Day 5: Mashed potato with greens – real Dutch food! Around here it’s called stamppot. Now you may not know any Dutch cooking (beyond space cake perhaps), but this is lovely: soothing, luscious and warming. It’s quick to prepare and all done in one pan, so there is very little washing up. Perfect for a quick supper! Stamppot is basically smooth mashed potato mixed with the raw greens of your choice – kale is traditional, or sauerkraut, but spinach or other quick wilting greens would work well too. I’ve used Dutch endives, which are very much like Chinese leaves – they stay slightly crisp and add a fresh note to the dish. Stamppot is traditionally served with sausage, so do add your favourite vegan alternative if you like. Pickles and mustard on the side also liven things up. Let me know if you try it!
mashed potato with greens
800 gr potatoes
knob of vegan margarine
about 100 ml vegan milk
half a head (about 500 gr) Chinese leaves, finely shredded
a good grating of fresh nutmeg
salt and pepper to taste
a little olive oil for drizzling
Peel and boil the potatoes until perfectly tender.
Heat the milk.
Drain the potatoes and season with nutmeg, salt and pepper. Add the margarine and half the milk and mash until smooth. I use my trusty, ancient Philips handmixer. Add the rest of the milk if it seems dry.
Put the pan back on the stove and heat very gently as you slowly stir in the greens with a wooden spoon. As the greens wilt, the potatoes will incorporate them.
Drizzle with olive oil and serve hot.