Stamppot boerenkool is a traditional Dutch mash of floury potatoes and kale, creamed with butter and milk, served with warm smoked sausage and mustard. The earthy kale and buttery mash create a simple, deeply satisfying comfort dish suited to cold-weather family dinners.
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 the potatoes and cut into even chunks. Put them in a large pot, cover with cold water, and add the fine sea salt.
Bring to the boil, then simmer for 10 minutes. Add the kale on top, cover, and cook for 10 to 12 minutes more until the potatoes are very tender and the kale is soft.
Nestle the smoked sausage on top of the kale, cover again, and warm for 6 to 8 minutes until hot throughout. Lift the sausage out to a plate and keep warm.
Drain the potatoes and kale well, then return them to the pot. Let them steam dry over a low heat for 1 minute, shaking the pot gently.
Add the butter and mash until smooth with flecks of kale. Pour in the whole milk gradually, mashing and stirring until creamy; season with black pepper and a little more fine sea salt if needed.
Slice the smoked sausage and serve alongside the mash. Spoon the mustard on the side for dipping or stirring through.
Store leftover mash in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop over medium-low heat with a splash of milk to restore creaminess.
Yes. Mash the potatoes and kale, cool, and refrigerate for up to 2 days. Reheat gently in a pot over medium-low heat with a splash of milk to restore creaminess. Warm the sausage separately just before serving.
Russet or other floury potatoes are essential—they break down into a smooth, creamy mash. Waxy potatoes will stay chunky and won't achieve the dish's characteristic texture.
The potatoes should be very tender and easily pierced with a fork after 20–22 minutes total cooking. The kale will be completely soft and dark.
Yes. Any fully cooked sausage (bratwurst, kielbasa) works well. For a vegetarian version, omit the sausage or serve with roasted mushrooms or crispy fried onions instead.
Use a potato masher or ricer and mash until smooth, then fold in the milk gradually while stirring. Avoid overmixing, which can make the potatoes gluey. The kale should remain visible as flecks.
