables, which makes stamppot fun and versatile.
How about trying a green bean stamppot or a pointed cabbage stamppot for something different?
We have different recipe ideas ready for you, so you can get inspiration for dinner. For the recipe of the day, we have chosen this delicious Zuurkoolstamppot - Dutch sauerkraut potato mash for you. A classic zuurkoolstamppot is a Dutch dish, very easy and made within half an hour. A simple mash, yum! Can be made without bacon. View full recipe
Peel the potatoes and chop them into chunks. Boil the potatoes for about 20 minutes, depending on the size of the chunks.
Drain the sauerkraut to remove any liquid from the package and add the sauerkraut to the pan after about 10 minutes.
If you add the sauerkraut too soon, it will become mushy.
Cook the bacon in a skillet under they're crispy. Strain the potatoes and sauerkraut in a colander and transfer them back into the large pan. Use a potato masher to create a mash and add as much milk and butter to create a creamy consistency.
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