I’m from the Netherlands and here we eat a lot of Stamppot. True, my family isn’t into “traditional” Dutch dishes a whole lot so we almost never eat it. But on a rare occasion (mostly in winter) I just crave this.
Stamppot translates to “mash pot” and is a potato dish where the potatoes are mashed with vegetables (usually sauerkraut, endive, spinach, kale or carrots). Overall, Stamppot is a cheap, hearty and filling meal and in my eyes a winter treat you don’t need to eat too much.
So, I got this recipe from De Allerhande. De Allerhande is a cooking magazine brought out monthly by one of our biggest supermarket-chains and while most of the dishes aren’t all that special I took an instant liking to this one. It adds a few new and exciting ingredients with the normal endive Stamppot that I really liked and the end result was a nice not-so-traditional dish that I wanted to share with you all!
This recipe serves 4
1.2 kilo potatoes (any kind of high starch potato since they are best for mashing)
1 sprig rosemary
1 clove garlic (chopped)
3 tablespoons extra virgin olive oil
1 crop of endive (chopped)
90 gram black olives (without the pits, cut in quarters)
80 gram jamon Serrano (cut in strips)
Salt and pepper
- Peel the potatoes and cut them into equal pieces (the size doesn’t matter much, you’ll be mashing them later)
- Cook the potatoes in water with the rosemary, salt and pepper for about 20 minutes
- Drain the potatoes and catch a cup of the potato-broth and put aside
- Remove the rosemary and then mash the potatoes
- Stir in the garlic and oil with a wooden spoon
- Stir in as much of the broth you need to get a thick, smooth mash
- Add the endive, olives and jamon Serrano and mix it all together
- Eat right away
Side note: You add the cold endive in with the hot potatoes. So while it’s usually recommended with this dish it’s an absolute must to have everything ready and chopped before you begin. Otherwise your potatoes will have cooled down a lot when you add the endive which makes the dish luke-warm.