Hearty Dutch Stamppot with Kale and Smoked Sausage Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Dutch
Ingredients
Scale
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
- 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.
- 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.
- 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.
- Mash Potatoes: Mash the drained potatoes together with 4 tablespoons of butter, warmed milk, nutmeg, salt, and pepper until smooth and creamy.
- Combine Kale and Potatoes: Stir the tender kale mixture into the mashed potatoes, mixing thoroughly to incorporate all flavors.
- 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.
- 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
