Dutch Stamppot with Kale and Blue Cheese
Why this recipe works
- Creamy but rustic: Floury potatoes mash smoothly while the kale keeps the texture hearty and recognisably stamppot-style.
- Tangy savoury finish: Blue cheese melts into the hot mash in pockets, adding depth without needing a complicated sauce.
- Straightforward method: The potatoes and kale cook in the same pot, keeping the process simple and the washing-up minimal.
Get the most out of this recipe
Authenticity notes
- Dutch comfort-food style: Stamppot is typically a rustic mash rather than a purée, with vegetables worked directly into the potatoes.
- Blue cheese variation: The blue cheese gives this version a sharper, more savoury finish than a plain butter-and-milk mash.
Texture tips
- For a creamier mash: Add the milk gradually and stop once the potatoes loosen to your preferred consistency.
- Avoid a watery finish: Drain the potatoes and kale well, then briefly return them to the warm pot so excess steam can escape.
- Keep it rustic: Mash until mostly smooth, but leave some texture from the kale and potatoes for a more traditional feel.
Ingredient notes
- Choose floury potatoes: Floury potatoes give the mash a softer, lighter texture and absorb the butter and milk well.
- Remove tough kale stems: Stripping out the thick stems helps the kale soften properly and prevents fibrous pieces in the mash.
- Use a blue cheese you like: A stronger cheese gives a sharper finish, while a creamier, milder blue keeps the dish more mellow.
Make-ahead tips
- Reheat gently: Warm in a saucepan over a low heat with a splash of milk, stirring often until piping hot.
- Freeze in portions: Cool quickly, freeze in individual portions, then defrost overnight in the fridge before reheating.
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 1 tsp of the fine sea salt. Bring to the boil, then simmer for 10 minutes.
- Add the curly kale to the pot, pushing it down so it sits in the water. Continue to simmer for 10 to 12 minutes, until the potatoes are very tender and the kale is soft. Drain well in a colander and let the steam escape for 2 minutes.
- Return the potatoes and kale to the pot over a low heat for 30 seconds to drive off excess moisture, shaking the pan gently. Add the butter and mash until mostly smooth but still rustic. Pour in most of the whole milk and mash again until creamy, adding the remaining milk as needed.
- Take the pot off the heat and fold through the blue cheese so it melts into pockets. Stir in the mustard, black pepper, and the remaining 0.5 tsp fine sea salt, then taste and adjust with a little more pepper if you like. Serve hot.
Recipe notes
Tips
- For a lighter mash, warm the whole milk before adding it so the stamppot stays hot and loosens more easily.
- If serving to anyone who should avoid undercooked foods, make sure the potatoes are fully tender and the mash is piping hot throughout before serving.
Substitutions
- Replace blue cheese with goat cheese for a milder, creamy finish.
- Replace mustard with dijon-mustard for a sharper, smoother heat.
Storage
- Refrigerate up to 3 days
- Cool quickly, then refrigerate in a sealed container for up to 3 days. Reheat in a saucepan over a low heat with a splash of whole milk, stirring often, until piping hot; or microwave in short bursts, stirring between each. Freeze in portions for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 3 servings
- Total time: 45min (20min active)
- Difficulty: Easy
- Cuisine: Dutch
-
Allergens:
Milk Mustard
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