Kale Stamppot

Ingredients

• 1 kgfloury potatoes
• 400 gfresh kale (or frozen)
• 1 (approximately 300 g)smoked sausage
• 50 gunsalted butter
• 100 mlwhole milk, warm
• to tastesalt and freshly ground pepper
• a pinchnutmeg
• to servegravy (homemade or from a jar)

Instructions

1. 1

   Prepare potatoes

   Peel the potatoes and cut them into equal pieces of about 3 cm. Put them in a large pan, cover with plenty of cold water and add a pinch of salt.

2. 2

   Cook potatoes

   Bring the water to the boil, then simmer the potatoes gently for 20 to 25 minutes, until tender.

3. 3

   Warm sausage

   For the last 15 minutes of cooking, add the smoked sausage to the pan, or place it on top if it will not fit. Cover with a lid and let it warm through gently over a low heat.

4. 4

   Cook kale

   Rinse the kale well under cold water. Add it to the potato cooking water for the last 8 minutes and cook until the greens are tender.

5. 5

   Drain vegetables

   Drain the pan, reserving a splash of the cooking liquid. Lift out the sausage and set it aside.

6. 6

   Mash and season

   Roughly mash the potatoes and kale with a potato masher. Mix in the butter, a generous splash of warm milk and some reserved cooking liquid until creamy. Season with salt, pepper and a pinch of nutmeg.

7. 7

   Serve with gravy

   Cut the sausage into thick rounds. Spoon the stamppot onto deep plates, make a well in the centre and add a spoonful of gravy. Serve the sausage alongside straight away.

What is kale stamppot?

Stamppot is a traditional Dutch style of mash, made by combining potatoes with vegetables. Kale stamppot is a familiar cold-weather version, often served with smoked sausage and gravy.

Here, the potatoes and kale cook together, so their flavours mingle before they are roughly mashed. Butter and warm milk make the mixture creamy, while the sausage provides a savoury contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 573 calories, 20g protein, 44g carbs, 30g fat.

The potatoes provide most of the carbohydrates, while the butter and smoked sausage contribute much of the fat; the sausage also supplies most of the protein. Serve a moderate amount of mash with extra vegetables on the side to balance the plate.

Choose the right potatoes

Floury potatoes: these break down readily and give the mash its soft, fluffy base. Cutting them into similarly sized pieces helps them cook at an even rate.

Warm milk: adding it warm makes it easier to work into the hot vegetables. Start with a splash and add more cooking liquid as needed, rather than making the mash loose.

Cook the kale with care

Fresh kale: rinse it well before adding it to the pan for the final 8 minutes. This gives it time to soften while keeping it distinct in the mash.

Frozen kale: it can be used instead, as the ingredient list suggests. Add it during the same final cooking period and check that it is tender before draining.

Warm the sausage gently

Timing: the sausage goes into the pan for the last 15 minutes of the potatoes’ cooking time. Keep the heat low and the lid on so it warms through gently.

Fit: place it on top of the potatoes if it does not fit alongside them. Avoid boiling it vigorously; the method calls for gentle warming.

Aim for a creamy, rough mash

Texture: use a potato masher and stop when the potatoes and kale are combined but still have some texture. A smooth purée is not the goal.

Consistency: butter, warm milk and reserved cooking water loosen the mash. Add the liquid gradually so it stays creamy rather than watery.

Serve it hot

Gravy: spoon the mash onto deep plates and make a well in the centre for the gravy. This lets it sit in the mash rather than running straight off the plate.

Sausage: cut it into thick rounds and serve alongside the mash as soon as everything is ready. Steamed or boiled vegetables can round out the meal.

Recipe notes & tips

• Cut the potatoes into evenly sized pieces so they soften at a similar pace.
• Rinse fresh kale thoroughly before adding it to the pan.
• Keep the sausage covered and warm it gently over a low heat.
• Reserve some cooking liquid before draining the potatoes and kale.
• Add milk and reserved liquid a little at a time to control the mash’s consistency.
• Serve the dish straight away while the mash and sausage are hot.

Variations

• Use frozen kale: add it for the final 8 minutes and cook until tender.
• Adjust the nutmeg: use a little more or less to suit your taste.
• Change the gravy: serve it homemade or use gravy from a jar.
• Add extra greens: serve cooked vegetables alongside the mash.
• Make it less rich: use less butter and add reserved cooking liquid gradually.

Common mistakes to avoid

• Uneven potato pieces: cut them to about 3 cm so they cook at a similar rate.
• Overcooking the kale: add it only for the final 8 minutes and check for tenderness.
• Boiling the sausage hard: keep it covered and warm it gently over low heat.
• Watery mash: reserve only a splash of cooking water and add it gradually.
• Lumpy potatoes: make sure they are tender before draining and mashing.
• Serving too late: plate the mash and sausage as soon as they are ready.

How to store

Cool leftovers promptly, then store them in an airtight container in the fridge for up to 3 days. Reheat until piping hot, adding a splash of milk or water if the mash has firmed up; reheat the sausage alongside or separately.

Frequently asked questions