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Dutch Boerenkool Stamppot with Smoked Sausage & Mustard
Fluffy potatoes and kale mash into a buttery Dutch comfort-food supper topped with hot smoked sausage and a bright spoonful of mustard.
Directions
Layer the potatoes and kale
Put potatoes in a large Dutch oven, cover with cold water by 1 inch and add 1 teaspoon salt. Pile kale on top, cover and bring to a boil. Reduce to a steady simmer and cook 18 to 22 minutes, until potatoes crush easily with a fork and kale is tender.
Heat the sausage
During the final 10 minutes, nestle the fully cooked sausage on top of the kale, cover and steam until its center reaches 165°F. Move it to a clean board and tent loosely with foil.
Warm the dairy
Heat milk and butter in a small saucepan or microwave-safe cup until steaming and the butter melts; do not boil.
Drain very well
Drain the potatoes and kale in a colander. Return them to the hot Dutch oven over low heat for 1 minute, shaking gently, so excess water evaporates.
Mash and season
Add the hot milk-butter mixture, remaining 1/2 teaspoon salt, pepper, nutmeg and 2 tablespoons mustard. Mash until the potatoes are fluffy but some kale texture remains. Add another splash of milk only if needed.
Slice and serve
Slice the sausage into thick coins and arrange over the stamppot. Scatter with scallions if using and pass more mustard at the table.
Why this works
Why it worksKale steams above the potato water, tenderizing without requiring a second pot or washing away its flavor.
Why it worksDrying the drained vegetables over low heat prevents watery mash, while warm milk and butter absorb smoothly.
Why it worksHeating the intact sausage with the vegetables keeps it juicy and turns a simple mash into a complete family meal.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on AmazonLarge Dutch ovenOne roomy pot simmers potatoes, steams kale and reheats the intact smoked sausage.See current options →
Compare on AmazonHand potato masherA hand masher combines the drained vegetables without releasing the excess starch a food processor would.See current options →
Compare on AmazonInstant-read thermometerConfirm the fully cooked smoked sausage is reheated to 165°F at its center.See current options →
Swaps & notes
Easy swaps
- Use a fully cooked chicken or turkey smoked sausage and reheat it to 165°F in the same way.
- Replace kale with 12 ounces finely shredded green cabbage; simmer it with the potatoes until fully tender.
- For dairy-free stamppot, use unsweetened plain oat milk and plant-based butter.
Cook notes
- Choose a package labeled fully cooked. Raw sausage needs separate cooking according to its package and a safe-temperature check appropriate to the meat.
- Yukon Gold potatoes give the mash body without becoming as gluey as overworked russets; mash by hand rather than in a food processor.
- Mustard is traditional at the table and also lifts the rich sausage and butter in the mash.
Storage
Cool within 2 hours and refrigerate the stamppot and sausage in separate shallow containers up to 4 days. Reheat both to 165°F; loosen the mash with milk or broth. Freeze the mash up to 2 months, though the potatoes may be slightly grainier after thawing.
Questions
What does boerenkool stamppot mean?
Boerenkool means kale and stamppot describes a Dutch dish of potatoes mashed with vegetables. This version pairs that mash with smoked sausage and mustard.
Can I use frozen kale?
Yes. Thaw 12 ounces, squeeze it very dry and add it during the final 10 minutes of the potato simmer so the finished mash does not become watery.
Why did my stamppot turn gluey?
Overworking potatoes releases excess starch. Drain and dry them well, add warm dairy, and stop hand-mashing as soon as the texture is cohesive.
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Dutch Boerenkool Stamppot with Smoked Sausage & Mustard
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1. Layer the potatoes and kalePut potatoes in a large Dutch oven, cover with cold water by 1 inch and add 1 teaspoon salt. Pile kale on top, cover and bring to a boil. Reduce to a steady simmer and cook 18 to 22 minutes, until potatoes crush easily with a fork and kale is tender.
2. Heat the sausageDuring the final 10 minutes, nestle the fully cooked sausage on top of the kale, cover and steam until its center reaches 165°F. Move it to a clean board and tent loosely with foil.
3. Warm the dairyHeat milk and butter in a small saucepan or microwave-safe cup until steaming and the butter melts; do not boil.
4. Drain very wellDrain the potatoes and kale in a colander. Return them to the hot Dutch oven over low heat for 1 minute, shaking gently, so excess water evaporates.
5. Mash and seasonAdd the hot milk-butter mixture, remaining 1/2 teaspoon salt, pepper, nutmeg and 2 tablespoons mustard. Mash until the potatoes are fluffy but some kale texture remains. Add another splash of milk only if needed.
6. Slice and serveSlice the sausage into thick coins and arrange over the stamppot. Scatter with scallions if using and pass more mustard at the table.