Stamppot Boerenkool

• Prep time: 20 mins

• Cook time: 25 mins

• Total time: 45 mins

• Servings: 4

• Country of origin: Netherlands

• Description: A comforting winter staple consisting of mashed potatoes combined with chopped kale, served alongside smoked sausage and gravy.

• Presentation: Served on a large plate with a ring of smoked sausage placed on top of a mound of mashed potatoes with a small well of gravy in the middle.

• Ingredients:

  • 2.5 lbs russet potatoes, peeled and cubed

  • 10 oz fresh kale, chopped

  • 1 Dutch smoked sausage (Rookworst)

  • 1/2 cup whole milk, warm

  • 3 tbsp unsalted butter

  • Salt and freshly ground black pepper to taste

  • Pinch of nutmeg

• Step-by-step directions:

  • Place peeled potatoes in a large pot and cover with salted water.

  • Layer chopped kale on top of the potatoes in the pot.

  • Bring water to a boil, reduce heat to medium, cover, and cook for 20-25 minutes until potatoes are fork-tender.

  • Warm the Rookworst according to package instructions (typically simmering in hot water).

  • Drain potatoes and kale thoroughly.

  • Add warm milk, butter, salt, pepper, and nutmeg to the pot.

  • Mash potatoes and kale together until smooth and well integrated.

  • Slice Rookworst and serve on top of the warm stamppot.

• Optional variations: Substitute kale with sauerkraut (Zuurkoolstamppot) or endive (Andijviestamppot).

• Cooking tips: Simmering kale on top of potatoes allows it to steam perfectly while potatoes boil.

• Nutrition facts:

  • Calories: 520 kcal

  • Fat: 24g

  • Carbohydrates: 58g

  • Protein: 20g