Stamppot Boerenkool

About This Recipe

Stamppot is the quintessential Dutch winter dish, a hearty mash of potatoes mixed (gestampt) with vegetables. Boerenkool stamppot — kale stamppot — is the most traditional and beloved version, made with curly kale or savoy cabbage stirred through fluffy mashed potato with butter and cream. It is always served alongside rookworst, a gently smoked Dutch sausage, and finished with a ladle of hot gravy poured into a well pressed into the centre of the mound. Stamppot is deeply associated with Dutch winters, Sinterklaas and the concept of gezelligheid — warm, cosy togetherness — and has been a staple of Dutch tables since at least the 17th century.

Ingredients

Serves 4

• 1 kgfloury potatoes(peeled and quartered)
• 400 gcurly kale(stems removed, leaves shredded)
• 2rookworst or smoked pork sausages
• 80 mlwarm whole milk
• 60 gunsalted butter
• 4 rasherssmoked bacon(diced)
• pinchfreshly grated nutmeg
• salt and white pepper(to taste)
• ready-made beef gravyto serve

Instructions

1. 1

   Boil the potatoes

   Place the peeled potato pieces in a large pot and cover generously with cold salted water. Bring to the boil and cook for 20–25 minutes until completely tender when pierced with a knife.

2. 2

   Blanch the kale

   While the potatoes cook, blanch the shredded kale in boiling salted water for 5 minutes until wilted and tender. Drain well and squeeze out as much water as possible using your hands or a clean cloth — excess water will make the stamppot watery.

3. 3

   Cook the bacon

   Fry the diced bacon in a dry pan over medium heat until crispy and golden, about 5 minutes. Set aside.

4. 4

   Heat the rookworst

   Place the rookworst sausages in a pan of barely simmering water and heat gently for 10–12 minutes until warmed through. Do not boil vigorously or the skins may burst.

5. 5

   Mash and combine

   Drain the potatoes and return to the pot over low heat for 1 minute to steam dry. Mash well, then beat in the warm milk, butter, nutmeg, salt and white pepper until very smooth and creamy. Fold in the drained kale and bacon bits. Taste and adjust seasoning.

6. 6

   Serve

   Mound the stamppot onto plates. Make a well in the centre and pour in a generous ladle of hot beef gravy. Lay the rookworst alongside and serve immediately — this dish does not wait.

Variations

• •

  Zuurkoolstamppot uses sauerkraut instead of kale for a tangier, more pungent result.

• •

  Hutspot uses carrots and onions in place of kale for a sweeter, more golden stamppot.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Keeps in the fridge for 2 days. Reheat gently with a splash of milk to restore creaminess.

Frequently Asked Questions