Dutch
Stamppot boerenkool
A hearty Dutch mash of floury potatoes and curly kale, served with smoky rookworst and a small well of gravy. It is simple winter food with a soft, buttery texture and the deep savoury flavour of the sausage.
Watch it madeJack Cook · 1:02
Ingredients
- Floury potatoes, peeled and cut into chunks600g
- Curly kale, finely chopped300g
- Rookworst1 sausage, about 250g
- Whole milk100ml
- Unsalted butter25g
- Salt1 tsp, plus more to taste
- Freshly ground black pepperto taste
- Freshly grated nutmeg1 pinch
- Dutch-style beef gravy or jus100ml
- Mustard, for serving2 tsp
Method
- Put the potatoes in a large pan, add the salt, and cover with cold water by about 2 cm.
- Pile the chopped kale on top of the potatoes without stirring it in.
- Bring to a boil, then reduce to a steady simmer, cover partly, and cook for 20 to 25 minutes until the potatoes are tender and the kale is soft.
- Warm the rookworst according to the packet instructions, usually by placing the sealed sausage in hot but not boiling water for 15 to 20 minutes.
- Warm the milk and butter together in a small pan until the butter has melted.
- Drain the potatoes and kale very well, then return them to the hot pan for 1 minute to steam dry.
- Mash the potatoes and kale together with the warm milk and butter until rustic and creamy, not completely smooth.
- Season with black pepper, a pinch of nutmeg, and extra salt if needed.
- Heat the gravy or jus until hot.
- Spoon the stamppot onto plates, make a small well in the center, pour in the gravy, and serve with sliced rookworst and mustard on the side.
Common questions
Can I substitute other greens for curly kale in stamppot boerenkool?
Yes. Savoy cabbage, spring greens, or a mix of kale and cabbage work well. Use the same amount by weight and cook until tender. The flavor will be milder, so add a little extra mustard or black pepper if needed.
How do I time the rookworst, potatoes, and kale so everything is ready together?
Start the potatoes and kale first, since they take 20 to 25 minutes. Warm the rookworst during the last 15 to 20 minutes in hot water. Heat the milk, butter, and gravy while the potatoes finish cooking.
What are the most common mistakes when making stamppot boerenkool?
The biggest mistakes are overcooking the potatoes, not draining them well, and adding cold milk or butter. Another common issue is stirring the kale into the water instead of piling it on top, which can make the texture watery.
Can I make stamppot boerenkool ahead of time and reheat it?
Yes. Store the mash and sausage separately in the fridge for up to 3 days. Reheat the stamppot gently with a splash of milk or water, stirring often. Warm the rookworst and gravy separately just before serving.
How should I serve stamppot boerenkool for the best flavor?
Serve it hot with a well in the center for the gravy or jus, and sliced rookworst on top or beside it. Mustard is traditional on the side. A little extra black pepper or nutmeg right before serving helps too.