Stamppot

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Stamppot is a traditional Dutch dish, or rather group of dishes, made from a combination of potatoes mashed (but not often pureed) with one or several other vegetables, often cooked seperately and mixed before serving.

The word literally meaning something like "mash pot".


It most commonly refers to stamppot boerenkool where the combination is Kale, hutspot where it's carrots and onions, stamppot andijvie (endive), or stamppot zuurkool (sauerkraut).

There are various others, some quite local, including

hete bliksem (apples),
stamppot spinazie (spinach),
stamppot hawaii (pineapple, apple, red bell pepper),
stamppot zalm (witlof, salmon, crème fraîche, dill),
stamppot prei (leek, cheese),
stamppot spitskool (cabbage),
stamppot koolraap (rutabaga),
stamppot augurken (gherkin, bacon),
Pronkjewail (dried apples, sausage, syrup)


When meat is used, the preference traditionally goes to rookworst (lit. 'smoked sausage', which nowadays is a sausage with smoke aromatics), particularly with hutspot and stamppot boerenkool. Bacon is also common to various types of stamppot.


Stamppot witlof

This article/section is a stub — probably a pile of half-sorted notes and is probably a first version, is not well-checked, so may have incorrect bits. (Feel free to ignore, or tell me)


The basic version:

  • Boil the potatoes, and mash them when they're done.
  • Fry small pieces of meat, for example bacon, and add to potatoes.
  • Cut the witlof, and add it fresh.
  • Optionally add some cream cheese, milk, or perhaps mayonaise for a fresher taste
  • Add salt and pepper to taste.


There are a number of variations, often involving ingredients such as onions, apples, and/or lemon juice.


See also Stamppot

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