Entree: Netherlands – Friesland – Boerenkoolstamppot (Mashed potato and curly kale dish traditionally served with smoked sausage)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 3 lb (1.4 kg) starchy potatoes, peeled and cut into chunks
- 1 lb (450 g) curly kale (boerenkool), tough stems removed and coarsely chopped
- 1 smoked Dutch rookworst, approx. 12 oz (340 g)
- 4 oz (115 g) smoked bacon, cut into lardons
- 1 medium onion, finely chopped
- 4 tbsp (60 g) unsalted butter
- 1/2 cup (120 ml) whole milk, warmed
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/4 tsp (1 g) ground nutmeg
- 2 tbsp (30 ml) Dijon mustard, for serving
- 2 tbsp (30 ml) vegetable oil or bacon fat for sautéing

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place the potatoes in a large pot, cover with cold water, add 1/2 tsp (2.5 ml) salt, bring to a boil and cook until tender, about 20 minutes.
2. While the potatoes cook, heat 2 tbsp (30 ml) oil in a skillet over medium heat. Add the bacon lardons and cook until fat renders and pieces are crisp, about 6–8 minutes. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
3. Add the chopped kale to a separate pot with about 1/2 cup (120 ml) water, cover, and steam until wilted and bright green, about 8–10 minutes. Drain thoroughly and press out excess liquid.
4. When potatoes are tender, drain and return to the pot. Mash with butter and warmed milk until smooth and creamy. Stir in nutmeg, pepper, and 1/2 tsp (2.5 ml) salt; adjust seasoning to taste.
5. Fold the wilted kale and the cooked bacon-and-onion mixture into the mashed potatoes until evenly combined. Keep warm on low heat, stirring occasionally.
6. Heat the rookworst according to package instructions or poach in simmering water for 10–15 minutes until heated through. Slice and serve atop or alongside the stamppot with Dijon mustard.
7. Serve hot in family-style portions, offering extra mustard and black pepper at the table.

1. Place the potatoes in a large pot, cover with cold water, add 1/2 tsp salt, bring to a boil and cook until tender, about 20 minutes.
2. While the potatoes cook, heat 2 tbsp oil in a skillet over medium heat. Add the bacon lardons and cook until fat renders and pieces are crisp, about 6–8 minutes. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
3. Add the chopped kale to a separate pot with about 1/2 cup (120 ml) water, cover, and steam until wilted and bright green, about 8–10 minutes. Drain thoroughly and press out excess liquid.
4. When potatoes are tender, drain and return to the pot. Mash with butter and warmed milk until smooth and creamy. Stir in nutmeg, pepper, and 1/2 tsp salt; adjust seasoning to taste.
5. Fold the wilted kale and the cooked bacon-and-onion mixture into the mashed potatoes until evenly combined. Keep warm on low heat, stirring occasionally.
6. Heat the rookworst according to package instructions or poach in simmering water for 10–15 minutes until heated through. Slice and serve atop or alongside the stamppot with Dijon mustard.
7. Serve hot in family-style portions, offering extra mustard and black pepper at the table.