Dutch Kale Stamppot with Smoked Sausage Recipe
Cooking the kale directly on top of the simmering potatoes means both finish at the same time in one pot, and mashing them together with butter and a little milk creates the classic speckled, slightly rustic texture stamppot is known for, no separate steaming step needed.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 6
Ingredients
- 2 lb russet potatoes, peeled and cubed
- 1 lb curly kale, stemmed and roughly chopped
- 1 lb smoked sausage (rookworst or kielbasa)
- 4 tbsp unsalted butter
- 1/2 cup whole milk, warmed
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 1/2 tsp black pepper
- 4 slices bacon, diced (optional)
Nutrition per serving
- Calories
- 490
- Protein
- 19g
- Carbs
- 37g
- Fat
- 32g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Place the cubed potatoes in a large pot, cover with cold water by about 1 inch, and add the salt. Bring to a boil over high heat.
- 2Once boiling, reduce to a steady simmer and cook the potatoes uncovered for 10 minutes.
- 3Pile the chopped kale on top of the potatoes (don't stir it in yet), cover the pot, and simmer for another 15-20 minutes, until the potatoes are completely fork-tender and the kale has wilted down.
- 4Meanwhile, warm the smoked sausage through in a separate small pot of gently simmering water, or in a skillet with a splash of water, for about 15 minutes.
- 5If using bacon, cook the diced bacon in a dry skillet over medium heat until crisp, about 5 minutes, then transfer to a paper towel-lined plate.
- 6Drain the potatoes and kale very well in a colander and return them to the dry pot.
- 7Add the butter, warm milk, nutmeg, and pepper. Mash everything together with a potato masher until mostly smooth, with visible flecks of kale throughout. Taste and adjust salt.
- 8Slice the warmed sausage. Divide the stamppot among bowls, top with sausage slices and crispy bacon, and serve immediately.
Tips & variations
- Swap the kale for curly endive (andijvie) for stamppot met andijvie, a tangier, slightly bitter variation that's just as traditional.
- Mustard is a classic Dutch condiment alongside stamppot; a spoonful of coarse or Dijon mustard stirred into each bowl cuts through the richness.
- For a vegetarian version, skip the sausage and bacon and stir a splash of extra milk plus a handful of grated aged Gouda into the mash instead.
Storage & reheating
Refrigerate leftover stamppot in an airtight container for up to 4 days. Reheat gently in a covered saucepan over low heat with a splash of milk to loosen it, stirring occasionally, or microwave in 1-minute bursts, stirring between each. It also freezes well for up to 2 months; thaw overnight in the fridge before reheating.
Tips from the Tulo kitchen
- Cutting the potatoes into roughly even, small cubes (about 1 inch) means they finish cooking at the same rate as the kale on top, so nothing turns to mush waiting on the rest.
- A potato ricer instead of a masher gives an even smoother base if you prefer less texture, just mash in the kale by hand afterward so it doesn't turn to puree.
FAQ
What is stamppot?
Stamppot is a traditional Dutch dish of mashed potatoes combined with a vegetable, most commonly kale, endive, or sauerkraut, and is almost always served with a smoked sausage like rookworst.
Can I use a different green instead of kale?
Yes. Curly endive, shredded cabbage, or sauerkraut are all classic Dutch swaps that follow the same method, just adjust simmering time since sauerkraut needs no additional cooking.
Is stamppot supposed to be smooth or chunky?
Traditionally chunky, with visible bits of kale throughout rather than a uniform puree; mash just until combined, not until perfectly smooth.
Can I make stamppot ahead of time?
Yes. It reheats well and some cooks find the flavor improves overnight; store it covered in the fridge and reheat with a splash of milk to restore its texture.