This nostalgic Dutch one-pot meal combines creamy mashed potatoes and silverbeet with smoked sausage, finished with butter and white vinegar for a tangy, comforting dish that's both simple and deeply satisfying.
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 quarter the potatoes. Place them in a large pot and cover with water. Bring to a boil.
While the potatoes cook, chop the silverbeet (swiss chard).
Wash the chopped silverbeet thoroughly in a sink full of water to remove any dirt or bugs. Let it sit for a moment for debris to fall to the bottom.
Scoop the clean silverbeet from the water and add it directly to the pot with the boiling potatoes.
Add the whole smoked sausage to the pot, submerging it with the potatoes and greens.
Cover the pot and cook for about 15 minutes, or until the potatoes are fork-tender.
Carefully remove the cooked sausage from the pot and set it aside on a plate.
Drain the potatoes and silverbeet in a colander, removing all the cooking water.
Return the drained potato and silverbeet mixture to the empty pot.
Add about 3 tablespoons of butter to the pot, along with salt and pepper to your taste.
Mash everything together with a potato masher until well combined and creamy.
To serve, scoop the mash onto a plate and use a spoon to shape it into a dome.
Slice the cooked sausage into rounds.
Arrange the sausage slices around the mashed potato dome.
Using a spoon, create a well in the center of the mash. Place the remaining pat of butter in the well.
Fill the well with white vinegar. Serve immediately.
Store in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of broth or butter to restore creaminess.
Spinach, kale, or collard greens work well; adjust cooking time as tender greens may wilt faster.
Traditional rookworst or kookwurst are authentic, but any good-quality smoked sausage will deliver the right flavor.
Start with 2 tbsp and taste; add more gradually until you reach a pleasant tangy finish without overpowering the dish.
Yes, prepare the components separately and reheat gently in a pot with a splash of broth or butter to restore creaminess.
They should be very tender and break apart easily when pierced with a fork, typically 15–20 minutes in boiling salted water.
