Hearty Dutch Stamppot with Kale and Smoked Sausage Recipe

Introduction

Stamppot is a traditional Dutch comfort dish combining creamy mashed potatoes with tender kale and smoky sausage. This hearty and flavorful meal is perfect for cozy evenings and easy to prepare with simple ingredients.

Ingredients

• 3 lbs potatoes, chopped into 1-inch cubes
• 2 bay leaves
• 2 Tbsp butter or oil
• 1 bunch kale (about 12 oz), cut into ½-inch strips
• 2 cloves garlic, finely chopped
• 2 shallots, chopped
• 4 Tbsp butter
• 1.5 cups milk, warmed
• Pinch of nutmeg
• Salt and pepper to taste
• 1 lb smoked pork sausage
• 4 Tbsp olive oil, for garnish

Instructions

1. Step 1: Add the potatoes to a large pot and cover with cold water. Add the bay leaves and generously salt the water. Bring to a boil and cook for about 20 minutes, or until the potatoes are soft. Drain the water and remove the bay leaves.
2. Step 2: While the potatoes cook, heat 2 tablespoons of butter or oil in a skillet over medium heat. Add the chopped shallots and garlic and cook for 1-2 minutes until fragrant. Add the kale and ¼ cup of water, then steam until the kale is tender. Add more water as needed to prevent drying out.
3. Step 3: Mash the drained potatoes with 4 tablespoons of butter, warmed milk, nutmeg, salt, and pepper until smooth and creamy. Stir in the cooked kale mixture.
4. Step 4: Cook the smoked pork sausage in the same skillet used for the kale, until browned and heated through.
5. Step 5: Serve a generous portion of stamppot topped with sliced sausage. Drizzle about 1 tablespoon of olive oil over each serving before enjoying.

Tips & Variations

• Use smoked or spicy sausage to add extra flavor and richness to the dish.
• Swap kale for other greens like spinach or sauerkraut for a different twist.
• Add a dollop of mustard or apple sauce on the side for traditional accompaniments.
• For a creamier stamppot, add a splash of cream or additional butter when mashing the potatoes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of milk to restore creaminess if needed. Cooked sausage can be reheated separately or with the stamppot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make stamppot ahead of time?

Yes, stamppot can be prepared in advance and stored in the refrigerator. Reheat gently before serving to maintain texture and flavor.

What can I use instead of smoked sausage?

You can substitute smoked sausage with kielbasa, bratwurst, or even vegetarian sausages depending on your preference.

Hearty Dutch Stamppot with Kale and Smoked Sausage Recipe

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5 from 105 reviews

Stamppot is a traditional Dutch comfort dish featuring creamy mashed potatoes blended with tender kale and aromatic shallots and garlic. This hearty meal is elevated with slices of smoky sausage and finished with a drizzle of olive oil, creating a perfect balance of savory flavors and textures. Ideal for cozy family dinners, Stamppot is a simple yet satisfying dish that brings warmth to the table.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Stovetop
• Method: Stovetop
• Cuisine: Dutch

Ingredients

Scale 1x2x3x

Potatoes and Seasoning

• 3 lbs potatoes, chopped into 1 inch cubes
• 2 bay leaves
• Salt, to taste
• Freshly ground black pepper, to taste
• Pinch of nutmeg

Kale Mixture

• 1 bunch kale (about 12 oz), cut into ½ inch strips
• 2 cloves garlic, finely chopped
• 2 shallots, chopped
• 2 Tbsp butter or oil
• ¼ cup water (for steaming)

Mashed Potatoes

• 4 Tbsp butter
• 1.5 cups milk, warmed

Sausage and Garnish

• 1 lb smoked pork sausage
• 4 Tbsp olive oil (for garnish, about 1 Tbsp per serving)

Instructions

1. Cook the Potatoes: Place the chopped potatoes into a large pot and cover with cold water. Add the bay leaves and generously salt the water. Bring to a boil and cook for about 20 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes, discard the bay leaves, and set aside.
2. Sauté Shallots and Garlic: While the potatoes cook, heat 2 tablespoons of butter or oil in a skillet over medium heat. Add the chopped shallots and garlic, cooking for 1-2 minutes until fragrant and softened.
3. Steam the Kale: Add the kale and ¼ cup of water to the skillet with the shallots and garlic. Cover and steam, stirring occasionally, until the kale is tender. Replenish water as needed to prevent burning and ensure even steaming.
4. Mash Potatoes: Mash the drained potatoes together with 4 tablespoons of butter, warmed milk, nutmeg, salt, and pepper until smooth and creamy.
5. Combine Kale and Potatoes: Stir the tender kale mixture into the mashed potatoes, mixing thoroughly to incorporate all flavors.
6. Cook Sausage: In the same skillet used for the kale (after removing the kale), sauté the smoked pork sausage over medium heat until fully cooked and browned, about 5-7 minutes, turning occasionally to brown evenly.
7. Serve: Spoon a generous portion of stamppot onto each plate. Top with sliced sausage and drizzle about 1 tablespoon of olive oil over each serving for added richness and flavor.

Notes

• You can substitute kale with other leafy greens such as spinach or cabbage if desired.
• For a creamier texture, you can adjust the amount of milk to your liking.
• Leftover stamppot can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
• Use a smoked sausage variety like rookworst or kielbasa for authentic flavor.

Keywords: Stamppot, Dutch recipe, mashed potatoes, kale, smoked sausage, comfort food, traditional Dutch dish