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Dutch Stamppot Boerenkool (Rustic Mashed Potatoes and Kale with Smoked Sausage and Gravy)
The national comfort staple of the Netherlands: fluffy starchy potatoes boiled together in one pot with shredded curly kale, coarsely mashed with butter, milk, and nutmeg, crowned with juicy smoked Rookworst and an authentic crater of savory butter gravy.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
servings
4
- Fluffy starchy potatoes, peeled and cut into chunks1000 g
- Fresh curly kale, stems removed, finely shredded400 g
- Dutch smoked Rookworst sausage300 g
- Unsalted butter60 g
- Warm milk150 ml
- Freshly grated nutmegĀ½ tsp
- Fine sea salt1 tsp
Preparation Steps
1
Place potatoes in large pot with salted water; layer shredded kale on top and nestle whole sausage above the greens.
5 min timer
2
Cover and boil over medium heat for 20 minutes until potatoes are thoroughly fork tender.
20 min timer
3
Lift out sausage onto a plate; drain cooking water from pot, reserving one cup.
2 min timer
4
Mash potatoes and kale together with butter, warm milk, nutmeg, and salt into creamy rustic mash; serve with sliced sausage.
4 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
480
Protein
20g
Carbohydrates
52g
Fat
22g
Allergens
Milk
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
