“Stamppot” – a Dutch recipe of mashed potatoes with vegetables/s that dates back to 1574. My personal view on this is with boiled beetroot leaves, a bit of butter or coconut oil, garlic powder, salt and pepper. I served it with chopped parsley leaves and hemp seeds. The texture is velvety, simply lovely. It is a great comfort food for colder days in late autumn, or throughout the winter.
Ingredients
- 3 large potatoes
- a handful of beetroot leaves (or spinach)
- a table spoon of butter or coconut oil
- half a tea spoon of garlic powder
- salt and pepper
- chopped parsley leaves and hemp seeds for decoration
Instructions
1
Peel and chop the potatoes in small cubes
2
Boil the potatoes in abundant water with some salt
3
Boil the beetroot/spinach leaves for 10-15 minutes
4
Drain the potato cubes and mash them with a masher
5
Add bit of butter or coconut oil, the garlic powder, salt and pepper
6
Serve your Stamppot with chopped parsley leaves and hemp seeds
