Stamppot is Amsterdam's winter comfort plate: mashed potato pounded together with a green (kale, sauerkraut, endive) or root vegetable (carrot, onion), topped with a smoked sausage and a well of jus.
Where to eat it: 1 restaurant across 1 city.
Stamppot was Dutch peasant cooking, a one-pot kitchen-economy meal mashing potato and seasonal vegetables together. Boerenkool stamppot (with kale) is the most iconic version. By the 20th century it had moved into Amsterdam brown cafes and eetcafes as the winter signature plate. Moeders on Rozengracht runs the canonical version, the menu rotating greens through the cold months.
Common allergens: Dairy
Moeders on Rozengracht is the room for Dutch stamppot, erwtensoep and the other home-mother dishes, the walls covered in photos of mothers customers contributed.
Signature: Stamppot, Erwtensoep, Boerenkool
Order: The stamppot of the week with rookworst sausage and braised pork.
Tip: Bring a photo of your mother for the wall. Reservation strongly advised.
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