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Home Stamppot van pastinaak en aardappel met gerookte makreel

Stamppot Wintry Fish Quick No-nonsense Dutch

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

x_ckl_recipe_markerStamppot van pastinaak en aardappel met gerookte makreel A silky-styled stamppot of parsnip and potato, finished with smoked mackerel and a dollop of horseradish cream. Hearty, quick and surprisingly refined. How to make stamppot of parsnip and potato with smoked mackerel? Main course Dutch 3 servings 15 min 35 min

Peel the potatoes and parsnips and cut them into even pieces of about 3 cm. Even size ensures everything cooks at the same rate and you won't end up with undercooked chunks in the mash.
Place the potatoes and parsnips in a large pot, cover with water and add a generous pinch of salt. Bring to a boil and cook for 18 to 20 minutes until tender. Pierce with a knife to check: there should be no resistance.
Drain the vegetables well and leave them in the pot for a minute without the lid. That extra minute evaporates excess moisture so your stamppot won't be 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 mash.
Mash the potatoes and parsnips with the potato masher into a coarse puree. Then add the warm milk and butter in portions and continue mashing until you have a silky but still slightly textured mass. Do not use a hand blender: that makes the puree 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 break 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 structure.
Taste the stamppot and season with salt, freshly ground pepper and, if desired, an extra squeeze of lemon.
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 starchy 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 met pittige tonijn foodies-broccolistamppot-met-pittige-tonijn Celeriac and potato stamppot with smoked sausage foodies-knolselderijstamppot-met-rookworst Sauerkraut with mashed potatoes foodies-zuurkool-met-aardappelpuree Stamppot Hutspot foodies-stamppot-hutspot

Recipe

Stamppot van pastinaak en aardappel met gerookte makreel

A silky-styled 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 servings

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 starchy 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 stamppot of parsnip and potato with smoked mackerel?

Peel the potatoes and parsnips and cut them into even pieces of about 3 cm. Even size ensures everything cooks at the same rate and you won't end up with undercooked chunks in the mash.
Place the potatoes and parsnips in a large pot, cover with water and add a generous pinch of salt. Bring to a boil and cook for 18 to 20 minutes until tender. Pierce with a knife to check: there should be no resistance.
Drain the vegetables well and leave them in the pot for a minute without the lid. That extra minute evaporates excess moisture so your stamppot won't be 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 mash.
Mash the potatoes and parsnips with the potato masher into a coarse puree. Then add the warm milk and butter in portions and continue mashing until you have a silky but still slightly textured mass. Do not use a hand blender: that makes the puree 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 break 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 structure.
Taste the stamppot and season with salt, freshly ground pepper and, if desired, an extra squeeze of lemon.
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 flavour disappears. Choose starchy potato varieties such as Bildtstar or Doré: they absorb moisture better and give a lighter mash than waxy types. Mash with short, strong strokes and rotate the pot a quarter turn between strokes for an even mass. 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 stir in toasted walnuts and a handful of arugula at the end. Store leftovers for up to two days in the fridge in a sealed container. Reheat with a splash of extra milk in a pan over low heat and stir regularly so it doesn't burn. Freezing is technically possible, but the texture becomes waterier after thawing, so it's not ideal for this recipe.

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