Boerenkool stamppot is a traditional Dutch comfort dish of creamy mashed potatoes and tender kale, layered with crispy bacon, caramelized onions, and served alongside smoked sausage and rich gravy. This version adds herb cream cheese and balsamic vinegar for a modern twist on the classic.
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Peel the potatoes and boil them in water with salt until tender.
In the meantime slowly render down the bacon bits, set aside when crispy, pour out half the fat
Slice the onions in half rings and add to the same pan. Season with honey and balsamic vinegar. Let caramelize.
Boil the kale for 2-4 minutes.
Strain the potatoes and push them through a potato ricer or a fine sieve. Mix with the creamcheese, mustard, milk, salt, pepper, half the bacon bits and kale.
Serve with a big smoked sausage, more bacon bits and some gravy.
Add the remaining bacon fat and a knob of butter to a pan and stir in 1-2 tbsp flour.
Bake a bit while stirring. Slowly stir in some beef stock until the desired consistency.
Season with salt, pepper, some mustard and optional some kecap manis or balsamic vinegar.
Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a pot with a splash of milk, stirring frequently. Freeze the stamppot base (without sausage) for up to 2 months; thaw overnight and reheat before serving.
potato ricer or fine sieve · large pot for boiling potatoes · skillet for bacon and onions
Yes, frozen kale works well. Thaw it first and squeeze out excess moisture, then boil for 2-4 minutes as directed.
Boil them until they pierce easily with a fork. They should break apart when pushed through the ricer or sieve.
They season the caramelized onions, adding sweet and tangy depth that balances the creamy potato base.
Yes, prepare the gravy up to 1 day ahead and reheat gently before serving, thinning with extra stock if needed.
Use plain cream cheese or sour cream and add fresh herbs (parsley or chives) or a pinch of dried herbs to taste.
