Stamppot is a comforting Dutch mash of potatoes and vegetables, commonly served with smoked sausage and gravy. Kale stamppot, or boerenkoolstamppot, is a classic cold-weather plate.
Cooking the kale with the potatoes keeps the method simple, while butter and milk make the mash creamy without hiding the earthy greens. A quick onion gravy brings the plate together.
Drain the potatoes and kale thoroughly before mashing. Excess water makes stamppot loose, while a short steam-dry gives it a fluffy texture.
Serving Suggestions
Serve with sliced smoked sausage, onion gravy, and a sharp spoonful of whole-grain mustard. Pickled onions or gherkins add a bright contrast.
Recipe Notes
The mash reheats well in a covered skillet with a splash of milk. Keep the sausage separate until serving so it does not dry out.
Dutch Stamppot with Kale and Smoked Sausage
Ingredients
Equipment
Method
- Place the potatoes in a large pot and cover with salted water. Bring to a boil and cook for 10 minutes.
- Add the chopped kale and continue cooking for 10 to 12 minutes, until the potatoes are tender and the kale is soft.
- Drain thoroughly and let the vegetables steam dry for 2 minutes. Mash with the warm milk, butter, salt, and pepper.
- Warm the sausages in a skillet or saucepan. Transfer them to a plate and keep warm.
- Cook the onion in the same pan until soft and golden. Sprinkle in the flour and cook for 1 minute.
- Whisk in the stock and simmer until thickened, about 3 minutes.
- Spoon the kale stamppot onto plates and top with sliced smoked sausage.
- Pour over the onion gravy and serve with whole-grain mustard.
Nutrition
Notes
- Drain the potatoes and kale well for fluffy mash.
- Use a smoked sausage with a firm texture so it slices neatly.
- Add mustard at the table for a sharp finish.
