Dutch Mashed Potatoes with Kale
Stamppot is a traditional Dutch mashed potato dish where potatoes are mashed with one or more other vegetables. In the Netherlands, kale is a typical choice in the winter months, but sauerkraut, spinach, carrots, and onions are other vegetables often used in this recipe. Stamppot is typically served with Dutch smoked beef sausage, but any smoked beef sausage including andouille will work well in this recipe.
- 2 pounds Sifra potatoes, cubed
- 1 large bunch of kale, stems removed and chopped (roughly 6 cups)
- 1 (12 oz.) package of smoked beef sausage
- 2 tablespoons butter
- 1 tablespoon white wine vinegar
- Salt and pepper to taste
- Place cubed potatoes in a large saucepan, add enough water to cover the potatoes and bring to a boil. Add the kale and reduce heat slightly to a low boil, cook uncovered for 10 minutes. Add the sausage to the pan and cook for an additional 10 minutes.
- Remove the sausage and keep warm. Drain the potato mixture, reserving the potato water. Add the butter and vinegar to the potatoes, season with salt and pepper, and mash until the butter is melted. Add potato water as needed to reach desired consistency.
- Slice the sausage and serve on top of the mashed potato and kale mixture.
Sifra potatoes have very thin skins; you don’t need to peel them before boiling and mashing.