Dutch Boerenkool

Name: Dutch Boerenkool (Kale & Potato Mash)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Dutch
Ingredients: 2 small bunches of mature curly kale, shredded; 3 large russet potatoes; around 3 tbsp butter; around 1/3 cup of milk; salt and pepper

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Boerenkool is a rustic Dutch winter dish where shredded kale is steamed directly over potatoes, then mashed together with butter and milk into a hearty, creamy side. It's traditionally served alongside smoked sausage, mustard, and pickles for a complete comfort meal.

🌍Dutch 🥗Vegetarian 🥗Gluten-Free 🏷️Vegetarian-adaptable 🏷️Boerenkool Netherlands

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🏷️Kale

Total

30 min

Servings

Recipe Source

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Ingredients

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2 small bunches of mature curly kale, shredded
3 large russet potatoes
around 3 tbsp butter
around 1/3 cup of milk
salt and pepper

5 Ingredients

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Instructions

1
Peel and quarter the potatoes and place on the bottom of a large pot. Add cold water to just cover potatoes. Salt the water.
2
Add the shredded kale on top and cover with a lid. Bring to a boil, and boil/steam for about 20 minutes or until potatoes are cooked through.
3
Drain the water from the pot and put back on the stove (no heat) without a lid to let the steam evaporate for a couple minutes.
4
Use a coiled potato masher to mash the potatoes and kale together, adding milk and butter to reach a nice consistency, and adding seasoning to taste.
5
Serve with sides of pickles, mustard, and some nice smoked pork sausage (like kielbasa).

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Tips & Notes

Pro tips

Steam the kale directly on top of the potatoes (step 2) rather than adding it mid-cook—this ensures even cooking and better flavor integration in the final mash.
Let the drained pot sit briefly without heat to evaporate residual steam (step 3); this prevents a watery, soupy final dish.
Use a coiled potato masher for the best texture—it breaks down kale into fine threads while keeping the mash rustic, not gluey.
Add milk and butter gradually while mashing; you can always add more to reach your desired consistency, but you cannot remove it.

Substitutions

Russet potatoes → Yukon Gold (creamier result, shorter cooking time)
Curly kale → Lacinato kale (slightly milder, tender texture)
Whole milk → Half-and-half or heavy cream (richer mash)
Kielbasa → Bratwurst or any smoked sausage (flavor varies, cooking method stays the same)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of milk to restore creaminess.

Common Questions

Can I make boerenkool ahead of time?

Yes. Prepare up through step 4, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore creaminess.

What type of kale works best?

Mature curly kale is traditional and preferred; it holds up well to steaming and mashing without becoming mushy. Young tender kale will break down more quickly.

How do I know when the potatoes are done?

After 20 minutes of boiling/steaming, pierce the largest potato piece with a knife or fork—it should slide through with no resistance.

Can I use a different sausage?

Smoked kielbasa is traditional, but any hearty smoked pork sausage works. Vegetarian sausage is a suitable non-meat alternative.

What if my boerenkool is too watery?

Let it steam longer in step 3 to evaporate more moisture, or mash in less milk. If already mixed, gently warm it uncovered on the stovetop to reduce excess liquid.