Dutch Kale and Potato Mash with Smoked Sausage

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A cozy Dutch classic of mashed potatoes folded together with ribbons of fresh kale and served alongside a fat sausage simmered in broth. The mash is finished with butter and warm milk for an extra-creamy, rustic texture that is the ultimate Dutch comfort food on a cold night.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 32 gFat
• 13 gSaturated Fat
• 50 gCarbs
• 7 gFiber
• 4 gSugar
• 28 gProtein
• 1100 mgSodium
• 1250 mgPotassium
• 150 mgCalcium
• 4 mgIron
• 75 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the Kale and Potato Mash

• 2 lbs (900 g) russet potatoes, peeled and cut into 1-inch cubes
• 12 oz (340 g) fresh curly kale, stems removed, leaves shredded
• 1 small yellow onion, finely chopped
• 4 tbsp unsalted butter
• 1/2 cup whole milk, warmed
• 1 1/2 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg

For the Smoked Sausage and Serving

• 1 1/2 lbs (680 g) rookworst or smoked pork sausage
• 1 bay leaf
• 8 whole black peppercorns
• 1 small onion, chopped (optional for gravy)
• 2 tbsp whole grain mustard, for serving
• 4 pickled gherkins, halved lengthwise
• 1 tbsp butter, for the onion gravy

Directions

1. Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 8 minutes, then add the kale and chopped onion on top and boil for another 6 to 8 minutes, until the potatoes are fork-tender and the kale is silky bright green.
2. Meanwhile, place the smoked sausage in a wide saucepan with the bay leaf and peppercorns. Cover with water, bring to a gentle simmer, and cook for 12 to 15 minutes, just to heat the sausage through without bursting the casing.
3. Drain the potato and kale mixture thoroughly and return it to the hot pot. Place it back over the very low heat for 1 minute to drive off excess moisture, then mash with a potato masher until the kale is evenly streaked through the potatoes.
4. Mash in the butter first so it melts into the hot potatoes, then pour in the warm milk and season with salt, pepper, and nutmeg. Stir vigorously with a wooden spoon until the texture is thick, creamy, and a bit loose rather than gluey.
5. While the mash rests, melt 1 tablespoon of butter in a small skillet over medium heat and sauté the chopped onion for the gravy for 6 to 8 minutes until deep golden. Stir in a ladle (about 1/3 cup) of the sausage cooking liquid and let it bubble down for 2 minutes.
6. Lift the sausage from its pan and slice into thick rounds on the bias. Pile the green-flecked mash onto warmed plates, lay the sausage slices alongside, and spoon over the golden onion gravy.
7. Serve immediately with the whole grain mustard for dipping the sausage and the pickled gherkins on the side for a sharp, briny contrast to the rich mash.

Cook’s Notes

• Use starchy russets (or Yukon Golds) for the fluffiest mash; waxy potatoes turn gluey and dense.
• Warming the milk before adding it keeps the mash smooth and prevents it from seizing into lumps.
• Add the kale in the last few minutes of boiling so it keeps its vivid green color and a touch of pleasant bite.
• Swap the kale for sauerkraut, endive, or spinach-and-onion to make other classic regional stamppots (zuurkool, andijvie, or spinazie).
• Leftover mash fries beautifully the next day: press patties of it into a hot buttered skillet and brown on both sides for a crispy-edged treat called 'stamppot leftovers'.
• Ask for the Dutch-style smoked rookworst at a butcher; if unavailable, any coarse-textured smoked pork or kielbasa-style sausage makes a fine stand-in.

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