Stamppot
A classic Dutch dish made from mashed potatoes with cabbage and sausages. Hearty, aromatic, and incredibly comforting — perfect for breakfast or dinner with family.
Ingredients
- 1500 g Potatoes
- 2 pcs Bay leaf
- 2 pcs Shallot
- 3 tbsp Butter
- 750 g Curly kale
- 2 pcs Smoked sausages
- 500 ml Milk
- to taste Nutmeg
- to taste Salt
- to taste Black ground pepper
Instructions
- Wash and peel the potatoes, then cut them into even pieces for uniform cooking.
- In a large pot, bring salted water to a boil, add the potatoes and bay leaves. Cook for 20 minutes until tender. Remove and discard the bay leaves, then drain the water.
- Thoroughly rinse the kale under cold running water to remove any sand and dirt. Cut away the tough stems and remove any darkened leaves. Using a sharp knife, slice the kale into thin strips.
- Peel the shallot and chop it finely.
- Melt 1 tablespoon of butter in a skillet, sauté the shallot for a few minutes. Add the sliced kale and 2 tablespoons of water, season with salt and pepper. Cook for about 10 minutes until the kale becomes tender.
- Warm the milk on the stove or in the microwave until hot (do not boil).
- Drain the potatoes thoroughly in a colander and pat dry with a kitchen towel. Mash the potatoes with a potato ricer or fork. Quickly add the warm milk and remaining butter. Season with nutmeg, salt, and black pepper to taste.
- Gently fold the cooked kale into the mashed potatoes.
- Transfer the stamppot to plates and garnish with slices of smoked sausage. Serve hot with mustard or gravy of your choice.