Boerenkool Stamppot – Dutch Kale and Potato Mash with Smoked Sausage

Boerenkool Stamppot, or simply Boerenkool, is a beloved and iconic dish in Dutch cuisine that dates back centuries. A winter staple, this hearty combination of mashed potatoes and kale offers a warm, comforting meal that Dutch families often enjoy as the colder months set in. Traditionally served with smoked sausage (rookworst) and crisped bacon, Boerenkool Stamppot is more than just a meal—it’s a symbol of the Netherlands’ agrarian past and the country’s ability to transform simple, local ingredients into something truly satisfying. Its name, boerenkool, translates to “farmer’s kale,” and reflects the rural origins of this humble, rustic dish.

The roots of Boerenkool Stamppot are closely tied to the availability of kale, a cold-weather vegetable that thrives in the Dutch climate and even grows sweeter after a frost. In fact, kale was a go-to winter green for Dutch farmers long before it gained popularity elsewhere in the world. Combined with potatoes, a crop introduced to Europe in the 16th century, kale became a reliable, nutrient-rich base for a mash that could sustain families during long, cold winters. With the addition of smoked sausage, which added protein and a distinct smoky flavor, Boerenkool Stamppot evolved into the comforting, all-in-one meal cherished today.

Boerenkool Stamppot – Dutch Kale and Potato Mash with Smoked Sausage

5 from 3 votes

Across the Netherlands, Boerenkool is often viewed as a nostalgic dish, reminding people of family dinners and cozy evenings indoors. Its importance is rooted not only in its practicality but also in its role in bringing people together. For many, it’s one of the first dishes they learn to make at home and often a favorite to share with family and friends. The rich, smoky, and slightly tangy flavor of this mash—combined with the warmth of smoked sausage—is a taste of Dutch tradition in every bite. Boerenkool Stamppot remains a testament to the Netherlands' rich food heritage and love for simple, nourishing meals that foster community and a sense of belonging.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 Bowls

Course: Dinner

Cuisine: Dutch

Calories: 388

Ingredients Equipment Method Nutrition Video

Ingredients

 

MetricUS Customary

 

1x2x3x?

• 500 g Yukon Gold potatoes
• 300 g Curly Kale Leaves only, no stems. I bought 550g of whole kale, to yield 300g of leaves.
• 125 g Bacon I use beef bacon, but you can use any bacon you like
• 1 Onion
• 300 g Smoked Sausage I use andouille sausage, but you can use kielbasa also.
• 1 tsp Nutmeg
• 1 tsp White Vinegar
• 50 g Unsalted Butter
• Salt to taste
• Black pepper to taste

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Equipment

• 8qt Covered Stockpot
• Nonstick Skillet
• Microplane Zester
• Glass Bowls
• Potato Masher

Method

 

Prepare the Potatoes and Kale

1. Peel and quarter the potatoes for a creamy, smooth mash.
2. Wash and chop the kale. Slightly smaller pieces cook more evenly and integrate better into the mash.

Start Cooking the Potatoes and Kale

1. Add the potatoes to a large pot and cover with water until it’s about 2cm (1 inch) above the potatoes.
2. Place the kale on top of the potatoes, without stirring. This layering allows the kale to steam and soften while the potatoes cook.
3. Season with salt and pepper.
4. Cover the pot and bring to a boil over medium-high heat. Once boiling, lower the heat slightly and simmer for 10 minutes.

Cook the Bacon and Onion

1. If you're using strips of bacon, cut it into small pieces. If you're using slab bacon, cut it into small cubes.
2. Peel, and slice your onion into small strips
3. Meanwhile, in a dry, non-stick pan, add the diced bacon and cook over medium heat. Render out the fat to create a flavorful base for the onions.
4. Once the bacon is crisp to your liking, remove it from the pan with a slotted spoon, or a pair of tongs, leaving the fat in the pan. Set the bacon aside.
5. In the same pan, add the sliced onion and cook in the bacon fat until soft and golden, about 5 minutes. Add the cooked bacon back into the pan, stir, and cover. Set aside.

Steam the Smoked Sausage

1. After 10 minutes of simmering the kale and potatoes, add the smoked sausage on top of the kale. Cover again and continue cooking for another 10 minutes. This steams the sausage, adding a smoky layer of flavor throughout.

Drain and Season

1. Remove the sausage from the pot and set aside to keep warm.
2. Drain the water from the pot into a bowl or measuring cup; you might want some of this flavorful cooking liquid for mashing.
3. Add the butter, nutmeg, and a the white vinegar to the hot potatoes and kale. The vinegar balances the richness, and nutmeg adds warmth and depth.

Mash and Mix

1. Using a potato masher, mash everything together to your preferred consistency. If the mash is too dry, add more butter or a splash of the reserved cooking water.
2. Fold in the cooked onion, bacon, and any remaining bacon fat for added flavor and a touch of richness.
3. Taste the mix, and add salt and/or pepper to taste.

Serve

1. Serve the Boerenkool hot, scooping it onto plates or into bowls.
2. Place the warm smoked sausage on top (slice if you prefer smaller servings per portion).

Nutrition

Calories: 388kcalCarbohydrates: 20gProtein: 12gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 67mgSodium: 648mgPotassium: 691mgFiber: 4gSugar: 2gVitamin A: 5213IUVitamin C: 64mgCalcium: 148mgIron: 2mg

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