Dutch Stamppot with Smoked Sausage

Ingredients

• 1 kg (2.2 lbs) potatoes, peeled and quartered 1 kg (2.2 lbs) potatoes, peeled and quartered
• 500g (1.1 lbs) kale, stems removed and finely chopped 500g (1.1 lbs) kale, stems removed and finely chopped
• 250g (8.8 oz) smoked sausage, sliced 250g (8.8 oz) smoked sausage, sliced
• 50g (1.8 oz) butter 50g (1.8 oz) butter
• 100ml (3.4 fl oz) milk 100ml (3.4 fl oz) milk
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 15g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   Boil the potatoes in a large pot of salted water until tender, approximately 15-20 minutes.
2. 2.
   In a separate pot, blanch the kale in boiling water for 5 minutes. Drain and set aside.
3. 3.
   In a frying pan, cook the sliced smoked sausage until browned and heated through. Set aside.
4. 4.
   Drain the cooked potatoes and return them to the pot. Mash them with a potato masher or fork until smooth.
5. 5.
   Add the butter and milk to the mashed potatoes, and mix until well combined. Season with salt and pepper to taste.
6. 6.
   Stir in the blanched kale into the mashed potatoes until evenly distributed.
7. 7.
   Serve the Stamppot hot, topped with the sliced smoked sausage.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are fork-tender for the smoothest mashed texture.
• Kale — Blanching the kale helps to soften it and remove any bitterness. Ensure it is finely chopped for even distribution in the Stamppot.
• Smoked sausage — Browning the smoked sausage adds extra flavor. You can also grill or pan-fry it for a crispy exterior.

Tips & Tricks

• For a twist, you can substitute kale with sauerkraut or a mix of both.
• Add a dollop of mustard on top of the Stamppot for an extra tangy kick.
• Serve with a side of pickles or Dutch mustard for a traditional touch.
• Leftover Stamppot can be reheated in a pan with a little butter for a delicious next-day meal.
• Experiment with different types of smoked sausage, such as chorizo or kielbasa, for a unique flavor profile.

Serving advice

Serve the Dutch Stamppot with Smoked Sausage hot, placing the sliced smoked sausage on top of the mashed potato and kale mixture. Accompany it with a dollop of mustard and a side of pickles for an authentic Dutch experience.

Presentation advice

Present the Stamppot in a deep plate or bowl, allowing the vibrant green kale to peek through the creamy mashed potatoes. Arrange the sliced smoked sausage on top, creating an enticing visual contrast. Garnish with a sprinkle of freshly ground black pepper for an elegant touch.