Celeriac and potato stamppot with smoked sausage

Ingredients

• 800 gfloury potatoes
• 400 gceleriac
• 1 (approximately 300 g)smoked sausage
• 50 gunsalted butter
• 100 mlwhole milk, warm
• to tastefreshly grated nutmeg
• to tastesalt and pepper
• optionalchives, for garnish

Instructions

1. 1

   Prepare the vegetables

   Peel the potatoes and celeriac, then cut them into even pieces of about 3 cm.

2. 2

   Cook until tender

   Put the potatoes and celeriac in a large pan with a generous pinch of salt. Cover with water and cook for about 20 minutes, until tender.

3. 3

   Warm the sausage

   Place the smoked sausage in a separate pan of hot, not boiling, water. Warm gently over a low heat for 15 to 20 minutes; boiling can cause the sausage to split.

4. 4

   Drain the vegetables

   Drain the potatoes and celeriac, then leave them in the pan for a minute to steam.

5. 5

   Mash until creamy

   Add the butter, warm milk and a generous amount of nutmeg. Mash until smooth and creamy, then taste and season with salt and pepper.

6. 6

   Serve with sausage

   Slice the sausage or serve it whole alongside the stamppot. Spoon the mash onto plates and, if you like, finish with chives or a knob of butter.

What is stamppot?

Stamppot is a traditional Dutch dish made by mashing potatoes with vegetables and serving the mixture as a filling meal. It is especially associated with home cooking in colder weather.

In this version, celeriac gives the potato mash a gently earthy flavour, while smoked sausage adds a savoury, meaty contrast. Butter, warm milk and nutmeg bring the mash together without obscuring the vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 505 calories, 16g protein, 43g carbs, 29g fat.

Most of the carbohydrates come from the potatoes, while the sausage and butter supply much of the fat; the sausage is also the main source of protein. For a more balanced plate, serve the stamppot with a green vegetable or salad.

Choosing the vegetables

Floury potatoes: these break down readily when cooked, making them well suited to a soft mash. Cut them and the celeriac to a similar size so they become tender at roughly the same time.

Celeriac: peel away the knobbly outer skin before cutting it into pieces. Its distinctive flavour is pronounced enough to come through, but the potatoes keep the mash familiar and mellow.

Keeping the sausage juicy

Gentle heat: warm the smoked sausage in hot water that is not boiling, as directed. Keep the pan over a low heat for the full 15 to 20 minutes rather than letting the water bubble vigorously.

Check the water: if it starts to boil, lower the heat. This helps prevent the casing from splitting while the sausage warms through.

Getting a creamy mash

Steam-dry: after draining, leave the vegetables in the pan for a minute. This lets excess moisture escape before you add the butter and milk.

Warm milk: adding it warm helps it blend into the vegetables. Mash until the mixture looks smooth and creamy, then adjust the seasoning to taste.

Seasoning and texture

Nutmeg: grate it freshly into the mash and start with a generous amount, as the recipe suggests. Taste before adding more so it complements rather than dominates the celeriac.

Salt and pepper: season the mash after combining the ingredients, since the sausage will also bring savoury seasoning to the plate. Add either gradually and taste as you go.

Serving the stamppot

Sausage: serve it whole for a simple presentation or slice it before bringing the plates to the table. Either way, pair it with a generous spoonful of the warm mash.

Garnish: chives are optional and add a fresh note; a small knob of butter is another suggested finish. A simple green vegetable or salad can provide a fresh contrast alongside the rich mash.

Recipe notes & tips

• Cut the potatoes and celeriac into similar-sized pieces for more even cooking.
• Use a generous pinch of salt in the cooking water, then taste the mash before adding more.
• Warm the milk before mixing it into the vegetables.
• Leave the drained vegetables to steam for a minute before mashing.
• Keep the sausage water below boiling so the casing is less likely to split.
• Add nutmeg gradually and taste the mash as you season it.

Variations

• Extra greens: serve the stamppot with cooked green vegetables alongside.
• More pepper: add extra freshly ground black pepper to the mash.
• Chive finish: scatter chopped chives over the plates just before serving.
• Sliced sausage: cut the warmed sausage into rounds and serve them over the mash.
• Butter finish: add a small knob of butter to each serving at the table.

Common mistakes to avoid

• Uneven pieces: large chunks take longer to cook; cut both vegetables into even pieces of about 3 cm.
• Boiling the sausage: vigorous boiling can split the casing; warm it in hot water over low heat instead.
• Watery mash: excess cooking water dilutes the texture; drain the vegetables well and let them steam for a minute.
• Cold milk: it can be harder to blend smoothly into the mash; warm it before adding.
• Over-seasoning early: sausage adds savoury flavour; taste the mash before adjusting the salt.

How to store

Refrigerate leftover stamppot and sausage separately in covered containers for up to 3 days. Reheat thoroughly in a pan or microwave; add a splash of milk to the mash if it has thickened, and reheat the sausage gently.

Frequently asked questions