Boerenkool stamppot is a traditional Dutch one-pot dish that melds mashed potatoes with tender kale, creating a hearty comfort meal ready in under 30 minutes. Its straightforward technique and warming flavors make it a beloved winter dinner across the Netherlands.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Peel and wash the potatoes, and cut them into equal cubes.
Put the potatoes, along with a layer of water and the kale, in a large pot and bring to a boil.
Let the vegetables cook for about 25 minutes until tender. You'll know the potatoes are done when you can easily prick them.
Drain and add the butter and milk.
Mash with a potato masher until you have the desired texture, and season the kale stew with some salt and pepper.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of milk.
The potatoes are ready when you can easily prick them with a fork after about 25 minutes of boiling.
Yes, you can prepare it a day ahead and reheat gently on the stovetop with a splash of milk to restore creaminess.
Traditional Dutch rookworst (smoked sausage) is most authentic, though any good-quality pork sausage works well.
Yes, curly kale is traditional, but you can use lacinato kale or collard greens cut into similar-sized strips.
Cooking them together allows the kale to soften and absorb potato starch, creating a unified, creamy texture when mashed.
