Stamppot
HB-2199 · Hand-built original · Netherlands
NetherlandsPorkEgg-free
Main ingredient: potatoes
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 3 lb 5 oz floury potatoes, peeled and cut into chunks
- 2 bay leaves
- 2 shallots, finely chopped
- 3 tbsp butter, plus extra to serve
- 26½ oz curly kale, tough stalks removed and leaves shredded
- 2 rookworst (Dutch smoked sausages), or other smoked sausages
- 2 cups milk, warmed
- 1/4 tsp freshly grated nutmeg
- 1 tsp fine sea salt, or to taste
- 1/2 tsp black pepper
Method
- Put the potatoes in a large pan with the bay leaves and shallots, cover with cold salted water and bring to the boil.
- Lay the shredded kale on top of the potatoes, cover and simmer for 20-25 minutes until the potatoes are completely tender and the kale has wilted down.
- Meanwhile, heat the sausages gently in a separate pan of barely simmering water for 15-20 minutes so they are hot through without splitting.
- Drain the potato and kale mixture well and discard the bay leaves. Return to the warm pan and leave for a minute to steam dry.
- Mash roughly with the butter, beating in enough of the warm milk to give a soft, coarse mash — stamppot should keep some texture, so do not whip it smooth.
- Season with the nutmeg, salt and pepper. Pile onto warm plates, make a shallow well in each serving, add a knob of butter, and serve with the hot sausages, sliced if you like.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).