Dutch Stamppot with Kale and Smoked Sausage
Creamy Dutch mashed potatoes mixed with curly kale and served with smoked sausage, onion gravy, and mustard.
Equipment
- Large pot
- Potato masher
- Small saucepan
- Chef's knife
- Skillet
Ingredients
Potato and Kale Mash
- 2 lb russet or yellow potatoes, peeled and cubed
- 1 lb curly kale, stems removed and chopped
- 1/2 cup whole milk warmed
- 4 tbsp unsalted butter
- 1 tsp kosher salt
- 1/2 tsp black pepper
Sausage and Gravy
- 4 smoked sausages warmed
- 1 large yellow onion, thinly sliced
- 2 tbsp all-purpose flour
- 1 cup beef stock
- 1 tbsp whole-grain mustard for serving
Instructions
Cook the Mash:
- 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.
Make the Gravy:
- 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.
Serve:
- Spoon the kale stamppot onto plates and top with sliced smoked sausage.
- Pour over the onion gravy and serve with whole-grain mustard.
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.
Nutrition
Calories: 680kcalCarbohydrates: 71gProtein: 26gFat: 34gSaturated Fat: 16gCholesterol: 90mgSodium: 1450mgFiber: 10gSugar: 8g