Dutch Mashed Potatoes with Silverbeet and Sausage

Name: Dutch Mashed Potatoes with Silverbeet and Sausage
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Dutch
Ingredients: 1.5 lbs potatoes, peeled and quartered; 1 bunch silverbeet (swiss chard), chopped; 1 (13 oz) smoked sausage (rookworst or kookwurst); 4 tbsp butter, divided; 2 tbsp white vinegar, or to taste; salt, to taste; black pepper, to taste

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.

🌍Dutch 🏷️Mashed potatoes 🏷️Sausage 🏷️Comfort food 🏷️One-pot meal Silverbeet

🏷️

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youve.got.jadeonTikTok

Total

30 min

Servings

2

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok · by youve.got.jade

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youve.got.jadeonTikTok

Ingredients

1.5 lbs potatoes, peeled and quartered
1 bunch silverbeet (swiss chard), chopped
1 (13 oz) smoked sausage (rookworst or kookwurst)
4 tbsp butter, divided
2 tbsp white vinegar, or to taste
salt, to tasteoptional
black pepper, to tasteoptional

7 Ingredients

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Instructions

1
Peel and quarter the potatoes. Place them in a large pot and cover with water. Bring to a boil.
2
While the potatoes cook, chop the silverbeet (swiss chard).
3
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.
4
Scoop the clean silverbeet from the water and add it directly to the pot with the boiling potatoes.
5
Add the whole smoked sausage to the pot, submerging it with the potatoes and greens.
6
Cover the pot and cook for about 15 minutes, or until the potatoes are fork-tender.
7
Carefully remove the cooked sausage from the pot and set it aside on a plate.
8
Drain the potatoes and silverbeet in a colander, removing all the cooking water.
9
Return the drained potato and silverbeet mixture to the empty pot.
10
Add about 3 tablespoons of butter to the pot, along with salt and pepper to your taste.
11
Mash everything together with a potato masher until well combined and creamy.
12
To serve, scoop the mash onto a plate and use a spoon to shape it into a dome.
13
Slice the cooked sausage into rounds.
14
Arrange the sausage slices around the mashed potato dome.
15
Using a spoon, create a well in the center of the mash. Place the remaining pat of butter in the well.
16
Fill the well with white vinegar. Serve immediately.

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Tips & Notes

Pro tips

Cut potatoes into even quarters so they cook uniformly; smaller pieces cook faster and mash more smoothly.
Add butter while potatoes are still hot so it melts and incorporates fully for a creamy texture.
Taste and add vinegar gradually—it should brighten the dish without making it sour; white vinegar is milder than cider vinegar.
Slice the sausage into rounds or chunks after boiling so it distributes evenly throughout the mash.

Substitutions

Silverbeet → spinach, kale, or collard greens (adjust cooking time)
White vinegar → apple cider vinegar or lemon juice (more acidic; use slightly less)
Smoked sausage → bratwurst or kielbasa (slightly different flavor but similar texture)
Butter → extra-virgin olive oil or ghee (changes traditional flavor but maintains creaminess)

Storage & make-ahead

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.