Instant Pot Stamppot recipe. (Dutch mashed potatoes with kale and onions). Stamppot is a Dutch classic, and easy to make in a pressure cooker. It makes a hearty side dish, or serve it the Dutch way with gravy and smoked sausage for a hearty meal.
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I love mashed potatoes and gravy, so of course, Dutch stamppot was immediately one of my favorites. We went to the restaurant Stamppot Amsterdam, and the variety of stamppots available was fantastic. The presentation was terrific - the mashed potatoes were shaped into a ring, forming a tall cylinder with a perfect circle of gravy in the center and a smoked sausage across the top. I got the stamppot with sauerkraut, but my favorite was the one my wife ordered, stamppot with kale. I made it as soon as I got home, and it was every bit as good as it was in Amsterdam.
Ingredients Notes
- Potato type: The best potatoes for this recipe are russet potatoes (aka Idaho potatoes) or Yukon gold potatoes. Red potatoes and white potatoes are a little waxy for this; you want fluffy potatoes.
- Kale substitutes: Spinach and turnip greens make good substitutes if you can't find kale. Endive is another popular stamppot mix-in in the Netherlands. Or, you can use sauerkraut (drained) in the recipe. Add all of them on top of the potatoes, like you do with the kale.
- Carrots: Substituting carrots for the kale is so common it is its own recipe - check out my Instant Pot Hutspot for Dutch mashed potatoes with carrots and onion)
- Butter: Regular butter (salted or unsalted) is fine. If you want to be authentic, substitute a European-style butter, like Plugra - the higher butterfat will add just a little more richness and flavor to the potatoes. But European-style butter is expensive, so I don't like to use it in cooking.
Instant Pot Stamppot Step by Step Pictures
Potatoes and kale in a steamer basket
Add a cup of water to the pressure cooker, then the vegetable steaming basket, then the potatoes and kale.
Pressure Cook for 7 minutes
Pressure cook on high pressure for 7 minutes
Melt the butter and sauté the onions
Lift out the basket of potatoes and kale. Set the pot to sauté mode, add the butter and onions, and sauté until the butter is melted and the onions soften.
Mash in the potatoes and kale and stir in the cream
Add the potatoes and kale back to the pot, and mash until coated with the butter. Add the cream and mash until everything is mixed and smooth. Enjoy!
Tips and Tricks
- Vegetable steaming basket: I like the texture of pressure-steamed potatoes better than pressure-boiled potatoes, so I think the steaming basket is a key trick to this recipe. If you don't have a steaming basket, that's OK It will still work, but the potatoes might be a bit overcooked and gummy.
- Sautéing the onions: For the simplest version of this recipe, add the diced onions to the steaming basket with the potatoes and kale, and skip the sautéing the onions step (just melt the butter). But you get extra flavor from sautéed onions, and since we have to melt the butter anyhow, I add the onions with the butter and sauté them while the butter melts. It's only a couple extra minutes, and is worth the time.
What to serve with Stamppot
Gravy is almost essential for stamppot. Instant Pot Beef Gravy is my favorite, but any gravy (like my Instant Pot Turkey Gravy) will work. Also, serve it with a good smoked sausage - Dutch rookworst is excellent if you can find it, but any good smoked sausage will work. Or, the Dutch also serve it with Gehaktballen - a massive meatball.
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Instant Pot Stamppot Recipe
- Total Time: 45 minutes
- Yield: 6 cups of mashed potatoes 1x
Description
Stamppot is a Dutch classic, and easy to make in a pressure cooker. It makes a hearty side dish, or serve it the Dutch way with gravy and smoked sausage for a hearty meal.
Ingredients
- 1 cup water
- 2 pounds russet potatoes, peeled and cut into 1½- to 2-inch chunks
- 4 ounces of kale, stemmed and chopped (about 2 ½ cups lightly packed chopped kale leaves)
- 5 tablespoons butter
- 1 small onion, diced
- ½ teaspoon fine sea salt
- 1 cup heavy cream (or half and half, or milk)
Suggested Accompaniments
- Beef Gravy (or Turkey Gravy)
- Smoked Sausage
Instructions
Pressure Cook for 7 minutes with a quick pressure release: Pour 1 cup of water into an Instant Pot or other pressure cooker. Add a vegetable steaming basket, fill it with potato chunks, and top with the chopped kale. Lock the lid and pressure cook at high pressure for 7 minutes in an electric pressure cooker or stovetop PC (Use "Manual" or "Pressure Cook" mode in an Instant Pot). When the cooking time is over, quick release the pressure. Once the pressure is released, unlock the pot and open the lid away from you to avoid the hot steam.
Melt butter and sauté the onions: Carefully lift the steaming basket out of the pot, and set aside on a heatproof surface (I use a large plate). Pour the water out of the pot liner, put the pot liner back into the pressure cooker base (or back on the stovetop), add the butter, and melt the butter over sauté mode - high (medium-high heat on the stovetop). Once the butter is melted, stir in the onions. Sauté until the onions soften and start to brown around the edges, about 8 minutes.
Mash the potatoes and carrots: Turn off the heat and add the potatoes and kale. Sprinkle the potatoes and kale with the salt, and give them a rough mash, stirring to coat with the butter and salt. Add the cream. Mash again, starting gently - the cream will splatter - and keep mashing and stirring until the cream is blended in and the potatoes are smooth. Transfer to a serving bowl, serve, and enjoy.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: Dutch
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Nutrition
- Serving Size: 1 cup
- Calories: 286
- Sugar: 2.5 g
- Sodium: 126.8 mg
- Fat: 17.1 g
- Carbohydrates: 30.6 g
- Fiber: 2.8 g
- Protein: 4.8 g
- Cholesterol: 48 mg
Scaling
This recipe doubles easily, but you will need an 8-quart pressure cooker to fit it. Cut all the ingredients in half, and this recipe will fit in a 3-quart pressure cooker. The cooking time does not change; it takes the same amount of time for each potato piece, no matter how many are in the pot.
Storage
Stamppot can be cooked and stored for later. Cook it and portion it into airtight containers - I use 2-cup containers - and it will keep for a few days in the refrigerator, or for months in the freezer. I reheat the containers in the microwave. If you can plan ahead, thaw frozen potatoes by leaving them in the refrigerator overnight; they will reheat much more evenly.
Related Posts
As I said above, the sister version of this recipe is Instant Pot Hutspot (Dutch Mashed Potatoes with Carrots and Onion).
If you're looking for Irish versions of mashed potatoes and vegetables, try my Instant Pot Colcannon - (Irish Mashed Potatoes and Kale), or Pressure Cooker Champ (Irish Mashed Potatoes with Green Onions). Or, for loaded mashed potatoes, try my Instant Pot Loaded Smashed Red Potatoes.
Finally, if all these add-ons are not for you, here is my regular Instant Pot Mashed Potatoes recipe.
If you're looking for something else, here is my index of Instant Pot and Pressure Cooker Recipes.
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