stampf

Stampf is a German regional term for mashed potatoes, used in Austria, Germany, and parts of Switzerland. In everyday speech it denotes the dish produced by mashing boiled potatoes into a puree. The word stems from stampfen, to stamp or pound, reflecting the pounding action used in traditional preparation.

Preparation typically begins with peeled potatoes boiled until tender. They are then mashed with a potato masher or through a ricer. Warm milk or cream and butter are folded in to create a creamy texture, with salt and pepper added to taste. Some cooks favor a smooth, uniform mash, while others prefer a looser, rustic texture with small lumps. Optional additions include nutmeg, garlic, chives, or parsley. Regions vary in style; in Austria and southern Germany, Stampfkartoffeln are a common side dish for roasted meats, schnitzel, or ragouts, and may be served with gravy. In Swiss German cooking, stampf is similarly used as a hearty accompaniment to sausages or roasts.

In modern cookbooks, Kartoffelstampf or Stampf can be used interchangeably with Kartoffelpüree or Kartoffelbrei, though the latter terms are more widely used in standard German. Stampf is also a surname of German origin, found in German-speaking countries and among descendants of emigrants.