Boerenkool Stamppot
The Quirky Foodster Team
Ingredients
- Potatoes, peeled and cubed — 1 kg (2.2 lb)
- Curly kale, finely chopped — 400 g (14 oz)
- Butter — 3 tbsp
- Milk, warmed — 120 ml (4 fl oz)
- Salt and pepper — to taste
Method
- Boil the potatoes in salted water until tender, about 15–18 minutes.
- Add the chopped kale to the pot for the final 5–6 minutes of cooking, until wilted and tender.
- Drain well, then mash together with the butter and warm milk until smooth and well combined.
- Season with salt and pepper before serving.
Introduction: Mashed potato mixed with finely chopped kale, a comforting winter side dish central to Dutch home cooking.
Cultural Background: Boerenkool ('farmer's cabbage', or kale) stamppot is one of the most iconic Dutch winter dishes, its hearty, earthy flavour a beloved fixture of the colder months, often served with a sausage on top.
Tips: Mash the potato and kale together while both are still hot for the smoothest, most well-combined result. Chop the kale finely so it distributes evenly through the mash.
Variations: Serve topped with a fried egg for a heartier version. Add a little grated nutmeg for extra warmth.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop with a splash of milk, stirring, until warmed through, or in a microwave.
FAQs:
Q: Is boerenkool stamppot always served with sausage?
A: It's a very common pairing, especially with rookworst, though the mash can be served on its own as a side.
Q: When is boerenkool traditionally eaten?
A: In winter, especially after the first frost, which is said to make the kale sweeter and more tender.
- Potatoes, peeled and cubed — 1 kg (2.2 lb)
- Curly kale, finely chopped — 400 g (14 oz)
- Butter — 3 tbsp
- Milk, warmed — 120 ml (4 fl oz)
- Salt and pepper — to taste
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