BoerenkoolstamppotKale and Potato Mash
A recognizable Dutch mash of potatoes and kale served with smoked sausage and mustard. The texture is rustic and creamy, with the slight bitterness of the kale balanced by butter, milk, and savory sausage.
Prep
20m
Cook
35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Mash
- 1kgPotato (peeled and halved)
- 500gKale (chopped)
- 70gSalted Butter
- 200mlWhole Milk (warmed)
- 8gSalt
- 2gBlack Pepper
Serving
- 400gRookworst Sausage
- 30gMustard
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the potato in a large pot, cover with water, and bring to a boil at 100°C (212°F).
- 02
Add the kale on top of the potato, cover, and simmer until both are tender and the potatoes can be easily crushed with a fork.
- 03
Drain well, let the steam escape for a minute, then mash the potato and kale together until rough but evenly combined.
- 04
Stir in the salted butter and warmed whole milk, then season with salt and black pepper.
- 05
Warm the rookworst sausage gently in hot water or over steam, keeping it below a boil at about 80°C (176°F), until heated through.
- 06
Serve the mash with the sliced rookworst sausage and mustard on the side.
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