Dutch Sauerkraut and Potato Mash – Zuurkool Stamppot
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Dutch Sauerkraut Mash, or Zuurkool Stamppot, is a classic dish from the Netherlands. This one-pot meal is made by mashing sauerkraut and potatoes together. It is easy to prepare with a few basic ingredients and has a deliciously tangy flavor. It’s a must-try for fans of Dutch cuisine.
Traditionally, zuurkoolstamppot is enjoyed as comfort food during the winter months, it’s a popular choice for staying warm during colder days.
How to Make Dutch Sauerkraut Mash
To prepare this stamppot, boil potatoes until tender, then mash them with butter and milk to create a creamy base. Sauerkraut is cooked separately to soften its texture and mellow its flavor, then mixed into the mashed potatoes. The dish is seasoned with salt and pepper before serving.
Common meats served alongside zuurkool stamppot include crispy bacon bits, a classic rookworst (Dutch smoked sausage), meatballs, or grilled pork chops.
Continue reading for the full recipe with ingredients and step-by-step instructions.
What is Dutch Stamppot?
“Stamppot” means “mash pot” or “stomp pot” and describes the way potatoes and vegetables are mashed together in one pot. Straightforward and filling!
Stamppot is usually lightly seasoned and traditionally served with a small well of gravy in the center. It’s often paired with a piece of meat on the side.
Some of the best-known Dutch stamppot dishes include Hutspot with carrots and onions, Boerenkool with kale, and Andijviestamppot with escarole. Spruitjes Stamppot is a newer variation made with Brussels sprouts.
Dutch Sauerkraut Mash (Zuurkool Stamppot)
Make traditional Dutch zuurkool stamppot with this easy recipe. Potatoes are mashed with sauerkraut, creating a classic dish. A must-try for fans of Dutch cuisine!
Fits gluten-free and vegetarian diets (if served without meat).
Ingredients
- 2 lbs floury potatoes
- 1 lbs sauerkraut
- 2 tablespoons butter
- 1/2 cup milk
- Salt and pepper to taste
Instructions
- Peel and chop the potatoes into even pieces. Boil them in salted water for about 20 minutes or until fork-tender.
- While the potatoes cook, place the sauerkraut in a pot with 1/2 cup water and simmer for 20 minutes.
- Drain the potatoes, add the butter and milk, and mash until smooth.
- Drain the sauerkraut and mix it into the mashed potatoes.
- Heat the mixture on low, stirring well, and season with salt and pepper to taste.
- Serve warm, optionally topped with smoked sausage, bacon bits, or
another protein of your choice. Make it like the Dutch do by creating a
small well in the middle of your stamppot and filling it with gravy!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until hot, stirring occasionally.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 199Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 604mgCarbohydrates: 36gFiber: 6gSugar: 4gProtein: 5g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
