Stamppot Boerenkool
Dutch mashed potatoes folded with cooked curly kale and served with smoked sausage and mustard. It is the classic cold-weather dinner of the Netherlands.
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Ingredients
- 2 lbs russet potatoes, peeled, cubed
- 1 lb curly kale, chopped
- 1 large yellow onion, finely diced
- 1 lb smoked sausage (for rookworst)
- 1 tsp kosher salt
- 2 tbsp unsalted butter, softened
- 1/2 cup whole milk, warmed
- 1/2 tsp ground black pepper
- 1/8 tsp ground nutmeg
- 2 tbsp Dijon mustard (for serving)
Instructions
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1
Strip the tough stems from 1 lb curly kale and chop the leaves. Peel and cube 2 lbs russet potatoes. Finely dice 1 large yellow onion.
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2
Put 2 lbs peeled, cubed russet potatoes, 1 lb curly kale, and 1 large yellow onion in a large pot. Add 1 tsp kosher salt and enough water to cover by an inch.
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3
Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes, until the potatoes begin to soften.
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4
Nestle 1 lb smoked sausage (for rookworst) on top of the vegetables. Cover and simmer for 15 to 20 minutes more.
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5
Check the thickest part of 1 lb smoked sausage (for rookworst) with an instant-read thermometer. It should read 160°F before you remove it.
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6
Remove 1 lb smoked sausage (for rookworst) and set it aside. Drain the potatoes, kale, and onion well in a colander.
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7
Warm 1/2 cup whole milk in a small pan. Return the drained vegetables to the pot and mash them with 2 tbsp unsalted butter, the warm whole milk, the remaining kosher salt, 1/2 tsp ground black pepper, and 1/8 tsp ground nutmeg. Mash until mostly smooth with a few lumps.
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8
Season to taste. Mound the stamppot on plates, slice 1 lb smoked sausage (for rookworst), and serve with 2 tbsp Dijon mustard (for serving).
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