Stamppot Boerenkool
One of the Netherlands' oldest and most iconic winter comfort dishes: potatoes and shredded kale boiled together in the same pot, then mashed into a hearty, green-flecked mash with butter and milk. Traditionally served with sliced rookworst, a Dutch smoked sausage, alongside mustard.
Meat-optional
⚠ Contains: Dairy, Mustard. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1.2 kg starchy potatoes, peeled and chunked
- 500g kale (boerenkool), stemmed and shredded
- 1 onion, diced
- 1 bay leaf
- 1 rookworst (Dutch smoked sausage)
- 100ml warm milk
- 50g butter
- Salt and pepper, to taste
- A pinch of nutmeg
- Mustard, to serve
Steps
- Place the potatoes, kale, onion, and bay leaf in a large pot; add water to just cover and salt lightly.
- Bring to a boil, cover, and simmer 20-25 minutes until the potatoes are very tender.
- Meanwhile, gently poach or grill the rookworst per package directions until heated through, then slice.
- Drain the potato-kale mixture, reserving a little of the liquid, and remove the bay leaf.
- Mash together with the butter and warm milk until thick and well combined, adding reserved liquid if needed for consistency.
- Season with salt, pepper, and a pinch of nutmeg.
- Serve mounded with the sliced rookworst on top or alongside, with mustard.