A stamppot is a traditional Dutch dish of mashed potatoes, other root vegetables, cheese and smoked sausage or bacon. However, the Dutch will also add greens, peppers, or other vegetables based on the season. Serves 4 - 6 as an entrée.
- 4 – 6 oz. Rockhill Creamery Farmhouse Gouda
- 2 lbs. organic potatoes
- 1 organic rutabaga
- 1 head organic escarole
- 2 organic bell peppers
- 1 organic white or yellow onion
- ½ cup Rosehill whole milk
- 2 tablespoons Keller whole grain mustard
- Straus Family Creamery unsalted butter
- Dash organic nutmeg
- Kosher salt and freshly ground black pepper
Cube the cheese.
Peel the potatoes and rutabaga. Coarsely chop.
Dice the onion and peppers.
Wash and dry the escarole. Remove the core and coarsely chop the leaves.
Bring a large pot of salted water to boil. Boil the potatoes and rutabaga until softened and can be pierced easily with a fork. Drain when done, reserving about ½ cup of the cooking water, and return back to the same warm pan.
While the potatoes and rutabaga are cooking, sauté the onion and peppers. Heat a large sauté pan over medium-low heat. Add a dollop of butter, then add in the onions and peppers. Sauté, stirring occasionally, until the onions have caramelized and the peppers are softened.
While the onions and peppers are cooking, heat the milk and mustard in a small saucepan. Stir to combine. When the milk is hot, add to the drained potato mixture, along with a generous pat of butter, a hearty sprinkle of nutmeg, plus salt and pepper to taste.
Using a handheld potato masher or a wooden spoon, smash all of the ingredients together while the pot is on medium heat. Add the reserved water if the mixture is too thick to mash.
Mix in the sautéed onions and peppers, the chopped escarole and the cheese. Add salt and pepper to taste, and serve right away.
To make this recipe in advance, prepare the dish up until the potato mixture has been combined with the onion mix and the greens. Reheat the components before combining, add in the greens and cheese just before serving.