Stampot
4 servings
40 minutes
Stampot is a traditional Dutch dish with roots dating back to the 17th century. This hearty and warming meal has become a symbol of home comfort. The base consists of creamy mashed potatoes mixed with fresh endive leaves for a slight bitterness. Smoked sausages add a rich meaty flavor, while crispy bacon and white wine provide refined notes. Stampot is quick and easy to prepare, and its thick texture makes it perfect for cold days. In the Netherlands, it is traditionally served with sausages, mustard, and pickled onions. This dish unites generations and reminds us of the warmth of family traditions.
1
Peel the potatoes and cut them into small cubes. Boil with a pinch of salt.
- Potato: 500 g
2
Remove the sausage from the outer packaging but keep the inner one. Once the potatoes boil, add the sausage.
- Smoked sausages: 350 g
3
Cut the bacon into small cubes and fry in a pan without oil. Remove and let it drain on a paper towel. Pour a cup of white wine into the pan and let it reduce by half.
- Bacon: 100 g
- Dry white wine: 250 ml
4
Drain the boiled potatoes, add butter and milk, and turn them into puree.
- Butter: 10 g
- Milk: 20 ml
5
Gradually add chopped salad to the hot puree until the potato absorbs all 450 grams. Strain the boiled wine. Remove the sausage from the packaging and slice it into rings.
- Endive: 450 g
- Dry white wine: 250 ml
- Smoked sausages: 350 g
