Dutch Mashed Potatoes with Brussels Sprouts – Spruitjes Stamppot
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Spruitjes Stamppot (Brussels sprout stamppot) is a Dutch dish of mashed potatoes and Brussels sprouts. Mostly served and enjoyed as a comforting meal during the cold winter months. It is budget-friendly, easy to make, and delicious!
Stamppot meals have always been classic dishes in Dutch cuisine, remaining popular throughout the generations. These simple one-pot meals are real winter staples in the Netherlands.
What is a Dutch Stamppot?
“Stamp-pot” literally means “mash pot” or “stomp pot”. This makes a lot of sense since you put the ingredients (potatoes and vegetables) in a pot and mash it all together. Too easy!
The Brussels sprouts mash, or Spruitjes Stamppot in Dutch, is a somewhat modern twist on the traditional Dutch stamppot. Although the using Brussels sprouts as the main vegetable in a stamppot is not as established as the more classic versions, it has gained popularity over the last few years.
The traditional and most well-known types of stamppot are:
Hutspot, mashed potatoes, carrots and onions.
Boerenkool, mashed potatoes, and kale.
Zuurkool, mashed potatoes and sauerkraut.
Andijviestamppot, mashed potatoes and escarole.
How to Make It
Spruitjes Stamppot is made by boiling potatoes and Brussels sprouts together until tender, then mashing them with butter and milk for smoothness. Mustard is added for flavor, and in this version, crispy bacon bits are folded in just before serving.
Continue below for the full recipe with ingredients and step-by-step instructions.
Meats Typically Served with Spruitjes Stamppot
Stamppots are made with simple seasonings and are typically served with gravy in the center and meat on the side.
These are a few different types of meats traditionally served with stamppot. Pick the one you like best:
- Crispy bacon bits (Gebakken spekjes): Crispy fried bacon bits are a classic to pair with Brussels sprouts. They bring a savory, salty flavor and crunchy texture to the stamppot. Sprinkle them on top or mix them in for an extra layer of taste.
- Dutch Meatballs: The rich, spiced flavors of Dutch meatballs go great with the earthy taste of the mashed Brussels sprouts.
- Beef stew: Slow-cooked beef stew brings deep, savory flavors that balance well with the mild taste of spruitjes stamppot. The tender beef adds a hearty texture to the creamy Brussels sprouts mash. Dutch versions like hachee or draadjesvlees are popular choices, but an Indonesian-inspired beef rendang can also work, adding a flavorful twist to this classic pairing.
- Smoked sausage (Rookworst): A traditional pairing with any Dutch stamppot. The smoky, savory flavor complements the mild bitterness of Brussels sprouts in spruitjes stamppot.
Customization Options
For a vegetarian version, leave out the bacon or substitute it with crispy fried onions. To make it dairy-free, use olive oil or a dairy-free butter substitute. You can also add a handful of cheese or a drizzle of olive oil for extra richness.
Brussels Sprout Potato Mash (Dutch Stamppot)
This Dutch one-pot Stamppot meal with mashed potatoes and Brussels sprouts is a traditional winter dish that’s quick to make and full of flavor.
Ingredients
- 2 lbs floury potatoes
- 1.5 lbs Brussels sprouts
- 1 cup bacon bits
- 1 ½ tsp mustard
- 2 tbsp butter
- ⅓ cup milk
- Salt and pepper to taste
Instructions
- Prepare Vegetables: Peel the potatoes and cut them into large pieces. Trim the ends off the Brussels sprouts and remove the outer leaves.
- Cook Potatoes and Brussels Sprouts: Bring a large pot of water to a boil and add a pinch of salt. Add the potatoes and cook for 10 minutes. Then, add the Brussels sprouts to the pot and cook everything for another 10 minutes, or until both are tender. Drain well.
- Cook the Bacon: While the vegetables cook, heat a pan over medium heat and cook the bacon bits until crispy. Set aside.
- Mash: Use a potato masher to mash the drained potatoes and Brussels sprouts until smooth. Stir in the butter and milk, adjusting the amount of milk for the desired creaminess.
- Season and Finish: Add the mustard, salt, and pepper, and stir well to combine. Fold in the crispy bacon bits just before serving.
Notes
Pro Tips:
- If you prefer a chunkier mash, keep some Brussels sprouts whole instead of mashing them all. Mix the whole sprouts with the mashed ones into the potato puree for added texture.
- Adjust the mustard to taste; you can add more for extra tang.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm in the microwave or on the stove over low heat, adding a splash of milk if it seems too thick.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 468Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 17mgSodium: 704mgCarbohydrates: 69gFiber: 12gSugar: 7gProtein: 20g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
