This delicious Dutch potato and cabbage mash is made with creamy mashed potatoes, tender pointed cabbage, crispy bacon and aged cheese. It’s the ultimate comfort food for cold winter days and ready in just 30 minutes!
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Why You’ll Love This Recipe
If you’ve never tried Dutch stamppot before, this is a great recipe to start. It’s simple, quick and easy. It’s a creamy and cheesy potato and cabbage mash packed with vegetables. Plus if you want a vegetarian version you can do so by simply leaving out the bacon.
Recipe Ingredients
For making this traditional Dutch comfort food, you need the following ingredients:
- potatoes – for the best mash use starchy potatoes such as Russets or Yukon golds.
- pointed cabbage – this is also called sweetheart cabbage and if you can’t find it you can also substitute it with green cabbage or savoy cabbage. It might need a little more cook time if you swap for those cabbage types.
- bacon – add a lovely crunch and smoky and salt flavor, but you can easily leave it out for a vegetarian version
- pointed peppers – these add a bit of color and sweetness. They can be replaced with regular bell peppers.
- crème fraîche – makes your potato mash extra creamy. Sour cream is a good alternative if you can’t find it.
- cheese – I love adding grated aged cheese to any mash. I used Gouda cheese but you can also use cheddar.
How To Make Dutch Potato and Cabbage Mash
Making this delicious Dutch stamppot is pretty easy. While the potatoes are cooking you can prep the vegetables and the bacon.
- First peel the potatoes and chop them into equal sizes. Place in a large pot of salted water and cook them for about 15 to 20 minutes or until fork tender.
- Drain well and let them steam dry for a minute or so before using a potato masher.
- While the potatoes are cooking fry the diced bacon in a large skillet until crispy. Remove from the pan and drain on paper towels.
- Add some more butter into the same skillet and cook the onion until translucent. Add the red pepper and the finely sliced cabbage. Cook for a few minutes until the cabbage has softened but still has a bite. Season with salt and pepper.
- Mash the potatoes with a potato masher and add crème fraîche until you have a smooth and creamy consistency.
- Stir in the grated cheese, vegetables and the crispy bacon. Taste and adjust the seasoning if needed.
More Dutch Recipes
Of course we have a lot more delicious Dutch recipes for you to choose from! Check all Dutch recipes or have a look at some of my favorites.
FAQ Dutch Potato and Cabbage Mash
Can I use regular cabbage instead of pointed cabbage?
Yes absolutely. Regular green cabbage or savoy cabbage will work well. Pointed cabbage has a milder, sweeter flavor and softer leaves, so regular cabbage may need a few extra minutes in the skillet.
Can I make potato and cabbage mash vegetarian?
Yes, that’s quite easy to do. Leave out the bacon and cook the vegetables in butter or olive oil instead. You can add something like toasted nuts for extra texture if you want. Make sure your grated cheese is also vegetarian.
Can I make this stamppot ahead of time?
Yes, it’s quite easy to reheat the mash in a pan over low or medium heat. Add a bit of milk if needed.
Ingredients
- 1 kg starchy potatoes (peeled and cubed)
- 150 gram diced bacon
- 50 gram unsalted butter
- 1 onion (finely chopped)
- 2 sweet red pointed peppers (diced (or red bell peppers))
- 400 gram pointed cabbage (finely sliced)
- 200 gram crème fraîche
- 150 gram aged Gouda cheese (grated)
- Salt and black pepper (to taste)
- Optional: meatballs and a salad
Equipment
- Large skiller
- Potato masher
INSTRUCTIONS (how to make this recipe):
- Place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes, until fork-tender. Drain well.
- While the potatoes cook, fry the diced bacon in a large skillet over medium heat until crispy. Remove and drain on paper towels.
- Add the butter to the same skillet and sauté the chopped onion until soft and translucent.
- Add the diced peppers and finely sliced pointed cabbage. Cook for a few minutes, stirring occasionally, until the cabbage is tender but still has a little bite. Season with salt and pepper.
- Use a potato masher to mash the drained potatoes, gradually mixing in the crème fraîche until creamy.
- Fold the grated cheese, cooked vegetables, and crispy bacon into the mashed potatoes. Stir until everything is well combined and the cheese begins to melt. Taste and adjust the seasoning.
- Serve the potato and cabbage mash warm, with meatballs and an optional fresh salad on the side.
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