Ingredients:

  • 1 kg potatoes, peeled and cut into 2-inch chunks
  • 300 g fresh curly kale (boerenkool), washed and roughly chopped
  • 1 smoked sausage (rookworst), approximately 350–400 g
  • 1 medium yellow onion, finely diced
  • 100 ml whole milk
  • 50 g unsalted butter
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • A pinch of ground nutmeg (optional)
  • 2 cups water (for boiling)

Instructions:

  1. Preheat and Prepare: Wash, peel, and cut the potatoes into evenly sized chunks. Rinse the kale, remove tough stems, and roughly chop. Dice the onion and set aside.
  2. Boil Potatoes and Kale: In a large pot, add the potatoes and 2 cups of water. Bring to a boil over high heat, reduce heat, and simmer for 10 minutes. Add the kale and continue simmering for 15 minutes until tender. Drain, reserving about 100 ml of the starchy cooking liquid.
  3. Prepare the Smoked Sausage: Prick the sausage lightly with a fork. In a shallow pan, place the sausage in water and gently simmer over medium heat for about 10 minutes, or reheat in an oven at 180°C/350°F for 15 minutes.
  4. Sauté the Onion: In a small pan over medium heat, melt about 1 tablespoon of butter. Add the diced onion and sauté until softened and slightly caramelized, about 5–7 minutes. Set aside for topping.
  5. Mash and Season: Return the drained potatoes and kale to the pot. Add the remaining butter and pour in the milk. Mash roughly, leaving some lumps. Stir in the sautéed onions and season with salt, pepper, and a pinch of nutmeg. Optionally, mix in some reserved potato water for a creamier texture.
  6. Assemble and Serve: Plate a generous mound of stamppot, top with sliced smoked sausage, drizzle a little melted butter over if desired, and serve immediately with a side of mustard.