Stamppopt - The Definition Of Comfort Food


Long before kale became the popular "superfood," it was already a much-used ingredient in the Dutch winter kitchen, where it's known as boerenkool, or "farmer's cabbage." Most emblematic of all is its use is in this traditional boerenkoolstamppot met rookworst, which arguably could be considered The Netherlands' national dish.

This is Dutch comfort cooking—mashed potatoes and curly kale are served with a Dutch smoked sausage, known as rookworst. In strictly traditional recipes, the boerenkool is boiled, but this recipe calls for sautéing the curly kale in a little olive oil to keep its color, texture, and flavor intact. You can use a bag of pre-cut curly kale or bunches fresh from the garden. If you can't find rookworst where you live (you can order Dutch products online), use Kielbasa instead.


  • 3 1/3 pounds/1 1/2 kg floury potatoes (such as Russet and Yukon Gold)

  • 2 bay leaves

  • 2 cups/475 ml milk

  • 3 tablespoons butter, divided

  • Salt to taste

  • Pepper to taste

  • Pinch of freshly grated nutmeg

  • 1 2/3 pounds/750 g curly kale

  • 2 shallots

  • 2 tablespoons water

  • 2 links rookworsten (smoked sausage), warmed and sliced

Steps to Make It


  1. Gather the ingredients.

  1. Wash and peel the potatoes.

  2. Cut into similarly sized pieces for even cooking.

  3. In a large soup pot, boil the potatoes and the bay leaves in salted water for 20 minutes.

  4. Meanwhile, warm the milk on the stove or in the microwave.

  5. When the potatoes are done cooking, drain, shake, and dry the potatoes with kitchen towels.

  6. Discard the bay leaves.

  7. Return the potatoes to the pot and mash with a potato masher, or for a smoother consistency use a potato ricer.

  8. Working quickly, add the warm milk and 2 tablespoons of the butter.

  9. Season to taste with the nutmeg, salt, and pepper.

Saute the Kale

  1. If you're not using a bag of ready-cut curly kale, wash the bunches thoroughly under cool running water to get rid of all soil.

  2. Trim any coarse stems and discard any brown leaves.

  3. With a sharp knife, cut the curly kale into thin strips.

  4. Peel and chop the shallots.

  5. In a frying pan or skillet, melt the remaining 1 tablespoon of butter.

  6. Saute the shallots for about 2 minutes, until translucent and starting to become golden.

  7. Add the curly kale and the water.

  8. Season with salt and pepper.

  9. Cook for about 10 minutes, or until tender.

Assemble the Stamppot

  1. Mix the cooked curly kale through the mashed potatoes.

  2. Transfer to a serving dish.

  3. Top with the slices of the smoked sausage.

  4. Serve hot with your favorite mustard or gravy.

Recipe Variations

  • Other versions of stamppot include carrots, endive, or sauerkraut. Cook and mash the carrots along with the potatoes; add the endive or sauerkraut along with the kale.
  • For a little added flavor, you can brown the sliced sausage in a skillet.
  • Finish the dish with a drizzle of olive oil and a sprinkling of fresh parsley.

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