Dutch Stamppot
This recipe was shared with us from two followers on our Facebook page, Reta K. and Mary N. It’s a classic Dutch dish that can be made with so many variations and it’s the perfect comfort food. Our Double Smoked Farmer’s Sausage adds just the right amount of rich, smokey flavour.
Ingredients
- 5 large russet potatoes (4 pounds) peeled and cut into 1" pieces
- 4 tsp kosher salt, divided (plus more for seasoning)
- 2 tbsp unsalted butter
- ½ cup 2% milk (or whole milk)
- ½ tsp teaspoons freshly ground black pepper (plus more for seasoning)
- 2 tbsp extra virgin olive oil divided
- 1 medium onion peeled and finely chopped
- 2 large garlic cloves (about 1 tbsp) peeled and minced
- 1 bunch of fresh curly kale (about 12 ounces) stemmed and chopped into ½" pieces
- ½ tsp white wine vinegar
- 2-3 links Harvest Double Smoked Farmer's Sausage (approx. 1 lb)
- 4-5 tsp olive oil or melted butter as optional garnish
- 4 green onions trimmed and chopped, as optional garnish
- Dutch mustard optional, for dipping
Instructions
- Put potatoes and 2 teaspoons salt in a large pot. Cover with cold water.
- Bring to a boil over high heat then reduce heat to a simmer.
- Place the chopped kale into the pot and add the sausage links on top.
- Prick the sausages with a knife to prevent bursting.
- Meanwhile, in a heavy skillet, heat 2 tablespoons oil over medium-low heat.
- Add onion and cook, stirring occasionally, for 6-7 minutes, until translucent.
- Add garlic and cook for 30 seconds.
- Once the sausages are heated through, remove and set aside. Continue cooking potatoes and kale until tender.
- Scoop out a cup of potato cooking-water and set aside. Drain the potatoes and kale and return them to the pot.
- Add butter, milk, 2 teaspoons salt, vinegar, ½ teaspoon pepper, and the cooked onions and garlic mixture.
- Mash potatoes and kale together. For creamier potatoes add potatoe cooking-water, a little at a time, stirring, until you get the desired texture.
- Divide the kale-potato mash between 4 or 5 serving bowls. Drizzle a teaspoon of olive oil or melted butter per bowl and sprinkle with chopped scallions, if you like.
- Arrange sausages pieces on top. Dip a forkful of the mash and sausage mixture into Dutch mustard. Enjoy!
Notes
If you want to serve the mash with crispy sausages, slice the links into thin rounds and pan-fry till desired crispness is reached. As an alternative to the crispy sausages, try adding crisp-fried Harvest Thick Sliced Bacon pieces on top of the mash!
There are so many variations for the “mash”. Try making it with sauerkraut instead of kale. While potatoes are boiling, in a separate pot, boil one can of sauerkraut with its liquid for a few minutes. Drain the potatoes, then add the sauerkraut and its remaining liquid to the potatoes, along with some butter, and mash it all together. Serve with the sausages.
Image source: Panning the Globe, 2024. Accessed via https://www.panningtheglobe.com/dutch-stamppot/. Photo by Lisa Goldfinger.
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