Stamppot Boerenkool

🧂 Ingredients

• 900 g Potatoes(Starchy varieties like Maris Piper, King Edward, or Russets work best for mashing.)
• 450 g Fresh kale(Tender young kale is preferred. Remove tough stems before chopping.)
• 400 g Rookworst (smoked sausage)(A Dutch smoked pork sausage. Can substitute with other good quality smoked sausages.)
• 240 ml Milk(Whole milk is recommended for creaminess. Warm it slightly before adding.)
• 60 g Butter(Unsalted butter is ideal. Cut into cubes for easier incorporation.)
• 100 g Bacon(Optional, but adds a wonderful smoky depth. Diced pancetta or smoked streaky bacon works well.)
• to taste Salt(For boiling water and seasoning the mash.)
• to taste Black pepper(Freshly ground is best.)
• as needed Gravy(Store-bought or homemade, to serve.)

👨‍🍳 Instructions

1. 1

   Prepare the potatoes: Peel the potatoes, cut them into roughly equal-sized chunks (about 5cm), and place them in a large pot. Cover generously with cold water and add a good pinch of salt (about 1 tablespoon). Bring to a boil over high heat, then reduce to a simmer. Cook for about 10-12 minutes, until the potatoes are starting to soften but are not yet fully cooked.

   ⏱️ 15 minutes
2. 2

   Add the kale and rookworst: While the potatoes are boiling, wash the kale thoroughly and remove the tough inner stems. Roughly chop the kale leaves. Once the potatoes have had their initial boil, add the chopped kale directly on top of the potatoes in the same pot. Place the rookworst on top of the kale. Ensure there's enough water to cover everything. Bring back to a boil, then reduce heat, cover the pot, and simmer gently for 15-20 minutes, or until the potatoes are tender when pierced with a fork and the kale is wilted and cooked through. The rookworst should be heated through.

   ⏱️ 20 minutes
3. 3

   Cook the bacon (if using): While the stamppot is simmering, if you're using bacon, cook it in a separate frying pan over medium heat until crisp. Remove the bacon with a slotted spoon and set aside on a paper towel to drain. Reserve the rendered bacon fat.

   ⏱️ 10 minutes
4. 4

   Mash the potatoes and kale: Carefully remove the rookworst and kale from the pot using a slotted spoon or tongs and set aside. Drain the potatoes thoroughly, returning them to the hot, dry pot for a minute over low heat to evaporate any excess moisture. This helps create fluffier mash. Add the butter and warm milk to the pot with the potatoes. Mash the potatoes until mostly smooth, but leave some small lumps for texture. Stir in the cooked kale until evenly distributed. Season generously with salt and freshly ground black pepper to taste. If the mash seems too dry, add a little more warm milk.

   ⏱️ 5 minutes
5. 5

   Serve: Slice the rookworst into thick rounds. Serve the stamppot hot, placing a generous portion in each bowl. Top with the sliced rookworst. If you used bacon, sprinkle the crispy bacon bits over the top. Create a small well ('kuiltje') in the center of the stamppot and fill it with warm gravy. Serve immediately.

   ⏱️ 3 minutes

💡 Pro Tips

• ✓Don't over-mash the potatoes; a slightly rustic texture is traditional and more appealing.
• ✓Warming the milk and butter before adding them to the potatoes ensures a smoother, creamier mash.
• ✓The 'kuiltje' (little well) is a classic presentation, designed to hold the rich gravy.
• ✓Stamppot is excellent served with a dollop of strong Dutch mustard on the side.
• ✓For a richer flavor, you can use some of the rendered bacon fat (if using) or a knob of butter to sauté the kale briefly before mashing.

🔄 Variations

• Hutspot: Replace kale with a mixture of carrots and onions, cooked with the potatoes.
• Andijviestamppot: Use raw or lightly wilted endive instead of kale.
• Raverstamppot: Use grated raw parsnips instead of kale.
• Add a splash of nutmeg to the mash for an extra layer of flavor.

🥗 Nutrition

Per serving