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Photo: M.Minderhoud, Wikimedia Commons, CC BY-SA 3.0.Test your knowledge of the iconic Dutch comfort food, from classic vegetable mashes to fascinating historical roots.
Potato Peeler 0–4 · Mash Connoisseur 5–8 · Master of the Mash 9–10
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A traditional stamppot requires a potato masher (pureestamper) to crush the ingredients together while leaving some texture. A ricer or food processor is avoided because it makes the mixture too smooth and gluey, ruining the rustic bite.
Photo: Evan-Amos, Wikimedia Commons, Public domain.
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Boerenkool translates directly to "farmers' cabbage," which refers to curly kale. It is traditionally harvested after the first night of frost, which converts starches into sugars and makes the kale taste sweeter.
Photo: M.Minderhoud, Wikimedia Commons, CC BY-SA 3.0.
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HEMA's rookworst is a Dutch classic: the chain sells millions of them every year, and many shoppers grab a hot one to eat on the go. Plenty of families also take one home to slice up on a plate of stamppot.
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Bubble and squeak is a classic British way of using up Sunday roast leftovers, primarily potatoes and cabbage. Unlike stamppot, which is served freshly mashed, bubble and squeak is fried in a pan until it forms a crispy crust.
Photo: Kolforn (Kolforn) I'd appreciate if you could mail me (Kolforn@gmail.com) if you, Wikimedia Commons, CC BY-SA 4.0.
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Colcannon is a traditional Irish dish made from mashed potatoes mixed with cabbage or kale, butter, and milk. Much like the Dutch boerenkool, it is a hearty, comforting staple, traditionally eaten in autumn and winter.
Photo: Alison Cassidy, Wikimedia Commons, Public domain.
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Hete bliksem mixes mashed potatoes with sweet and sour apples, often with onion and bits of bacon. The name probably comes from the juicy apples keeping the dish piping hot for a long time, so careful with that first bite! In Germany a similar dish is called 'Himmel und Erde', heaven and earth.
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Unlike kale or sauerkraut, the curly endive (andijvie) in stamppot andijvie is usually stirred into the hot mashed potatoes completely raw. This keeps the greens crispy and fresh, creating a wonderful contrast in textures.
Photo: Oceancetaceen - Alice Chodura, Wikimedia Commons, CC BY-SA 3.0.
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Stoemp is a beloved potato mash dish from Belgium, particularly Brussels. While very similar to stamppot, stoemp often features cream, butter, and sometimes herbs, making it slightly richer than its Dutch counterpart.
Photo: Simon Aughton, Wikimedia Commons, CC BY-SA 2.0.
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Hutspot is eaten on October 3rd to commemorate the Relief of Leiden in 1574 during the Eighty Years' War. Legend says the fleeing Spanish invaders left behind a pot of stew containing carrots, parsnips, onions, and meat, which fed the starving citizens.
Photo: Wikimedia Commons, CC BY-SA 3.0.
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Rookworst is the classic companion to stamppot. This smoked sausage is often placed on top of the mashing vegetables to warm through, letting its rich juices flavor the entire dish. Today, both fine and coarse versions exist, with many Dutch households having a fierce preference for one over the other.
Photo: Amin, Wikimedia Commons, CC BY-SA 4.0.
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