Ingredients
Base
- 2 pounds potatoes, peeled and cut into chunks
(Floury potatoes such as russet or Yukon Gold work best)
Vegetable (Choose One Classic Option)
You can adapt this method to many vegetables. Below is a traditional and popular version.
Kale Stamppot (Boerenkool Stamppot)
- 10 ounces kale, finely chopped
Other common options:
- Sauerkraut
- Endive
- Carrots and onions (hutspot)
Dairy and Fat
- 4 tablespoons butter
- ½ to ¾ cup warm milk
Seasoning
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
Traditional Additions (Optional)
- Cooked smoked sausage (rookworst)
- Crispy bacon pieces
Equipment Needed
- Large pot
- Potato masher
- Colander
- Knife and cutting board
Step 1: Prepare the Potatoes
- Peel the potatoes.
- Cut them into evenly sized chunks.
- Rinse briefly to remove excess starch.
Even sizes ensure even cooking.
Step 2: Cook the Potatoes and Vegetables
- Place potatoes in a large pot.
- Add enough cold water to cover them.
- Add the salt.
- Bring to a boil, then lower to a steady simmer.
If using kale:
- Add the chopped kale on top of the potatoes during the last 10 minutes of cooking.
Do not stir too much. The steam helps soften the greens.
Step 3: Check for Doneness
After about 20–25 minutes:
- Potatoes should break easily when pierced
- Kale should be soft and dark green
Drain thoroughly.
Step 4: Dry the Potatoes
- Return the drained potatoes and vegetables to the hot pot.
- Place over low heat for 1–2 minutes.
- Shake the pot gently.
This removes excess moisture and improves texture.
Step 5: Mash
- Add butter to the pot.
- Begin mashing with a potato masher.
- Slowly add warm milk until the texture is creamy but rustic.
Do not use a blender or food processor. Stamppot should remain textured.
Step 6: Season
Add:
- Black pepper
- Additional salt if needed
Taste and adjust gently.
Step 7: Optional Add-Ins
If using:
- Stir in bacon pieces
- Serve with sliced smoked sausage on top
A small well can be made in the center to hold melted butter or gravy.
Serving Suggestions
Stamppot is best served hot with:
- Smoked sausage
- Meatballs
- Gravy
It is traditionally eaten as a complete meal.
