Main Course

Boerenkool Stamppot

Name: Boerenkool Stamppot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: dutch
Ingredients: 1,000 g potato peeled and quartered; 500 g kale chopped, tough stems removed; 300 g smoked sausage; 100 ml milk warm; 30 g butter; 1 tsp salt; 0.5 tsp black pepper freshly ground

Boerenkool Stamppot is a hearty and traditional Dutch dish, perfect for a comforting meal. It features mashed potatoes and kale, often served with a smoked sausage. This recipe provides a simple and delicious version of the classic.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Easy
Per serving: 546 kcal

Gluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1,000 gpotato, peeled and quartered
500 gkale, chopped, tough stems removed
300 gsmoked sausage
100 mlmilk, warm
30 gbutter
1 tspsalt
0.5 tspblack pepper, freshly ground

Equipment

large pot · knife · potato masher

The method

Step by step

1
Place the potatoes in a large pot and cover with cold water. Add a pinch of salt.
2
Bring the water to a boil, then reduce heat and simmer for 10 minutes.
About 10 min
3
Add the kale on top of the simmering potatoes. Place the smoked sausage on top of the kale.
Cook’s note: Do not stir the kale and sausage into the potatoes yet.
4
Cover the pot and continue to simmer for another 15-20 minutes, or until the potatoes are very tender.
About 20 min
Cook’s note: Ensure the potatoes are fully cooked through for easy mashing.
5
Carefully remove the smoked sausage from the pot and set aside to keep warm.
6
Drain the potatoes and kale thoroughly, ensuring all excess water is removed.
7
Return the drained potatoes and kale to the hot pot. Add the warm milk and butter.
Cook’s note: Warm milk helps create a smoother mash.
8
Mash the potatoes and kale together until smooth and well combined. Season with salt and black pepper to taste.
About 5 min
Cook’s note: Adjust seasoning as needed.
9
Slice the smoked sausage into thick rounds.
10
Serve the Stamppot hot, topped with slices of smoked sausage.
Cook’s note: Traditionally, a well is made in the center of the stamppot for a pat of butter or gravy.

Per serving

Nutrition

25%Score

Calories: 545.7kcal
Protein: 20.4g
Carbs: 56.9g
Fat: 27.6g
Fibre: 10.2g
Sugar: 6.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Stamppot in an airtight container in the refrigerator.

Reheating

Reheat gently in a pot on the stovetop over low heat, adding a splash of milk if needed, or in the microwave until warmed through.