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I love the winter season! It’s cold outside and, surprisingly, it is the season that my kids have no trouble finishing their plates. The reason? Because it is also the season that we eat lots of different types of stampot complemented with apple sauce or apple/cranberry sauce. Cranberry sauce is the American integration at our dinner table during winter time.
What is Stampot?
Stampot is mashed food with gravy and either meatballs, smoked sausage, or any type of meat, fish, or vegetarian add-on you can imagine to go with it. There are many different types of stampot possible. I will share the recipes of the three traditional ones that we eat often.
Actually, when you think about stampot, you can only be limited by your own imagination. Think of the mashed potatoes as the base of your dish, add a vegetable and mash those together. Except for sauerkraut – that is one vegetable you can’t mash, but you can stir it through the mashed potatoes.
I remember as a child eating at a friend’s house and they had a stampot from green beans and potatoes. It was delicious with the gravy and the meatballs.
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What is Needed to Make Stampot
You don’t need fancy kitchen equipment to make stampot. Most of the items you probably have already at hand in your kitchen. Take a look at the list and go on a scavenger hunt in your kitchen with your kids.
Look for:
- A potato masher;
- A pot, of course;
- A potato peeler;
- A kitchen knife;
- A kitchen scale;
- A measuring cup;
- A cutting board.
Did you find everything? Let’s see if you have all the ingredients to make one of the three stampots. You do? I guess,you’ll know what’s for dinner tonight!
Three Traditional Stampot Recipes
I am sharing three traditional stampot recipes with you today. They are perfect and easy for a cold winter day and fun to cook together with the kids. My boys love to peel the potatoes and handle the masher.
All you have to add is gravy, apple sauce, and meatballs, a smoked sausage (UNOX Rookworst, Polska Kielbasa Sausage), chicken, a vegetarian add-on or anything else you can envision.
I also like to add two sweet potatoes to the potato mix, just to add those extra vitamins. I replace regular milk with coconut, almond or cashew milk, to make the dish dairy free. And instead of butter, I like to use coconut oil.
Stampot is an excellent dish to make a completely vegetarian and even vegan. It is gluten free from the start. And as I said, there are many variations possible.
Think of one-pot dish combinations such as:
- spinach and potatoes
- green beans and potatoes
- sauerkraut and potatoes
- red cabbage and potatoes
Boerenkool (Kale) Stampot
Ingredients:
- 1 kg (2 lbs) kale, washed and finely cut;
- 1 kg (2 lbs) potatoes, peeled and cut in quarters and washed;
- 1 smoked sausage (or 2) – You can replace the smoked sausage for a vegetarian option or leave it out for a vegan option.;
- 40 gr (3 Tbs) butter;
- 250 ml (1 cup) milk;
- 3/4 teaspoon salt;
- Freshly ground pepper.
Preparation:
- In a large pot, add the potatoes, the kale and add water with salt. Bring it to a boil and cook for 20 min. Add the smoked sausage for the last 10 minutes. Move the smoked sausage to a plate and cover it. Drain the water.
- Add the butter and cover the pot with the lid and let it sit until the butter is melted.
- Mash the potatoes and kale together. Add the milk, little bit at the time, while mashing to get the consistency you like.
- Season with the salt and pepper.
Serve the Kale Stampot with gravy and a smoked sausage, cut in slices and applesauce on the side.
Hutspot
Ingredients:
- 1 kg (2 lbs) carrots, peeled and finely cut;
- 250 gr (2 medium) onions, cleaned and chopped in small pieces;
- 1 kg (2 lbs) potatoes, peeled and cut in quarters and washed;
- 40 gr (2.5 Tbs) butter;
- 3/4 teaspoon nutmeg;
- 3/4 teaspoon salt;
- Freshly ground pepper.
Preparation:
- In a large pot, add the potatoes, the carrots, and the onions and add water. Bring it to a boil and cook for 20 minutes. Drain the water in an empty pot and save it.
- Add the butter and cover the pot with the lid and let it sit until the butter is melted.
- Mash the potatoes, carrots, and onions together. Add the drained water, a little bit at the time, while mashing to get the consistency you like.
- Season with the salt, pepper, and nutmeg.
Serve the Hutspot with gravy and either smoked sausauge, cut in slices, or meatballs and applesauce on the side.
Andijvie (Andive) Stampot
Ingredients:
- 750 gr (3 cups) andive, washed and finely cut;
- 1 kg (2 lbs) potatoes, peeled and cut in quarters and washed;
- 250 ml (1 cup) milk;
- 25 gr (2 Tbs) butter;
- 3/4 teaspoon fine grain sea salt;
- Freshly ground black pepper;
- 3/4 teaspoon nutmeg.
Preparation:
- In a large pot, add the potatoes and add water. Bring it to a boil and cook the potatoes for 20 minutes. Drain the water.
- Add the butter and cover the pot with the lid and let it sit until the butter is melted.
- Mash the potatoes. Add the milk slowly, while mashing to get the consistency you like.
- Add the finely cut andive on top and gentle stir them through the mashed potatoes. Season with the salt, pepper, and nutmeg.
Serve the Andive Stampot with gravy and meatballs and a side of apple sauce.
Enjoy!
Enjoy your stampot during these cold winter months. Let me know how yours turned out and if your children loved it.
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amanda says
February 23, 2019 at 7:00 amWow, Intimidating recipes, will have to try them
Thanks for sharing