Boerenkool Stamppot is a traditional Dutch one-pot mash combining creamy potatoes, tender kale, smoky sausage, and crispy bacon-onion garnish—a nostalgic comfort dish that layers flavors and textures for deep, warming satisfaction.
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Peel and quarter the potatoes for a creamy, smooth mash.
Wash and chop the kale. Slightly smaller pieces cook more evenly and integrate better into the mash.
Add the potatoes to a large pot and cover with water until it’s about 2cm (1 inch) above the potatoes.
Place the kale on top of the potatoes, without stirring. This layering allows the kale to steam and soften while the potatoes cook.
Season with salt and pepper.
Cover the pot and bring to a boil over medium-high heat. Once boiling, lower the heat slightly and simmer for 10 minutes.
If you're using strips of bacon, cut it into small pieces. If you're using slab bacon, cut it into small cubes.
Peel, and slice your onion into small strips
Meanwhile, in a dry, non-stick pan, add the diced bacon and cook over medium heat. Render out the fat to create a flavorful base for the onions.
Once the bacon is crisp to your liking, remove it from the pan with a slotted spoon, or a pair of tongs, leaving the fat in the pan. Set the bacon aside.
In the same pan, add the sliced onion and cook in the bacon fat until soft and golden, about 5 minutes. Add the cooked bacon back into the pan, stir, and cover. Set aside.
After 10 minutes of simmering the kale and potatoes, add the smoked sausage on top of the kale. Cover again and continue cooking for another 10 minutes. This steams the sausage, adding a smoky layer of flavor throughout.
Remove the sausage from the pot and set aside to keep warm.
Drain the water from the pot into a bowl or measuring cup; you might want some of this flavorful cooking liquid for mashing.
Add the butter, nutmeg, and a the white vinegar to the hot potatoes and kale. The vinegar balances the richness, and nutmeg adds warmth and depth.
Using a potato masher, mash everything together to your preferred consistency. If the mash is too dry, add more butter or a splash of the reserved cooking water.
Fold in the cooked onion, bacon, and any remaining bacon fat for added flavor and a touch of richness.
Taste the mix, and add salt and/or pepper to taste.
Serve the Boerenkool hot, scooping it onto plates or into bowls.
Place the warm smoked sausage on top (slice if you prefer smaller servings per portion).
Store leftover mash in an airtight container in the refrigerator for up to 3 days; reheat gently in a pot with a splash of water or butter, stirring occasionally.
Yes. Prepare and mash the potatoes and kale, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pot with a splash of water or butter, stirring occasionally. Prepare the bacon, onion, and sausage fresh or rewarm separately before serving.
Yukon Gold potatoes are ideal because they're naturally creamy and mash to a smooth consistency. Russet potatoes work but may require less liquid; avoid waxy potatoes like red potatoes as they won't mash as smoothly.
Layering allows the kale to steam gently while the potatoes cook below, ensuring even doneness and better texture integration into the final mash. It also prevents the kale from becoming overcooked or mushy.
Yes. Kielbasa, bratwurst, or any smoked sausage works. For vegetarian versions, omit the sausage and increase bacon or add sautéed mushrooms for umami depth.
The white vinegar balances the richness of the butter, bacon fat, and sausage, brightening the flavor profile and cutting through heaviness without adding sourness.
