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Stamppot — Dutch Mashed Potatoes with Kale
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Source: https://recipheon.com/en/recipes/main-dishes/stamppot-dutch-mashed-potatoes-with-kale
About this recipe
Stamppot is a Dutch potato and kale mash served with hot, precooked rookworst sausage. The starchy potatoes and finely sliced leaves cook together, then are drained and combined with warm milk and butter. The mash should be thick, soft and chunky, with visible pieces of potato and kale, so use an ordinary potato masher instead of a blender. Choose fully cooked, ready-to-eat rookworst: it needs only gentle reheating, not cooking from raw. The sausage warms in a separate pot while the vegetables cook, so the whole dish takes about an hour to prepare.
Ingredients
Potatoes with Kale and Rookworst
1200 g raw starchy type C potatoes, weighed after peeling
600 g raw kale leaves, weighed after removing tough stems and thick ribs
500 g Dutch smoked pork rookworst sausage, already fully cooked and ready to eat, not raw, weighed without packaging
150 ml milk (3.2% fat)
40 g unsalted butter (82% fat)
4 g salt, all for the mash after draining the vegetables
¼ teaspoon ground black pepper, approximately 0.5 g
3 l water, 1.5 l each for cooking the vegetables and reheating the sausage; both portions discarded
Steps
Cut the peeled potatoes into even pieces about 3 cm across. Rinse and drain the trimmed kale leaves without tough stems or thick ribs, then cut them into strips about 1 cm wide. Have ready a large pot with a lid, holding about 6–7 l, an ordinary potato masher and a second pot for reheating the sausage.
Put the potatoes in the bottom of the large pot, pour in 1.5 l water and arrange the kale on top, pressing it down lightly. The water should surround the potatoes; the leaves can remain above the water because they will also soften in the steam. Cover, bring to a boil, then cook over low heat for 20–25 minutes from when the water boils, until the potatoes break apart easily when pressed with a fork and the kale is soft. Do not add salt to the water; if the vegetables need more time, continue cooking them covered until soft.
AI-generated While the vegetables cook, heat the remaining 1.5 l water in the second pot almost to a boil, then reduce the heat so the water does not boil. Add the already cooked rookworst: keep it in its inner pouch only if the manufacturer explicitly approves it for reheating in water; otherwise remove the packaging. Warm the sausage whole over very low heat for 15–20 minutes, until hot in the center, allowing any longer time recommended on the package; leave it in the hot water while you mash the vegetables. Toward the end of the vegetable cooking time, heat all the milk in a small saucepan over low heat for 2–3 minutes until warm and lightly steaming, but do not let it boil.
Drain the potatoes and kale thoroughly, discarding the cooking water. Return the vegetables to the same pot and heat without a lid over very low heat for 1–2 minutes, gently shaking the pot to evaporate the moisture. There should be no free liquid in the bottom, and the soft potatoes should have slightly crumbly edges; do not brown the vegetables.
AI-generated Remove the pot from the heat, add all the butter and mash the hot potatoes and kale with an ordinary potato masher. Gradually pour in all the warm milk, add the salt and pepper, and combine into a thick, soft mash with visible pieces of potato and leaves. The butter should melt completely and the milk should be absorbed without a watery ring around the mash. Do not use a blender or mixer: stamppot should stay coarsely mashed, not smooth and gluey.
AI-generated Lift the warmed sausage out of the water and remove its pouch if one was used for reheating. Discard the reheating water and cut the sausage into slices about 1.5 cm thick. Divide the stamppot into four main-course portions and top each with some hot rookworst. Serve immediately while the potato and kale mash is still hot and soft.
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