Dutch Stamppot with Smoked Sausage
Dutch Stamppot
A hearty Dutch mash of potatoes and kale finished with butter, milk, and nutmeg, served with juicy sliced smoked sausage.
Stamppot is Dutch comfort food at its most direct: tender potatoes mashed with greens, enriched just enough to feel generous, and served with smoked sausage on top. This version uses kale, one of the most common choices, because it softens into the potatoes without losing all of its earthy bite.
The best texture comes from cooking the potatoes until fully tender, then draining them well before mashing. A short steam-off in the hot pot keeps the mash from turning watery, while warm milk and butter make it smooth without making it heavy.
Smoked sausage is usually warmed separately so it stays plump and easy to slice. A little of the sausage-warming liquid can be spooned over the plate, or you can serve the stamppot with Dutch mustard for a sharper finish.
This is a flexible cold-weather dinner. Kale is traditional, but endive, sauerkraut, or a mix of leafy greens can be used in the same spirit as long as the potatoes stay the center of the dish.
Nutrition (per serving)
Directions
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1
Place the potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon of the salt and bring to a boil over medium-high heat.
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2
Reduce the heat to a steady simmer and cook the potatoes for 12 minutes, then scatter the chopped kale over the top without stirring it in.
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3
Continue simmering for 8 to 10 minutes, until the kale is tender and a potato chunk breaks apart easily when pressed with a fork.
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4
While the potatoes cook, place the smoked sausage in a separate skillet with 1/2 cup water. Cover and warm over medium-low heat for 10 to 12 minutes, turning once, until hot throughout.
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5
Drain the potato and kale mixture thoroughly, return it to the hot pot, and let it stand uncovered for 2 minutes so excess steam escapes.
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6
Warm the milk with the butter in a small saucepan or microwave until the butter melts and the milk is hot but not boiling.
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7
Mash the potatoes and kale together, gradually adding the warm milk mixture until the stamppot is creamy but still rustic.
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8
Season with the remaining 1/2 teaspoon salt, black pepper, and nutmeg. Taste and adjust with more salt or pepper if needed.
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9
Slice the warmed smoked sausage on a slight angle and serve it over generous portions of stamppot with Dutch mustard on the side.
Ingredients
- Yukon Gold Potatoes, peeled and cut into 1 1/2-inch chunks:2 1/2 lb
- Kale, tough stems removed and leaves finely chopped:8 oz
- Smoked Sausage, such as rookworst or kielbasa:14 oz
- Whole Milk:3/4 cup
- Unsalted Butter:4 tbsp
- Fine Sea Salt:1 1/2 tsp
- Freshly Ground Black Pepper:1/2 tsp
- Ground Nutmeg:1/8 tsp
- Dutch Mustard, for serving:as needed
Tips & Notes
- Use floury or all-purpose potatoes rather than waxy potatoes for the easiest mash.
- If using fully cooked kielbasa instead of rookworst, warm it gently so the casing does not split.
- For a looser stamppot, add a few extra tablespoons of warm milk after mashing.
