Boerenkool stamppot is a traditional Dutch winter dish combining creamy mashed potatoes, wilted kale, crispy bacon, and smoky sausage into one cozy, rustic meal that requires only basic ingredients and simple techniques.
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Boil the potatoes in salted water until tender. Drain and let them steam dry.
Warm the smoked sausage in hot water.
Fry the bacon bits until crispy, then add the kale and cook until wilted.
Combine the potatoes and kale mixture, then mash together. Add butter and milk until smooth and creamy. Season to your taste with pepper and salt. The bacon adds salt as well so make sure to taste before adding.
Serve with the smoked sausage and a side of coarse mustard.
Store leftover stamppot in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of milk, stirring often, or microwave in 1-minute intervals.
Use floury potatoes (starchy varieties) as they mash smoothly and absorb butter and milk without becoming gluey. Avoid waxy potatoes.
Yes, prepare the mash up to 1 day ahead and reheat gently on the stovetop with a splash of milk, stirring often to restore creaminess.
Substitute with other smoked sausages (kielbasa, andouille) or use extra bacon for a smokier, meatier version.
No—the recipe relies on bacon and smoked sausage for flavor. Omit both and boost umami with extra butter, nutritional yeast, or smoked paprika for a vegetarian version.
Cook until completely wilted and tender, roughly 3–5 minutes after adding to the bacon. It should have no bite and blend seamlessly into the mash.
