Kale stamppot (boerenkool stamppot)
Ingredients
Method
- Put the potatoes in a large pot, barely cover with salted water and place the shredded kale on top. Cover and cook 20 to 25 minutes, until the potatoes are tender.
- Meanwhile, heat the smoked sausage for 20 minutes in barely simmering water, without boiling.
- Fry the bacon in a dry pan until crisp.
- Drain the potatoes and kale. Add the butter and warm milk, then mash with a potato masher, keeping a rustic texture.
- Stir in the bacon, nutmeg, salt and pepper. Heat the gravy.
- Serve in a mound on each plate, make a small well in the center and fill it with gravy. Add the sliced sausage, mustard and pickles.
Notes
Potatoes mashed with a fork, tender green kale, a smoked sausage and a little pool of glossy gravy in the middle of the plate: stamppot is the dish that keeps the Netherlands warm all winter. These Dutch mashed potatoes are made in one pot and feed the whole family. Here is our traditional stamppot recipe with kale, with the right potatoes, the right spices, the gravy and the other versions of the dish.
Stamppot, the Dutch national winter dish
Stamppot means “mash pot”. The idea is simple: potatoes are cooked with one or more vegetables, then everything is mashed together. For many Dutch people it is the Dutch national winter dish, the one eaten at home after a day of skating on frozen canals, or when it gets dark at five o’clock. It is cheap, quick and very filling.
A Dutch culinary specialty
Stamppot is a true Dutch culinary specialty, found in every family and on café menus in winter. Every household has its favorite version. Together with erwtensoep, the split pea soup, it forms the duo of Dutch winter meals. And for snack time, don’t miss bitterballen.
Boerenkool stamppot with kale
The most famous version is boerenkool stamppot, made with kale. Boerenkool means “farmer’s cabbage”: this curly dark green cabbage withstands frost, and the Dutch even say it tastes better after the first frost, because the cold makes it sweeter. Strip the leaves, remove the thick ribs and shred it very finely. In the Netherlands it is sold ready-cut in bags. Fresh or frozen kale works perfectly.
A comforting kale and potato recipe
This is the simplest kale and potato recipe there is. Kale brings fiber, vitamin C and vitamin K, plus a slight bitterness that balances the sweetness of the potatoes. You can lighten it by using less butter and replacing the sausage with roast chicken, but the traditional version remains the most satisfying.
How to make stamppot
Here is how to make stamppot in four steps. Put the potatoes in a large pot with a little salted water and lay the kale on top: it steams while the potatoes boil. Then drain, add butter and warm milk, and mash everything with a potato masher. Season, add the bacon, and serve with the sausage and gravy. The whole thing takes less than an hour.
The best potatoes for stamppot
What are the best potatoes for stamppot? You need floury varieties that mash easily and soak up butter and milk. In the Netherlands they use kruimig potatoes such as Bintje. Elsewhere, choose Russet, Maris Piper or King Edward. Avoid waxy potatoes, which turn gluey when mashed. And never use a blender: stamppot should keep small chunks.
A traditional Dutch mash recipe
Stamppot is not a smooth purée. This traditional Dutch mash recipe gives a rustic mash where you can see the vegetables. The milk must be warm so it doesn’t cool the potatoes, and it goes in little by little. The butter goes in first, onto the well-drained potatoes. If you like Nordic potato dishes, also try Norwegian lefse.
Spices for stamppot
The spices for stamppot are simple. Grated nutmeg is the great partner of potatoes in the Netherlands: a pinch is enough to flavor the whole dish. Freshly ground black pepper goes in generously. Mustard, served on the side, adds a kick. Some add a splash of vinegar or fried onions to lift the kale. To go further, see our spice guide.
Smoked sausage for stamppot
The smoked sausage for stamppot is rookworst, a large horseshoe-shaped smoked pork sausage. Heat it gently in barely simmering water, without boiling so it doesn’t burst, then cut it into chunks or slices. A Polish kielbasa or any good smoked sausage is a fine substitute. Stamppot is also served with meatballs, a pork chop or crispy bacon.
Gravy for stamppot
Gravy for stamppot is essential. The Dutch shape a mound of mash on the plate and make a little well in the center with the back of a spoon: this is the kuiltje jus, the “little gravy hollow”. It is filled with hot gravy, often the pan juices from roast meat or a brown stock. Every bite goes through the gravy. It is a gesture every Dutch child knows.
Hutspot, the recipe with carrots and onions
A hutspot recipe is the other great classic. Potatoes are mashed with carrots and onions and served with braised beef. Tradition links it to the siege of Leiden: on October 3, 1574, when the Spanish fled the city, the starving residents are said to have found a pot of vegetable stew in their camp. Even today, the people of Leiden eat hutspot every October 3.
Stamppot rauwe andijvie with raw endive
Stamppot rauwe andijvie is the fresh version of the dish. Finely shredded raw endive is mixed into the hot mash at the last moment: the leaves warm up without cooking and stay crunchy. Bacon and a dash of vinegar are often added. It is the stamppot eaten as winter comes to an end. There are also versions with sauerkraut (zuurkool), spinach or green beans: the principle stays the same, potatoes mashed with a seasonal vegetable.
Storing and reheating stamppot
Stamppot keeps 2 days in the fridge in a closed container. To reheat, fry it in a pan with a knob of butter, turning it: it browns a little and gets even better. You can also freeze it in portions, without the sausage, for 2 months.
Frequently asked questions about stamppot
Can you use frozen kale?
Yes. Frozen kale is already shredded and makes a very good stamppot. Add it straight onto the potatoes, without thawing.
Is there a vegetarian stamppot?
Yes. Replace the sausage with a vegetarian sausage, the bacon with fried onions, and the gravy with a mushroom sauce.
What is the difference between stamppot and mashed potatoes?
Stamppot always contains vegetables mashed with the potatoes, and it keeps a rustic texture. Classic mashed potatoes are smooth and contain only potatoes.
