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Dutch

Boerenkool stamppot

Non-vegetarian

Boerenkoolstamppot

Potatoes mashed together with finely chopped kale, butter and milk, traditionally served with smoked sausage and gravy — Dutch winter comfort food.

Boerenkool stamppot is a Dutch main course from Netherlands, ready in about 40 minutes and made with potato and kale. It serves 4 and is rated beginner to cook.

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Prep
15 min
Cook
25 min
Total
40 min
Serves
4
Level
Beginner
Calories
362

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Put the potatoes (opens in a new tab) in a large pot with water to just cover and the salt. Pile the kale (opens in a new tab) on top, cover and bring to the boil.

    Potatoes boiling in a pot
    How it looks · Photo: Lionel Ntasano on Pexels

  2. Step 2

    Simmer, covered, until the potatoes (opens in a new tab) are tender — the kale (opens in a new tab) steams on top. Meanwhile warm the rookworst (opens in a new tab) in a pan of hot (not boiling) water, if using.

    • 20 min
    • medium heat

  3. Step 3

    Drain well, then mash the potatoes (opens in a new tab) and kale (opens in a new tab) together with the warm milk (opens in a new tab), butter (opens in a new tab), mustard and pepper (opens in a new tab) until fairly smooth.

    • 4 min
    Potatoes being mashed
    How it looks · Photo: Mateusz Feliksik on Pexels

  4. Step 4

    Slice the sausage. Serve the stamppot in mounds with a well in the centre for gravy (jus) or a knob of melted butter (opens in a new tab), and the sausage slices alongside.

    • 2 min
    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

About this dish

Origin
Netherlands · Well documentedAlso popular in BelgiumMore food from Netherlands
Dish
Dinner · Main courses · Side dishes
Cooking method
Boiled
Taste
savoury, earthy, mild
Diet
No gluten ingredients · No nut ingredients
All labelsNon-vegetarian · No gluten ingredients · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Beef-free · Low-fat
Without the optional extras: Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, Pescatarian, Flexitarian-friendly, Whole-food focused, Pork-freeWith the listed swaps: Vegan, Plant-based, Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
Good for
One-pot · Budget-friendly · Everyday
Cook more with
Potato · Kale · Milk · Butter
Techniques
Boiling · Simmering

Allergens

  • Contains, can be adapted: Milkfrom milk, butter
  • Contains, can be adapted: Mustardfrom prepared mustard
  • May contain: Sulphitesfrom prepared mustard

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

362 kcal per serving

Calculated

1 serving ≈ 451 g · recipe makes 4

Where the energy comes from

  • Protein 11%
  • Carbohydrate 62%
  • Fat 27%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy362 kcal80 kcal
Protein10.4 g2.3 g
Carbohydrate58.8 g13.1 g
Net carbohydrate48.4 g10.7 g
Sugars5.4 g1.2 g
Added sugars0 g0 g
Fibre10.4 g2.3 g
Fat11.1 g2.5 g
Saturated fat6.1 g1.4 g
Trans fat——
Cholesterol25 mg6 mg
Sodium880 mg195 mg
Salt equivalent2.2 g0.5 g
Vitamins & minerals per serving
Potassium
1679 mg
Calcium
337 mg
Iron
4.1 mg
Magnesium
106 mg
Vitamin A (RAE)
327 µg
Vitamin C
153 mg
Vitamin D
0.5 µg
Vitamin B12
0.2 µg
Folate (DFE)
109 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: prepared mustard, rookworst (dutch smoked sausage).
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Kale is traditionally eaten after the first frost, which makes it sweeter.

Common mistakes

  • Not draining well gives a wet, sloppy stamppot.
  • Boiling the smoked sausage splits its skin — keep the water just below a simmer.

Serve with

  • Add crisp bacon pieces (spekjes) and a spoonful of gravy.

Food safety

  • Smoked sausage is pre-cooked; heat it until piping hot throughout. Refrigerate leftovers within 2 hours.

Storage

  • Refrigerate for up to 3 days.

Reheating

  • Reheat in a pan with a splash of milk.

Variations

  • Hutspot: Potatoes mashed with carrots and onions.
  • Zuurkoolstamppot: Made with sauerkraut instead of kale.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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