Stamppot

Name: Stamppot
Prep time: 14 min
Cook time: 26 min
Total time: 40 min
Yield: 4 servings
Cuisine: Netherlands
Ingredients: 1.5kg Potatoes; 2 leaves Bay Leaf; 2 Shallots; 3 tbs Butter; 750g Kale; 2 Sausages; 500ml Milk; Grated Nutmeg; Pinch Salt; Pinch Pepper

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Pork recipe with Netherlands flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 67 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 40 min total

1.5kg Potatoes
2 leaves Bay Leaf
2 Shallots
3 tbs Butter
750g Kale
2 Sausages
500ml Milk
Grated Nutmeg
Pinch Salt
Pinch Pepper

Step-by-step instructions

Wash and peel the potatoes and cut into similarly sized pieces for even cooking.
In a large soup pot, boil the potatoes and the bay leaves in salted water for 20 minutes. Discard the bay leaves.
If you're not using a bag of ready-cut curly kale, wash the bunches thoroughly under cool running water to get rid of all soil—you wouldn't want that gritty texture in your finished dish. Trim any coarse stems and discard any brown leaves. With a sharp knife, cut the curly kale into thin strips.
Peel and chop the shallots.
In a frying pan or skillet, melt 1 tbsp. of butter and saute the shallots for a few minutes before adding the curly kale and 2 tbsp. of water. Season and cook for about 10 minutes, or until tender.
Warm the milk on the stove or in the microwave.
Drain, shake and dry the potatoes with kitchen towels before mashing with a potato masher or ricer. Working quickly, add the warm milk and the remaining butter. Season to taste with nutmeg, salt, and pepper.
Mix the cooked curly kale through the cooked mashed potato mixture.
Top with slices of the smoked sausage and serve hot with your favorite mustard or gravy.
Serve and enjoy!

Why this works on a weeknight

Stamppot lands at about 40 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Skillet & One-Pan collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Stamppot actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥘 Skillet & One-Pan Pork Netherlands Savory Breakfast