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3 Comments Growing up we had a lot of stamppot – as we tend to call it here – and at the time I was not too fond of boerenkool stamppot. As it turns out my mum didn’t make it the best way and I’ve since grown to love mashed potatoes with kale. Looking up some information on this typical Dutch dish I also found out that the Irish have something very similar but call it Colcannon.
Colcannon is basically the Irish cousin of Dutch boerenkool stamppot.
If you made boerenkool stamppot and swapped the sausage for green onions and extra butter, you’d have something very close to colcannon! Something I did not know! I found a colcannon recipe on Simply Recipes, in case you’re curious.
Why I Love Mashed Potatoes with Kale
Let’s say it is the national dish of the Netherlands as there is no country that loves its mash as much as we do! And for good reason as it is the perfect comfortfood for those cold days. We love serving boerenkoolstamppot on days when everyone has gone out ice skating. Nothing better to warm up again than a steaming bowl of potato mash.
Recipe Ingredients
Potatoes – Use floury (starchy) potatoes for the best mash. You can also swap part of the potatoes for celeriac if you want a lighter version.
Kale – Fresh curly kale works best. Make sure it’s cleaned and finely chopped.
Smoked sausage (rookworst) – A must-have for this dish, but feel free to use a leaner sausage if you prefer.
Bacon bits – For that extra savory flavor. You can replace them with diced ham for a lighter meal.
Butter and milk – These make your mash wonderfully creamy. For a dairy-free version, use plant-based butter and almond milk instead.
Optional – Serve with a spoonful of coarse mustard for that perfect finishing touch.
How To Make Boerenkool Stamppot (Kale Potato Mash)
Step 1 – Cook the potatoes
Peel the potatoes, cut them into cubes, and place them in a large pot of salted water. Bring to a boil and cook until tender. Drain and let them steam dry for a few minutes.
Step 2 – Heat the sausage
Meanwhile, warm the smoked sausage in a pan of hot (not boiling) water.
Step 3 – Cook the bacon and kale
In a large frying pan, add the bacon bits (no oil needed) and fry until crispy. Add the kale and sauté until it softens and becomes glossy.
Step 4 – Mash it all together
Combine the kale mixture with the potatoes in the pot. Mash together with a potato masher. Add butter and milk a little at a time until you reach your desired creaminess.
Step 5 – Serve
Serve the kale mash warm with slices of smoked sausage on top—and don’t forget that spoon of mustard on the side!
FAQ Kale Potato Mash
Yes! Leave out the bacon and use a plant-based sausage. Replace the butter and milk with vegan alternatives.
Absolutely. You can prepare the mash a day ahead and reheat it gently with a splash of milk before serving.
Floury potatoes like Russets (in the US) or Bintjes (in the Netherlands) are ideal. They’re great for mashing.
More mash recipes:
Expert tip
For a richer, deeper flavor, sauté the kale instead of boiling it. It brings out its natural sweetness and gives the dish a delicious nutty aroma.
Kale Potato Mash (Dutch Boerenkool Stamppot)
Ingredients
- 500 grams floury potatoes peeled and cubed
- 100 grams lean bacon bits
- 1 smoked sausage rookworst
- 300 grams kale cleaned and finely chopped
- 20 grams butter
- 50 ml whole milk
Instructions
- 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.
- Serve with the smoked sausage and a side of coarse mustard.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Perfect week day comfort food!!!!
Thanks so much! And yes it is!
My all time favorite winter dish is this delicious kale potato mash!