Stamppot — a comforting Dutch mash of potatoes and kale enriched with butter, milk and nutmeg, topped with smoked sausage. Hearty winter food, lovely with mustard or gravy.
- 1.5kg Potatoes
- 2 leaves Bay Leaf
- 2 Shallots
- 3 tbs Butter
- 750g Kale
- 2 Sausages
- 500ml Milk
- Grated Nutmeg
- Pinch Salt
- Pinch Pepper
Tags:
Savory BreakfastVideo
Preparation
- Wash and peel the potatoes and cut into similarly sized pieces for even cooking.
- In a large soup pot, boil the potatoes and bay leaves in salted water for 20 minutes, then discard the bay leaves.
- If not using ready-cut kale, wash the bunches thoroughly under cool running water to remove all soil. Trim any coarse stems and discard brown leaves, then cut the kale into thin strips with a sharp knife.
- Peel and chop the shallots.
- In a frying pan, melt 1 tbsp butter and sauté the shallots for a few minutes, then add the kale and 2 tbsp water. Season and cook for about 10 minutes, or until tender.
- Warm the milk on the stove or in the microwave.
- Drain, shake and dry the potatoes with kitchen towels before mashing with a masher or ricer. Working quickly, add the warm milk and the remaining butter, then season to taste with nutmeg, salt and pepper.
- Mix the cooked kale through the mashed potato.
- Top with slices of the smoked sausage and serve hot with your favourite mustard or gravy.
