Why You’ll Love This Recipe

• A clever and delicious way to incorporate kale into your family’s diet.
• A hearty, all-in-one meal that is both satisfying and nutritious.
• Quick and easy to prepare, making it perfect for a weeknight dinner.
• Highly customizable with different vegetables and proteins.
• A classic European comfort food perfect for cold weather.

Equipment You’ll Need

• Large pot or Dutch oven
• Cutting board
• Chef’s knife
• Vegetable peeler
• Colander
• Potato masher
• Small saucepan (for milk)

Ingredients

• 2.5 lbs (about 1.2 kg) starchy potatoes (like Russet or Yukon Gold), peeled and cut into 1-inch chunks
• 1 large bunch of kale (about 1 lb or 450g), tough stems removed and leaves roughly chopped
• 1 lb (450g) smoked sausage (like Dutch rookworst or Polish kielbasa)
• 1 cup (240ml) whole milk
• 4 tablespoons (57g) unsalted butter
• 1 large yellow onion, chopped (optional, but recommended)
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• Pinch of freshly grated nutmeg (optional)
• For serving: gravy or a good quality mustard

Instructions

1. Place the peeled and chunked potatoes in a large pot or Dutch oven. If using the optional onion, add it now. Add enough cold, salted water to cover the potatoes by about an inch.
2. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
3. While the potatoes are cooking, place the smoked sausage on top of the potatoes in the pot to heat through. Alternatively, you can cook it separately according to package directions.
4. During the last 5-7 minutes of cooking, pile the chopped kale on top of the potatoes. Do not stir it in. Cover the pot and allow the steam to wilt the kale until it’s tender and bright green.
5. While the vegetables cook, gently warm the milk and butter in a small saucepan over low heat. Do not let it boil. This step is key to creamy, not gummy, mashed potatoes.
6. Once the potatoes are fork-tender and the kale is wilted, carefully remove the sausage and set it aside. Drain the potato and kale mixture thoroughly in a colander, letting it steam dry for a minute to remove excess moisture.
7. Return the potato and kale mixture to the warm, empty pot. Using a potato masher, begin to mash the potatoes and kale together. Do not use a food processor or blender, as this will make the potatoes gummy.
8. Gradually pour in the warm milk and butter mixture while continuing to mash until you reach your desired consistency. The mixture should be rustic and textured, not perfectly smooth.
9. Season generously with salt, pepper, and the optional pinch of nutmeg. Stir to combine.
10. Slice the warm sausage into thick coins. Serve the stamppot in bowls, topped with the sliced sausage. Traditionally, a small well (‘kuiltje’) is made in the center of the mash to hold a spoonful of gravy.

Expert Cooking Tips

• For the fluffiest mash, use starchy potatoes like Russets. They break down easily and absorb the milk and butter beautifully.
• Always start potatoes in cold, salted water. This ensures they cook evenly from the outside in.
• Warming the milk and butter before adding them to the potatoes is crucial. Cold liquid will cool the potatoes and can result in a gluey texture.
• Don’t be shy with seasoning. Potatoes need a good amount of salt to bring out their flavor. Taste and adjust before serving.
• For extra flavor, you can sauté the optional onion in a bit of butter before adding it to boil with the potatoes.

Substitutions and Variations

Don’t have kale? Stamppot is incredibly versatile. You can make ‘Hutspot’ with carrots and onions, or ‘Zuurkoolstamppot’ with sauerkraut. Spinach or Swiss chard also work well. For a vegetarian or vegan version, use a plant-based smoked sausage and substitute the dairy milk and butter with oat milk and vegan butter for a similarly creamy result.

Common Mistakes to Avoid

The most common mistake is creating gummy potatoes. This happens from over-mashing or using an electric appliance like a food processor, which ruptures the starch cells. Use a hand masher for the best texture. Another pitfall is watery stamppot; ensure you drain the potatoes and kale very well and let them steam dry for a moment before mashing.

Serving Suggestions

Stamppot is a complete meal in a bowl. The classic Dutch way to serve it is with a ‘kuiltje jus’ (a well of gravy) in the middle and slices of smoked sausage on top. A dollop of coarse grain mustard on the side provides a tangy contrast to the rich sausage and creamy mash. For a lighter meal, it can be served as a side dish without the sausage.

Storage and Reheating Tips

Store leftover stamppot in an airtight container in the refrigerator for up to 3-4 days. To reheat, place it in a saucepan over medium-low heat with a splash of milk to restore its creamy texture, stirring occasionally until heated through. You can also reheat it in the microwave, stirring halfway through.

Frequently Asked Questions

Can I use frozen kale for Stamppot?

Yes, you can. Thaw the frozen kale and squeeze out as much excess water as possible before adding it. You can stir it into the potatoes during the last few minutes of boiling or add it directly to the pot before mashing.

What is ‘rookworst’ and where can I find it?

‘Rookworst’ is a Dutch smoked sausage. If you can’t find it at an international market, a high-quality Polish kielbasa or any other natural-casing smoked sausage is an excellent substitute.

Can I make this recipe ahead of time?

Yes, you can prepare it a day in advance and store it in the refrigerator. Reheat it on the stovetop with a bit of extra milk or butter to loosen it up and restore its creaminess before serving.

Conclusion

Stamppot is a testament to the beauty of simple, rustic cooking. It’s a dish that feels both nostalgic and nourishing, wrapping you in a warm hug with every bite. By cleverly combining creamy potatoes with nutrient-rich kale, this Dutch classic offers a delicious solution to the age-old dinner dilemma of making vegetables exciting. Whether you’re a seasoned cook or new to the kitchen, this recipe is a foolproof way to bring a taste of the Netherlands to your table and, just maybe, convince your little ones that kale is a new favorite.