Dutch Boerenkool Stamppot – Kale and Potato Mash
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Dutch boerenkool stamppot combines mashed potatoes with chopped kale and smoked sausage. This simple Dutch winter meal comes together in one pot, with plenty of flavor from the sausage and a spoonful of mustard.
For more Dutch recipes, see my Dutch Recipes, including the classic Carrot, Onion, Potato Hutspot.
Serve this stamppot with slices of smoked sausage and, for the traditional Dutch way, make a little well in the middle for the gravy. It makes a simple, filling meal that’s especially suited to colder months, with extra mustard on the side if you like.
More Dutch Stamppot Recipes
Boerenkool is one of several traditional Dutch stamppot dishes. Try Hutspot with carrots and onions, Zuurkool with sauerkraut, or Andijviestamppot with escarole. For something a little different, Spruitjes Stamppot combines mashed potatoes with Brussels sprouts.
How to Make Dutch Boerenkool Stamppot
Start by briefly cooking the chopped kale in water. Add the potatoes and place the smoked sausage on top, then cook everything together until the potatoes are tender. Drain, remove the sausage, and mash the potatoes and kale with milk, butter, and mustard before seasoning with salt, pepper, and nutmeg.
A large Dutch oven or other heavy-bottomed pot works well for making stamppot because there is enough room for all the ingredients.
The amount of milk can be adjusted slightly depending on how soft you like your mash. You can also use kielbasa in place of Dutch rookworst if you are making this outside the Netherlands and cannot find it. For another variation, serve the stamppot with crispy fried bacon pieces in addition to, or instead of, the smoked sausage.
Continue below for the full recipe with ingredients and step-by-step instructions.
Dutch Boerenkool Stamppot Recipe
Mashed potatoes and kale with smoked sausage, mustard, and butter make this classic Dutch boerenkool stamppot a simple one-pot meal.
Ingredients
- 5 cups chopped kale
- 2 lb starchy potatoes, peeled
- 1 smoked sausage, about 9 oz
- 2 ½ tbsp butter
- 1/3 cup milk, plus more if needed
- 1 tbsp mustard
- Salt, to taste
- Black pepper, to taste
- Pinch of ground nutmeg
Instructions
- Cook the chopped kale in a shallow layer of water for about 10 minutes.
- Meanwhile, peel the potatoes and place them in a large pot.
- Spread the cooked kale over the potatoes and place the smoked sausage on top.
- Cook for about 30 minutes, or until the potatoes are tender.
- Remove the sausage and drain the cooking water.
- Add the milk, butter, and mustard to the potatoes and kale. Mash until combined.
- Season with salt, pepper, and a pinch of nutmeg.
- Slice the smoked sausage and serve with the stamppot.
- For a traditional Dutch serving, make a well in the middle of the stamppot and add gravy.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Sausage separately if possible.
Reheat in the microwave or on the stovetop with a splash of milk to refresh the texture.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 382Total Fat: 10gSaturated Fat: 5gUnsaturated Fat: 5gCholesterol: 21mgSodium: 250mgCarbohydrates: 67gFiber: 11gSugar: 7gProtein: 13g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
