Stamppot Boerenkool met Rookworst (Dutch Kale and Potato Mash)
Why this recipe works
- Hearty and satisfying: Potatoes, kale, butter and smoked sausage create a filling dinner with familiar savoury flavours.
- Creamy but rustic: Mashing the potatoes and kale with butter and milk gives the dish body without making it overly smooth.
- Classic cooking method: Cooking the kale with the potatoes keeps the process simple and lets the greens soften directly into the mash.
Get the most out of this recipe
Authenticity notes
- Dutch home-style cooking: Stamppot is typically a simple, hearty mash rather than a refined purée, so a slightly coarse texture is part of its character.
- Rookworst pairing: Smoked sausage is the recognisable topping for boerenkool stamppot, bringing savoury depth and a gentle smokiness.
- Mustard finish: Mustard may be stirred into the mash or served alongside, depending on how pronounced you want its sharpness to be.
Texture tips
- For a drier mash: After draining, return the potatoes and kale to the hot pot briefly so excess moisture can steam off before mashing.
- For a creamier finish: Add the milk gradually and mash between additions, stopping once the texture is soft but still sturdy enough to hold the sausage.
- Drain thoroughly: Kale holds water after boiling, so let it drain well with the potatoes before adding butter and milk.
Make-ahead tips
- Make the mash ahead: The potato and kale mash can be made in advance, cooled quickly and refrigerated in an airtight container.
- Reheat gently: Warm the mash over a low heat with a little milk, stirring until piping hot, then add the heated sausage just before serving.
- Freeze the mash: The mash can be frozen after cooking; for the best texture, warm the smoked sausage separately rather than freezing it sliced into the mash.
Equipment you'll need
Ingredients
Instructions
- Peel the potatoes and cut into even chunks. Strip the kale leaves from any tough stems and rinse well. Bring a large pot of water to the boil and season it with 1 tsp of the fine sea salt.
- Add the potatoes to the boiling water and cook for 10 minutes. Add the kale on top, cover, and cook for 8 to 10 minutes more, until the potatoes are tender and the kale is soft. The kale will collapse into the pot as it cooks.
- While the potatoes cook, warm the smoked pork sausage in a small pan of gently simmering water for 8 to 10 minutes, until hot throughout. Lift it out and rest for 2 minutes, then slice. This method assumes the sausage is fully cooked and only needs heating.
- Drain the potatoes and kale well in a colander, then return them to the hot pot. Add the butter and mash until it melts and the mixture is mostly smooth. Pour in the whole milk and mash again until creamy.
- Stir in the Dijon mustard, the remaining 1 tsp fine sea salt, and the black pepper. Taste and adjust with a little more pepper if you like. Spoon the mash into bowls and top with the sliced smoked pork sausage.
Recipe notes
Tips
- For a drier, more traditional texture, let the drained potatoes and kale steam in the hot pot for 1 minute before mashing, then add the milk gradually.
- If serving vulnerable groups, ensure the smoked pork sausage is heated until piping hot throughout before slicing and serving.
Substitutions
- Replace whole milk with lactose-free milk for a similar richness.
- Replace butter with plant-based butter if you want a dairy-free mash (the flavour will be slightly different).
- 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 with a splash of whole milk in a saucepan over a low heat, stirring until piping hot; warm the smoked pork sausage separately and add just before serving.
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Recipe overview
- Servings: 4 servings
- Total time: 45min (20min active)
- Difficulty: Easy
- Cuisine: Dutch
-
Allergens:
Milk Mustard
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