Boerenkool Stamppot is a traditional Dutch mashed potato and kale dish enriched with crispy bacon and served alongside smoked sausage, gravy, and mustard. It's a rustic, warming comfort meal that balances creamy potato with earthy kale and salty-smoky meat.
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Peel and chop the potatoes into evenly sized pieces.
Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until the potatoes are tender.
While the potatoes are cooking, prepare the other ingredients. Remove the tough stems from the kale and roughly chop the leaves. Wash thoroughly.
Chop the bacon into small pieces.
In a skillet over medium heat, cook the chopped bacon until crispy. Set aside, reserving the rendered fat if desired.
During the last 5 minutes of the potatoes' cooking time, add the chopped kale to the pot to wilt.
Drain the potatoes and kale well.
Return the potatoes and kale to the pot and mash them together until you reach your desired consistency.
Season the mash with salt and pepper to taste.
Stir the crispy bacon bits into the mash.
In a separate pot of simmering water, cook the smoked sausage according to package directions (typically about 10-15 minutes).
Remove the cooked sausage from the water and slice it into thick rounds.
To serve, plate a generous portion of the stamppot, arrange the sausage slices on top, and add gravy and a spoonful of whole grain mustard.
Store leftover Boerenkool Stamppot in an airtight container in the fridge for up to 3 days; reheat on the stovetop over low heat with a splash of milk, stirring frequently.
Rookworst (smoked Dutch sausage) is traditional, but kielbasa or any smoked pork sausage works well. Use a link about 14 oz for proper serving.
Yes. Mash the potatoes and kale, store in the fridge for up to 2 days, then reheat gently on the stovetop with a splash of milk, stirring often to avoid sticking.
Yes. Strip the curly leaves from the tough central stems. Discard stems or save for stock. This ensures a smooth, tender mash.
Pan-fry it whole over medium heat for 8–10 minutes, turning occasionally, until browned and heated through. Slice before serving if desired.
Yukon Gold works best for its creamy texture and buttery flavor. Russets are drier and may result in a less cohesive mash; waxy potatoes (like red potatoes) won't mash as smoothly.
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