LETTUCE: Spring stamppot

Spring stamppot
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
I love it when a local food seems to capture the national identity. I can't think of a better example than the Dutch stamppot. Literally translated, stamppot is smash-pot, and that's an accurate description. A variety of vegetables, always including potatoes, are boiled together then smashed together with a few other ingredients for a one-pot dinner. It's a practical, honest and straightforward--- but not particularly elegant--- food. Typical Dutch! This stamppot can be a vegetarian meal in itself or can accompanied by any kind of grilled meat.
Course: Main Course
Cuisine: Dutch
Servings: 4
  • 1 c soft-leaf lettuce such as Bibb
  • 1 1/2 lb large potatoes
  • 1 c frozen peas
  • 4 spring onions
  • 3 stalks fresh dill
  • 4 oz sour cream
  • 1/4 c milk
  1. Peel and quarter the potatoes. Add to a large pan and cover potatoes with water. Add 1 t salt to water. Bring to a boil over high heat. When boiling, turn heat to medium and set timer for 18 minutes.
  2. In the meantime, chop the spring onions, using all white and light green parts. Pluck the dill leaves from the stems and chop fine.
  3. After the 18 minutes is up, add peas to potatoes and boil a further 2 minutes.
  4. Pour off all but about 1/4 c of the potato cooking water, taking care not to lose the peas.
  5. If you have a potato masher, use that to smash the potatoes and peas. If not, a large fork will do. Take care to leave plenty of lumps, a stamppot is not a smooth puree.
  6. When the mixture is sufficiently smashed, add the spring onions, dill, and sour cream, milk and mix through.

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