Stamppot appears as a signature dish in 2 Netherlands cities. See each city's local variant and where to eat it.
Stamppot · Amsterdam
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.
Stamppot was Dutch peasant cooking, a one-pot kitchen-economy meal mashing potato and seasonal vegetables together. Boerenkool stamppot (with kale) is the most signature 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.
Where to eat in Amsterdam:
- Moeders
Stamppot · Utrecht
Dutch mashed potato combined with a cooked vegetable: boerenkool (curly kale), hutspot (carrot and onion) or zuurkool (sauerkraut). Served with rookworst smoked sausage.
Stamppot is Holland's defining cold-weather dish. Hutspot is said to date to the 1574 Siege of Leiden, though the present form developed in the 17th century. Boerenkool met worst became the standard winter dish across the Dutch working class by the 19th century. Utrecht brown cafes and traditional Dutch restaurants serve stamppot as a seasonal menu item from October through March.
Where to eat in Utrecht:
- Ledig Erf
- Belgisch Biercafe Olivier
- Stadsbrouwerij Utrechts Bier