Stamppot

Boerenkool Stamppot with Rookworst

A classic Dutch winter comfort dish: creamy mashed potatoes folded with tender curly kale, served with a smoked sausage and a rich gravy.

Prep

20 min

Cook

30 min

Total

50 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •1 kg (2 lb 3 oz) floury potatoes (e.g. Russet or Yukon Gold), peeled and cut into chunks
• •500 g (1 lb 2 oz) curly kale, stems removed, leaves roughly chopped
• •150 ml (⅔ cup) whole milk, or cream for extra richness
• •50 g (3½ tbsp) butter, cold, cubed, plus extra for serving
• •1 tsp freshly grated nutmeg
• •1 tsp salt, plus more to taste
• •black pepper, ½, freshly ground, or to taste
• •4 smoked sausages (rookworst), about 80 g (3 oz) each, already cooked, or use a smoked pork sausage
• •250 ml (1 cup) beef stock, for the gravy
• •20 g (1½ tbsp) butter, for the gravy
• •1 tbsp all-purpose flour, for the gravy

Steps

1. 1 Place the potato chunks in a large pot and cover with cold water. Add a pinch of salt, bring to a boil, and cook for 15–20 minutes until fork-tender. Drain well.
2. 2 In a separate large pot, bring a small amount of salted water (about 5 mm / ¼ inch deep) to a boil. Add the chopped kale, cover, and steam for 8–10 minutes until wilted and tender. Drain and set aside.
3. 3 While the potatoes and kale cook, heat the smoked sausages. Place them in a small pan with about 1 cm (½ inch) water, cover, and simmer gently for 10 minutes, turning once, until heated through to an internal temperature of 74°C (165°F) if using a thermometer. Keep warm.
4. 4 Make the gravy: in a small saucepan, melt the 20 g butter over medium heat. Whisk in the flour and cook, stirring, for 1 minute. Gradually pour in the beef stock, stirring constantly, until smooth. Bring to a simmer and cook for 2–3 minutes until thickened. Season with salt and pepper to taste. Keep warm.
5. 5 Mash the drained potatoes with a potato masher or ricer until smooth. Add the cooked kale and mix well, then fold in the 50 g butter and the milk. Season with nutmeg, salt, and pepper to taste. The mash should be creamy but firm enough to hold a well for the gravy.
6. 6 To serve, spoon a generous portion of stamppot onto each plate. Make a well in the center and pour a little hot gravy into it. Place a smoked sausage on top, add a knob of butter if desired, and serve immediately with extra gravy on the side.