Need a delicious new recipe the whole family will love? This cozy and colorful Dutch Stamppot made with a variety of vegetables is easy and cooks fast.
Best of all, this traditional vegetable mash is packed with nutrients.
Stamppot (meaning stew) is a classic, probably one of the oldest, Dutch dishes made with mashed potatoes as a base and seasonal root and leafy vegetables.
This creamy stew is usually served with rookworst, a type of smoked sausage, sometimes cooked on top of veggies, that adds so much flavor to the dish (the Belgian version uses fried sausage).
Omit the sausage, and you'll still have a tasty, meatless meal.
📃 Why it Works
- Easy family meal: This is a great, simple, and delicious meal that the whole family will love, and once you've peeled the veggies, it comes together quickly and easily.
- Healthy: Packed full of healthy veggies, this is a tasty way to get the goodness in. Rustic and simple, it's perfect for fall or winter.
- Easy to adapt: It's so easy to add all of your favorite veggies into this side dish. Use a plant-based sausage for a balanced vegetarian or vegan meal. There are almost no rules about what goes into a stamppot.
- It can feed a crowd: Double the recipe to bring to large gatherings. It is also a perfect dish for Thanksgiving!
- Gluten-free: This is a great meal to serve if you or someone in your family has an intolerance
If you live in the Netherlands or are visiting Amsterdam, you can purchase prepared stamppot (sometimes called stomp) in supermarkets or order it in restaurants.
If you can't jump on a plane, the good news is that you can easily make this comfort food right in your kitchen. Follow our easy step-by-step recipe instructions on how to make stamppot.
This recipe combines hutspot and boerenkool plus more yummy vegetables for a delicious, wholesome meal.
🛒 Ingredients and Notes
- Potatoes: It's best to use starchy rather than waxy potatoes for this recipe. Russet, Idaho, and Yukon Gold all work well. Replace some of the potatoes with cauliflower for a lower fat version.
- Butternut Squash: Sub with pumpkin.
- Sweet potato: You can add more of the butternut squash instead.
- Rutabaga: Swap it with turnips, kohlrabi, or celery root.
- Leek: You can replace it with green (spring) onions or leave it out.
- Kale: Spinach, chard, mustard greens, and collard greens are all excellent substitutions.
- Dutch Rookworst (if using): If you can't find this smoked sausage, use Polish-style kielbasa or other smoked sausages like Spanish Chorizo.
🔪 Instructions
- Clean, peel, and chop all the vegetables into about 1-inch pieces.
- Place all the vegetables in a large pot, add enough water to cover, then bring to a boil. Reduce the heat and simmer until vegetables are tender.
- Drain the vegetables well, add butter, then mash but don't purée. Season the stamppot with nutmeg, salt, and pepper.
- Use any vegetables you prefer: parsnip or turnip instead of rutabaga and Swiss chard or Savoy cabbage instead of kale.
- This recipe requires lots of peeling and chopping, so I simplified it by cooking everything together for an easy one-pot meal.
- If you cook the vegetables in one pot, make sure to cut them all into equally large pieces.
- Let the vegetables drain well before mashing them so that your stamppot is not runny.
- You can brown onions in oil first (even use bacon) before adding them to cooked vegetables for added flavor.
👉 Variations
Variations on the traditional stamppot are becoming more popular with ingredients such as rocket, leeks, beets, sweet potato, Brussel sprouts, red cabbage, mushrooms, broccoli, but also fruit, including applesauce, mango, pineapple, peaches, and bananas.
The most popular varieties of Dutch stamppot you will find are mashed potatoes in combination with these vegetables:
- kale - aka stamppot boerenkool (similar to Irish Colcannon and Croatian Swiss Chard and Potatoes)
- onions and carrots - hutspot (or hotchpotch in English)
- sauerkraut - zuurkool stamppot
- endive - andijviestamppot
- string beans and/or white beans - stamppot snijbonen and/or witte bonen (similar to Belarusian Potato and Bean dish)
- leeks - preistamppot
The exact origin of stamppot is unknown, but it is said that the invention of Dutch hutspot dates sometime in the second half of the 16th century.
❓ Frequently Asked Questions
You can certainly get ahead of things with this recipe by peeling your veggies up to a day ahead of time and keeping them covered in the fridge.
Leftovers will keep well in the fridge for up to 3 days. Reheat the veggies gently on the stovetop, and the sausages can be reheated in the oven at 350F for 15 to 20 minutes until heated through.
This is easily a full meal by itself, but if you like, you can serve it up with a veggie side like steamed broccoli or green beans. You can serve the vegetable and potato mash by itself as a side dish. Rather than serve it with sausage, why not try it with fish or steak!
Absolutely! Swap the butter with vegan butter or vegetable oil.
The Netherlands, meaning low-lying country, is a whole country, while Holland is a region made up of two provinces, North and South Holland.
Other potato recipes from around the world you will enjoy:
- Mediterranean Herb Chicken and Potatoes
- Thai Stuffed Sweet Potatoes
- Bosnian Dairy-Free Mashed Potatoes
- German Potato Casserole
- Danish Warm Potato Salad
- Crispy Roasted Sweet Potatoes
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Dutch Stamppot - Mashed Vegetable Stew
EQUIPMENT
- Vegetable peeler
- Dutch Oven or a large Pot
Ingredients
- 2 large starchy potatoes, such as Russet or Idaho
- 1 small sweet potato, yam
- 1 small butternut squash
- 2 carrots
- 1 rutabaga
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 large leek
- 1 bunch curly kale
- 4 tablespoons butter, ¼ cup
- Salt and pepper to taste
- A pinch of nutmeg
- 1 pound Dutch Rookworst, optional
- Fresh parsley for garnish, optional
Instructions
- Peel and chop potatoes, squash, carrots, and rutabaga into 1-inch pieces. Wash any soil from the leek and kale. Trim any coarse stems, then slice both into ½-inch pieces.
- Place all the vegetables in a Dutch oven or a large pot and add enough water to barely cover. Bring to a boil then reduce the heat and simmer until vegetables are tender, about 20 minutes.
- Drain the vegetables well, add butter, then mash but don't purée. Season the stamppot with nutmeg, salt, and pepper.
- Serve with browned sausages arranged on top, if desired.
Notes
- Use any vegetables you prefer: parsnip or turnip instead of rutabaga and Swiss chard or Savoy cabbage instead of kale.
- This recipe requires lots of peeling and chopping, so I simplified it by cooking everything together for an easy one-pot meal.
- Dutch Rookworst is smoked pork sausage similar to Polish Kielbasa. You could also use spicy sausage links like hot Italian sausage or Spanish Chorizo.
- You can serve it alongside fish, julienned bacon, pork belly, or stewed meat (omit the meat if you're vegetarian or vegan). Other accompaniments include cheese, pesto, gherkins, roasted peppers, nuts, and pickled onions.
- If you cook the vegetables in one pot, make sure to cut them all into equally large pieces.
- Let the vegetables drain well before mashing them so that your stamppot is not runny.
- You can brown onions in oil first (even use bacon) before adding them to cooked vegetables for added flavor.
- Make sure to read additional variations and FAQ in the post above.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used and serving size.
Nutrition
Update Notes: This recipe was originally published in January 2018 and updated in February of 2021 with new photos and recipe tips.
Anastasia says
Really nice, and so Dutch.. nice presentation, Thanks♥️
Ian says
My mum always made it with a tennis ball sized meatball in the middle with butter gravy
Jas says
That sounds interesting. Yum!
Miz Helen says
Your Dutch Stamppot Vegetable Mash looks fantastic! Hope you are having a great day and thanks so much for sharing with us at Full Plate Thursday and come back to see us real soon!
Miz Helen
Jas says
I appreciate you stopping in, Miz Helen!
Jelica says
Jas, this looks so yummy. I am learning a lot from your blog (as a self-professed non-cook). I love to experiment every once in a while, though, and this vegetable mash looks amazing. I have a few Dutch friends who I may try and impress using your recipe!
Jas says
Aw, thank you, Jelica! I'm honored that you want to use my recipe. The dish is super easy to make, you can't mess it up. Chop it, set it, and forget it kind of meal. And super delicious! Hope your friends enjoy it. 🙂
Kelly @ Kelly Lynns Sweets and Treats says
Sounds yummy! Thanks for sharing at Friday Frenzy Link Party! PINNED!
Jas says
Thank you, Kelly!
Colleen - Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice says
This sounds heavenly and perfect for a cold winter's day! Thanks for sharing on Friday Frenzy!
Jas says
It really is even though it has everything but the kitchen sink. LOL
Heather says
Wow, I'd never heard of this before. But I love delicious dishes that are full of vegetables! How nutritious! Thanks for sharing.
Kathleen - Bloggers Lifestyle says
Jas, for many many years I would have to say that this is a favorite dish and my family loved it too. Lots of good vegetables in there.
Kathleen
Blogger's Pit Stop
Jann Olson says
I've never heard of this, but it sounds yummy! Thanks for sharing with SYC.
hugs,
Jann
Lynda Hardy says
I love winter veggies and this sounds like a really nice way to use them. Tucked away to try soon - thanks for sharing with Party in Your PJs!
Jas says
Thank you, Lynda! They are so good and good for you. 🙂
Linda S says
I'd like to give this a try - pinning! (and with the sausages? yum!)
thanks for sharing this week at Encouraging Hearts & Home blog hop!
Jas says
Linda, it tastes better than it looks. It's hard to photograph a mash and make it look as appealing as it tastes, LOL. Thanks for stopping in!
Leanna says
This looks so good. We had a dutch family friends when I was little and he always made me Kale mashed with potatoes. I couldn't get enough of it, so this recipe is very appealing to me. Pinning and printing to try very soon. Thank you for the recipe.
Jas says
I'm so glad! This recipe has triggered memories by so many already, I love it! Thanks for stopping in, I hope you enjoy this version as much!
Ann says
Trust you to make stamppot, Jas! Lol. You call it veg mash; I call it baby food. This happens to be one of those dishes I haven't got my stomach around. Yet.
Jas says
LOL, don't mash it into baby food, Ann. Leave some chunks. We really liked it! Nobody wants boring mashed potatoes, ha! 😉 Have a great weekend!