Boerenkool Stamppot

Name: Boerenkool Stamppot (Dutch Kale & Potato Mash)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Dutch
Ingredients: 2 lbs potatoes, peeled and cubed; 1 lb fresh curly kale (boerenkool), washed and chopped; 1 lb Dutch smoked sausage (rookworst); 4 tablespoons butter; 1/2 cup warm milk; Salt and pepper to taste; Gravy or jus, for serving

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Boerenkool stamppot is a traditional Dutch comfort dish of mashed potatoes and curly kale topped with smoked sausage and gravy, prepared in one pot and ready in under 30 minutes.

🌍Dutch 🏷️Boerenkool 🏷️Stamppot 🏷️Netherlands 🏷️Kale 🏷️Mashed potatoes

Total

40 min

Servings

4

Recipe Source

View original recipe

From Ethnic Foods R Us

Ingredients

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7 Ingredients

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Instructions

1
Peel and cube the potatoes, then place them in a large pot.
2
Add the chopped kale on top of the potatoes and cover with water.
3
Bring to a boil and cook until the potatoes are tender, about 20-25 minutes.
4
Meanwhile, heat the smoked sausage (rookworst) according to package directions, either by simmering in water or heating in a pan.
5
Drain the potatoes and kale, then mash them together with butter and warm milk until smooth.
6
Season with salt and pepper to taste.
7
Serve the stamppot topped with sliced rookworst and gravy.

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Tips & Notes

Pro tips

Cook potatoes and kale together in the same pot to save time and let them finish at the same doneness level, about 20–25 minutes.
Warm the milk before mashing to help achieve a smooth, creamy texture without cooling the potatoes.
Don't over-mash; some texture in the kale is preferable to a completely uniform purée.
Heat the rookworst separately to prevent it from breaking apart in the mash; slice it just before serving.

Substitutions

Fresh curly kale → collard greens or savoy cabbage (milder flavor, same texture)
Dutch smoked sausage (rookworst) → Polish kielbasa or German bratwurst (comparable smokiness)
Butter + milk → plant-based butter and oat or almond milk (for vegan version)
Gravy → beef or vegetable stock with cornstarch slurry (lighter alternative)

Storage & make-ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat on the stovetop over medium heat with a splash of milk, stirring occasionally, and top with freshly heated sausage.

Common Questions

Can I make stamppot ahead of time?

Yes, prepare the potato-kale mash up to 2 days ahead and refrigerate. Reheat gently with a splash of milk, then top with freshly heated rookworst and gravy before serving.

What type of sausage works best for stamppot?

Dutch smoked sausage (rookworst) is traditional, but any smoked pork sausage works. Avoid fresh sausage, which lacks the smoky depth that defines the dish.

How do I know when potatoes and kale are done?

Cook for 20–25 minutes until potatoes are fork-tender and kale is very soft. Both should break apart easily when mashed together.

Can I use frozen kale instead of fresh?

Yes, but thaw it first and squeeze out excess moisture to avoid a watery mash. Add it to the pot with the potatoes as directed.

Is stamppot vegan-friendly?

The traditional version is not vegan due to butter, milk, and sausage. Substitute plant-based butter and milk, omit the sausage, or use a plant-based smoked sausage alternative.