Stamppot

Stamppot is mashed potato worked together with kale until the two turn into one dense, everyday side, served with a smoked sausage sitting on top. It's the mash the Netherlands eats through the whole winter, and while kale is the most iconic version, "stamppot" more broadly refers to any of a family of potato-and-vegetable mashes made the same way.

What it really is

Potatoes boil until tender, and kale — the most classic and widely recognised version — cooks separately until soft enough to mash straight into the potato without needing to be chopped fine beforehand. The two mash together with butter and a little milk until they combine into one dense, slightly chunky mixture, the kale's texture still visible rather than fully smoothed away. A smoked sausage, usually rookworst, sits whole on top of the mash rather than sliced through it, and gravy pours over both at serving.

Stamppot is a category of dish, not one single recipe. Kale is the most iconic filling, but sauerkraut, endive, carrot-and-onion, and other vegetables all produce their own named stamppot, each a genuine variation on the same basic mash-and-vegetable technique rather than a departure from it.

How it's served

• Hot, mounded on a plate, sausage sitting whole on top.
• With gravy poured over both the mash and the sausage.
• As a full main course, standard Dutch winter comfort food.

How to write it on the menu

• Say what vegetable the stamppot is made with, since kale, sauerkraut and endive versions are genuinely different dishes.
• Flag the dairy in the butter and milk.
• Note if rookworst specifically is the sausage used, since that smoky flavour is the traditional pairing.

The ingredients, allergens and dietary notes listed here describe a typical recipe. They are not a binding declaration for any particular restaurant: recipes, portion sizes and the products used can differ.