Entree: Netherlands – Holland / Amsterdam – Stamppot (Mashed potatoes blended with cooked greens and 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 20 min

Cook 20 min

Additional 6 min

Total 45 min

Ingredients

- 2.5 lb (1.13 kg) potatoes, peeled and cut into chunks
- 1 lb (450 g) curly kale (boerenkool), stems removed and chopped
- 4 tbsp (57 g) unsalted butter
- 1/2 cup (120 ml) whole milk
- 2 smoked sausages (rookworst), approx. 8 oz (225 g) each
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1/4 tsp (0.5 g) ground nutmeg (optional)
- 1 tbsp (15 ml) coarse mustard or Dijon, for serving
- 2 tbsp (30 ml) chopped fresh parsley (optional, for garnish)

Instructions

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 15–20 minutes.
2. Meanwhile, blanch the chopped kale in a separate pot of boiling salted water for 4–6 minutes until tender; drain well and press out excess liquid.
3. In a skillet, heat 1 tbsp vegetable oil over medium heat and warm the rookworst, turning occasionally, until browned and heated through, about 6–8 minutes. Remove and keep warm.
4. Drain the potatoes and return to the pot. Add butter and milk; mash until smooth but still slightly textured. Stir in the drained kale, nutmeg (if using), and adjust seasoning with salt and pepper.
5. Slice the rookworst and serve on top of or alongside the stamppot. Finish with a spoonful of coarse mustard and sprinkle with parsley if desired.