Dutch Stamppot - Mashed Vegetable Stew

6 servings
40 min

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.

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.

Dutch Stamppot - Mashed Vegetable Stew
Recipe details
  • 6  servings
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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  • 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

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.
  • 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.
All that's Jas
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  • KarenLyman KarenLyman on Feb 21, 2022

    This meal sounds great! However, (being dutch) I would prefer not to drain all that nutritious water that you cooked all the vegetables in - you are literally throwing some of the healthiest parts down the drain! I understand that you do not want the dish to be runny, but what if you were to make a slurry with some of the water cooled down mixed with corn starch to create a thicker sauce - like a stew? Just wondering how that would work. I guess if you think that would not work, maybe you could save the water and use it for a different soup or stew to add flavor and nutrition - just a thought.

    • All that's Jas All that's Jas on Feb 23, 2022

      I like the idea of saving water to use later in recipes or even to add when watering plants. Thanks for sharing! 😊