Stamppot

Making Stamppot

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1. Put the potatoes in a large pan of cold salted water and bring to the boil.

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2. After 8 minutes, pile the shredded kale on top of the potatoes.

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3. Cover and cook 12 minutes more, until the potatoes are completely tender.

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4. Lay the smoked sausages on top of the kale for the last 10 minutes to heat through.

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5. Lift the sausages out and keep them warm.

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6. Drain the pan thoroughly and let it steam dry for 2 minutes.

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7. Add the butter, warm milk, salt, white pepper and nutmeg.

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8. Mash coarsely with a hand masher — leave texture, do not purée.

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9. Pile into bowls and press a deep well into the middle of each.

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10. Pour hot gravy into the well, lay sliced sausage across and serve with mustard.

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Tips for Making Stamppot

• Kale in with the potatoes, not cooked separately.
• Steam the pan dry before the butter goes in.
• Coarse mash, and a real well for the gravy.

What to Serve with Stamppot

• Rookworst
• Mustard
• Dutch beer

Keeping and Reheating

Keeps 3 days refrigerated and fries beautifully as leftovers.

Stamppot Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. Sodium is not given, because the salt for the cooking water is in the ingredient list but most of it is poured away with the water, so no figure from the list would be honest. How the figures are worked out.