Stamppot Boerenkool (Dutch Mashed Potatoes with Kale and Smoked Sausage)
Why this recipe works
- Classic comfort: Floury potatoes, butter, milk, and kale create a soft, hearty mash with a distinctly savoury character.
- Efficient cooking: The kale steams over the potatoes, while the smoked sausage heats in the same pot for a practical one-pot workflow.
- Sharp finish: Dijon mustard cuts through the richness of the mash and smoked sausage, adding brightness to each serving.
Get the most out of this recipe
Texture tips
- For a creamier mash: Drain the potatoes and kale thoroughly, then let them steam-dry briefly in the hot pot before adding butter and milk.
- Mash while hot: Mash the potatoes as soon as they are drained; cold potatoes are harder to work smooth and can turn dense.
Ingredient notes
- Use floury potatoes: Russet or another floury potato gives stamppot its soft, absorbent texture; waxy potatoes make a firmer, less creamy mash.
- Check the sausage: Use fully cooked smoked sausage if heating it in the pot. If it is raw or only partially cooked, cook it separately until done.
Make-ahead tips
- Good for leftovers: Cool leftovers quickly and refrigerate in an airtight container for up to 3 days.
- Reheat gently: Warm the mash over low heat with a little milk, stirring often, and heat the sausage gently so it stays juicy.
- Freeze separately: For the best texture, freeze the mash and sausage separately, then defrost overnight in the fridge before reheating.
Serving ideas
- Serve with mustard: Dijon mustard gives a sharper finish, while whole-grain mustard adds a milder tang and coarser texture.
- Keep sides simple: Pickles or a crisp green salad work well alongside the rich mash and smoky sausage.
Equipment you'll need
Ingredients
Instructions
- Peel the potatoes and cut into even chunks. Put them in a large pot and cover with cold water; add the fine sea salt. Bring to the boil, then simmer for 10 minutes.
- Add the curly kale on top of the potatoes, cover with a lid, and cook until the potatoes are very tender and the kale is soft. The kale will steam and collapse into the pot as it cooks.
- Nestle the smoked sausage on top of the kale, cover again, and heat gently until the sausage is piping hot all the way through. Keep the heat low so the pot stays at a steady simmer rather than a hard boil.
- Lift out the sausage and set aside, loosely covered to keep warm. Drain the potatoes and kale well in a colander, then return them to the hot pot. Let them steam-dry for 1 minute, shaking the pot once or twice.
- Add the unsalted butter and mash until smooth with flecks of kale throughout. Pour in the whole milk a little at a time, mashing and stirring until creamy. Season with white pepper, then taste and add a pinch more salt if needed.
- Slice the smoked sausage and serve alongside the stamppot. Put the Dijon mustard on the table for spooning over each portion. Serve hot.
Recipe notes
Tips
- For the creamiest mash, drain the potatoes and kale thoroughly and let them steam-dry in the hot pot before adding the butter and milk.
- If your smoked sausage is not fully cooked, simmer it separately in gently bubbling water until cooked through, then proceed with slicing and serving.
Substitutions
- Replace whole milk with cooking cream for a richer, more luxurious mash.
- Replace Dijon mustard with whole-grain mustard for a milder heat and a coarser texture.
Storage
- Refrigerate up to 3 days
- Cool quickly, then refrigerate in an airtight container. Reheat the mash in a saucepan over low heat with a splash of whole milk, stirring often, until piping hot; reheat the smoked sausage gently to avoid splitting. Freeze the mash and sausage separately for best texture, then defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 55min (20min active)
- Difficulty: Easy
- Cuisine: Dutch
-
Allergens:
Milk
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