Stamppot

Pork · Netherlands classic.

Ingredients

• 1.5kg Potatoes
• 2 leaves Bay Leaf
• 2 Shallots
• 3 tbs Butter
• 750g Kale
• 2 Sausages
• 500ml Milk
• Grated Nutmeg
• Pinch Salt
• Pinch Pepper

Method

1. Continue cooking — Wash and peel the potatoes and cut into similarly sized pieces for even cooking.
2. Bring to a boil — In a large soup pot, boil the potatoes and the bay leaves in salted water for 20 minutes.
3. Continue cooking — Discard the bay leaves. 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—you wouldn't want that gritty texture in your finished dish.
4. Continue cooking — Trim any coarse stems and discard any brown leaves.
5. Continue cooking — With a sharp knife, cut the curly kale into thin strips.
6. Fry — Peel and chop the shallots. In a frying pan or skillet, melt 1 tbsp. of butter and saute the shallots for a few minutes before adding the curly kale and 2 tbsp. of water.
7. Season — Season and cook for about 10 minutes, or until tender.
8. Continue cooking — Warm the milk on the stove or in the microwave.
9. Drain — Drain, shake and dry the potatoes with kitchen towels before mashing with a potato masher or ricer.
10. Add ingredients — Working quickly, add the warm milk and the remaining butter.
11. Season — Season to taste with nutmeg, salt, and pepper.
12. Mix together — Mix the cooked curly kale through the cooked mashed potato mixture.

More Netherlands recipes

• Apple cake
• Apple Potato Mash (Hete bliksem)
• Bitterballen (Dutch meatballs)
• Boterkoek (Dutch Butter Cake)
• Dutch Apple Pie
• Dutch poffertjes (mini pancakes)