Stamppot

A close up of stamppot made from endive and potatoes.

Stamppot (eng. "mash pot") is a traditional Dutch dish made from a combination of potatoes mashed with one or several other vegetables, sometimes also with bacon. These vegetable pairings traditionally include sauerkraut, endive, kale, spinach, turnip greens, or carrot and onion (the combination of the latter two is known as hutspot in the Netherlands and as wortelstoemp in Belgium). It is usually served with sausage (in the Netherlands often smoked, in Belgium rather fried) or stewed meat. Stamppot can be purchased premade from shops and supermarkets. It can also be ordered in cafe style restaurants, but the combination of more strict recent regulations about allowed foods in taverns versus restaurants (and since July 2011 about smoking), tend to halt the custom of offering simple dishes in many Belgian pubs.

The origin of stamppot is unknown but it is a widely known Dutch dish and can be a cheap, hearty and filling meal.

Making stamppot

There are two methods of preparing stamppot, the first being the more modern form:

1. Stamppot is prepared by boiling the vegetables and potatoes separately. Once done the potatoes are added to the same pot as the vegetables and all are thoroughly mashed together. Some people add applesauce to this mix for extra flavor and/or to soften the mix. A smoked sausage (rookworst) is the preferred piece of meat to be added to the dish. Most Dutch people make a small 'pond' of gravy in the middle of the vegetable mix.
2. Stamppot can also be made in a single pot. Potatoes, onions, and the vegetable of choice are peeled and placed in the pot with the sausage. Water is added, and the mixture is left to boil. After the vegetables are cooked and drained, some milk, butter and salt are added, and the vegetables are mashed together. An example is hutspot.
3. Lardons (kaantjes) are often added for flavoring.

Similar dishes

• Bubble and squeak, from England.
• Champ from Ireland.
• Colcannon, from Ireland.
• Rumbledethumps, from Scotland
• Pyttipanna, from Sweden
• Biksemad, from Denmark
• Trinxat, from the Empordà region of Catalonia, northeast Spain, and Andorra
• Roupa Velha (Portuguese for "old clothes"), from Portugal, often made from leftovers from Cozido à Portuguesa
• Stoemp from Belgium
• Hash, from the United States
• Also see hash browns and potato cake entries

References

• Bates, J (1988). Let's Go Dutch, van der Zeijst Publishing, pp. 83-84