~347 cal · 7g protein · 50g carbs · 13g fat (estimated, per serving)
🍽️
Kale and potato mash with smoked sausage and a well of gravy
🇳🇱 Gelderland
When the first frost hits the Low Countries, stamppot season opens: farmers claim frost sweetens the kale. It’s unpretentious by design — one pot, one masher, a coil of rookworst — and the Dutch defend it with the pride other nations spend on haute cuisine.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
•
2.5 lbs floury potatoes, peeled
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6 cups curly kale, stripped and chopped
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1 ring rookworst (smoked sausage)
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4 tbsp butter
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2/3 cup warm milk
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to serve mustard + gravy (from stock)
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a scrape nutmeg
Instructions
1
Boil the potatoes in salted water; lay the kale on top for the last 10 minutes and the sausage on top of that to warm through.
2
Lift out the sausage; drain the pot well.
3
Mash the potatoes and kale together with butter, warm milk, nutmeg, and plenty of salt — rustic, not smooth.
4
Mound onto plates, press a well into each, and fill it with gravy.
5
Slice the sausage over the top and serve with sharp mustard. Winter handled.
Dutch farm-winter tradition.
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🌏 While it simmers — know your destination
📍
Gelderland. Farm country where winter means stamppot.
🗺️
Netherlands. Low-country winters answered with mashed comfort.
🌍
Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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