Stamppot Boerenkool (Dutch Kale and Potato Mash)
Why this recipe works
- Hearty and satisfying: Floury potatoes and kale create a substantial mash that feels warming without needing a long cooking time.
- Creamy mash: Butter and whole milk soften the texture, while the kale adds body and gentle bite.
- Smoky contrast: Warmed smoked sausage brings savoury depth, and mustard adds a sharp finish that cuts through the richness.
- Efficient cooking: The potatoes, kale, and sausage are cooked in the same pot, keeping the method simple and reducing washing up.
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Ingredient notes
- Use floury potatoes: Floury potatoes such as Russets break down easily and absorb butter and milk well, giving the mash a lighter, creamier finish.
- Cut evenly: Even potato chunks cook at the same rate, which makes the final mash smoother and prevents firm pieces from remaining.
- Choose fully cooked sausage: The smoked sausage is warmed through rather than cooked from raw, so use a fully cooked sausage and heat it until piping hot.
Texture tips
- Steam-dry before mashing: After draining, let the potatoes and kale sit briefly over a low heat so excess moisture evaporates before the butter and milk go in.
- Add milk gradually: Pour in the milk a little at a time and mash as you go, stopping when the texture is creamy but still holds its shape.
Authenticity notes
- Dutch home-style mash: Stamppot is a practical Dutch mash built around potatoes and vegetables, usually served as a simple, hearty main meal.
- Sausage and mustard: Smoked sausage and mustard are a classic serving combination for boerenkool stamppot, adding savoury richness and a sharp edge.
Make-ahead tips
- Store separately: If keeping leftovers, refrigerate the mash and sausage in separate sealed containers so the texture is easier to restore when reheating.
- Reheat gently: Warm the mash over a low heat with a splash of milk, stirring until piping hot, and heat the sausage separately until hot throughout.
Equipment you'll need
Ingredients
Instructions
- Peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water, and add the fine sea salt.
- Bring to the boil, then simmer for 10 minutes. Add the kale on top, cover, and cook for 10 to 12 minutes more until the potatoes are very tender and the kale is soft.
- Nestle the smoked sausage on top of the kale, cover again, and warm for 6 to 8 minutes until hot throughout. Lift the sausage out to a plate and keep warm.
- Drain the potatoes and kale well, then return them to the pot. Let them steam dry over a low heat for 1 minute, shaking the pot gently.
- Add the butter and mash until smooth with flecks of kale. Pour in the whole milk gradually, mashing and stirring until creamy; season with black pepper and a little more fine sea salt if needed.
- Slice the smoked sausage and serve alongside the mash. Spoon the mustard on the side for dipping or stirring through.
Recipe notes
Tips
- For the best texture, drain the potatoes and kale thoroughly and let them steam dry briefly before mashing.
- Warm the whole milk before adding if you want the mash to stay hotter for longer.
- If serving to anyone vulnerable to foodborne illness, make sure the smoked sausage is piping hot all the way through before serving.
Substitutions
- Replace whole milk with cooking cream for an even richer mash.
- Replace mustard with bavarian sweet mustard for a milder, sweeter finish.
Storage
- Refrigerate up to 2 days
- Cool quickly, then refrigerate the mash and sausage separately in sealed containers. Reheat the mash with a splash of whole milk in a saucepan over a low heat, stirring until piping hot; warm the sausage gently until hot throughout.
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Recipe overview
- Servings: 4 servings
- Total time: 50min (20min active)
- Difficulty: Easy
- Cuisine: Dutch
-
Allergens:
Milk Mustard
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