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Home Parsnip and potato stamppot with smoked mackerel

Parsnip and potato stamppot with smoked mackerel

Stamppot Wintry Fish Quick No-nonsense Dutch

Stamppot has a bad reputation, and it doesn't deserve it. Adding parsnip gives a lightly sweet, full flavour that potato alone never reaches. For this, use a good potato masher to mash the mix evenly and aerate it without turning it gluey. The smoked mackerel adds savory depth, while the horseradish cream cuts through. This recipe works for a weeknight but is also perfectly at home on the table when you have guests.

x_ckl_recipe_markerParsnip and potato stamppot with smoked mackerel A creamy stamppot of parsnip and potato, finished with smoked mackerel and a dollop of horseradish cream. Hearty, quick and surprisingly refined. How to make parsnip and potato stamppot with smoked mackerel? Main course Dutch 3 people 15 min 35 min

Peel the potatoes and parsnips and cut them into even pieces of about 3 cm. Uniform size ensures everything cooks at the same rate and you won't end up with undercooked lumps in the mash.
Place the potatoes and parsnips in a large pan, cover them with water and add a generous pinch of salt. Bring to a boil and cook for 18 to 20 minutes until tender. Test with a knife: there should be no resistance.
Drain the vegetables well and leave them in the pan, uncovered, for a minute. That extra minute evaporates excess moisture so your stamppot doesn't turn watery.
Warm the milk and butter separately in a small saucepan until the butter has melted and the mixture is warm. Warm liquid prevents the mash from cooling down while you work.
Mash the potatoes and parsnips with the potato masher until you have a coarse puree. Add the warm milk and butter in batches and mash further until you have a creamy but still slightly textured mass. Do not use an immersion blender: it makes the mash gluey by overworking the starch.
Mix the sour cream with the horseradish, lemon juice and a pinch of salt in a small bowl. Taste and add more horseradish if you want a sharper kick.
Remove the skin and bones from the smoked mackerel and flake the fish into large pieces. Fold half of it lightly through the stamppot so you taste mackerel in every bite while the mash keeps its texture.
Taste the stamppot and season with salt, freshly ground black pepper and, if desired, an extra squeeze of lemon juice.
Divide the stamppot among deep plates. Top with the remaining mackerel, spoon a generous dollop of horseradish cream alongside and sprinkle with finely chopped chives. Serve immediately.

Stamppot Wintry Fish Quick No-nonsense Dutch 700 g floury potatoes 400 g parsnips 40 g butter 100 ml whole milk 1.5 tsp fine sea salt 1 tsp freshly ground black pepper 250 g smoked mackerel fillets 150 g sour cream 2 tsp grated horseradish from a jar 1 tbsp fresh lemon juice 3 tbsp fresh chives, finely chopped Large saucepan Small saucepan Colander Potato masher Small mixing bowl Cutting board Chef's knife Potato Masher potato-masher Cooking Pot cooking-pot Chef's knife chefs-knives Colander colander Cookinglife Potato Masher Stainless Steel Handle Cookinglife Aardappelstamper Cookinglife Potato Masher Wooden Handle 37 cm Cookinglife ["Aardappelstamper"] KitchenAid Classic Potato Masher Empire Red 25.5 cm KitchenAid Aardappelstamper OXO Good Grips Potato masher stainless steel 26 cm Oxo Good Grips ["Aardappelstamper"] Broccoli stamppot with spicy tuna foodies-broccoli-stamppot-met-pittige-tonijn Celeriac and potato stamppot with smoked sausage foodies-celeriac-and-potato-stamppot-with-smoked-sausage Sauerkraut with mashed potatoes foodies-sauerkraut-with-mashed-potatoes Stamppot Hutspot foodies-stamppot-hutspot

Recipe

Parsnip and potato stamppot with smoked mackerel

A creamy stamppot of parsnip and potato, finished with smoked mackerel and a dollop of horseradish cream. Hearty, quick and surprisingly refined.

Course	Main course
Kitchen	Dutch
Servings	3 people

Preparation time

Preparation time	15 min
Total	35 min

Equipment

Large saucepan
Small saucepan
Colander
Potato masher
Small mixing bowl
Cutting board
Chef's knife

Ingredients

700 g floury potatoes
400 g parsnips
40 g butter
100 ml whole milk
1.5 tsp fine sea salt
1 tsp freshly ground black pepper
250 g smoked mackerel fillets
150 g sour cream
2 tsp grated horseradish from a jar
1 tbsp fresh lemon juice
3 tbsp fresh chives, finely chopped

How to make parsnip and potato stamppot with smoked mackerel?

Peel the potatoes and parsnips and cut them into even pieces of about 3 cm. Uniform size ensures everything cooks at the same rate and you won't end up with undercooked lumps in the mash.
Place the potatoes and parsnips in a large pan, cover them with water and add a generous pinch of salt. Bring to a boil and cook for 18 to 20 minutes until tender. Test with a knife: there should be no resistance.
Drain the vegetables well and leave them in the pan, uncovered, for a minute. That extra minute evaporates excess moisture so your stamppot doesn't turn watery.
Warm the milk and butter separately in a small saucepan until the butter has melted and the mixture is warm. Warm liquid prevents the mash from cooling down while you work.
Mash the potatoes and parsnips with the potato masher until you have a coarse puree. Add the warm milk and butter in batches and mash further until you have a creamy but still slightly textured mass. Do not use an immersion blender: it makes the mash gluey by overworking the starch.
Mix the sour cream with the horseradish, lemon juice and a pinch of salt in a small bowl. Taste and add more horseradish if you want a sharper kick.
Remove the skin and bones from the smoked mackerel and flake the fish into large pieces. Fold half of it lightly through the stamppot so you taste mackerel in every bite while the mash keeps its texture.
Taste the stamppot and season with salt, freshly ground black pepper and, if desired, an extra squeeze of lemon juice.
Divide the stamppot among deep plates. Top with the remaining mackerel, spoon a generous dollop of horseradish cream alongside and sprinkle with finely chopped chives. Serve immediately.

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The potato-to-parsnip ratio is deliberately 70-30. More parsnip makes the stamppot too sweet and loose in texture. Less, and the parsnip flavour disappears. Choose floury potato varieties such as Bildtstar or Doré: they absorb liquid better and give a lighter mash than waxy types. Mash with short, forceful strokes and turn the pan a quarter between pushes for an even result. Jarred horseradish works fine, but freshly grated horseradish gives a sharper, less vinegary flavour. Start with a small amount and taste, because strength varies by brand and season.

No mackerel on hand? Smoked trout or smoked eel also pair well with the sweet parsnip. For a vegetarian version, omit the fish and fold in toasted walnuts and a handful of arugula at the end. Leftover stamppot keeps for up to two days in the fridge in a sealed container. Reheat it with a splash of extra milk in a pan over low heat, stirring regularly so it doesn't burn. Freezing is technically possible, but the texture becomes watery after thawing, so it's not ideal for this recipe.

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Related categories

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Chef's knife

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