Stamppot Boerenkool met Rookworst (Dutch Mashed Potatoes with Kale and Smoked Sausage)

50 min | easy

White bowl of Dutch kale and mashed potatoes (stamppot boerenkool) topped with thick slices of smoked sausage, set on a blue-and-white checkered towel on a white wooden table.

Recipe by Eunice Published Mar 8, 2026

Prep Time	Cook Time	Total Time
20 min	30 min	50 min

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Introduction

This cozy Dutch stamppot brings together creamy mashed potatoes, tender kale, smoky sausage, and crispy bacon in one hearty bowl.

It’s perfect for a cold-weather family dinner, a simple make-ahead meal, or a comforting dish to share with friends.

Close-up of a spoon lifting a bite of stamppot—mashed potatoes mixed with chopped kale—alongside a browned slice of smoked sausage, with a bowl of the kale-potato mash and more sausage slices blurred in the background on a blue cloth.

How to Make Stamppot Boerenkool met Rookworst (Dutch Mashed Potatoes with Kale and Smoked Sausage)

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Prep the ingredients

Peel the potatoes, cut them into 1‑inch cubes, and rinse briefly under cold water.
Remove tough kale stems, then chop the leaves into bite‑size pieces so they soften evenly while cooking.
Dice the shallots and bacon, and slice the smoked sausage into coins about ½‑inch thick.
For easier dicing, chill the bacon in the freezer for 10 to 15 minutes before cutting.
Boil potatoes and kale

Place the potatoes in a large pot and cover with cold water by about 1 inch.
Add the teaspoon of salt, bring to a boil, then reduce to a gentle simmer.
Simmer for about 5 minutes, then pile the chopped kale on top of the potatoes.
Cover and cook until the potatoes are very tender and the kale is soft, about 10 to 15 minutes.
Ladle out ½ cup of the cooking water and set aside, then drain the potatoes and kale well.

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Cook the bacon

While the potatoes cook, place the diced bacon in a large skillet over medium heat.
Cook, stirring occasionally, until the bacon is browned and crisp and the fat has rendered, 7 to 10 minutes.
Transfer the bacon to a paper‑towel lined plate, leaving about 2 tablespoons of fat in the pan.
Sauté the shallots

Add the diced shallots to the hot bacon fat and cook over medium heat.
Stir often until the shallots are soft, lightly golden, and sweet, about 3 to 5 minutes.
Turn off the heat and leave the shallots and bacon in the skillet until ready to mix into the mash.
Brown the smoked sausage

In a separate skillet, or the same one wiped out, add the sliced smoked sausage.
Cook over medium heat, turning occasionally, until heated through and browned in spots, about 5 to 7 minutes.
Keep the sausage warm over low heat or covered, off the burner.

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Mash and season

Return the drained potatoes and kale to the empty pot and set over low heat for 1 minute.
Let excess steam escape so the mash turns fluffy instead of watery.
Add the butter, most of the milk, the mustard, black pepper, and 2 tablespoons reserved cooking water.
Mash until the potatoes are mostly smooth and the kale is well distributed, adding more milk or water if needed.
Fold in the cooked bacon and sautéed shallots, then taste and adjust seasoning to your liking.
Serve the stamppot

Spoon the hot kale mashed potatoes into warm bowls or onto plates.
Top each serving with slices of browned smoked sausage and an extra dab of whole‑grain mustard, if you like.

White bowl of Dutch stamppot: creamy mashed potatoes mixed with chopped kale, topped with sliced smoked sausage. Bowl sits on a red, white, and blue checkered towel; a fork and blurred second bowl in the background.

Substitutions

Smoked sausage -> kielbasa or turkey smoked sausage: Use kielbasa or turkey smoked sausage for a similar smoky flavor with a slightly lighter, less fatty bite.
Russet potatoes -> Yukon gold potatoes: Yukon golds make the mash a bit creamier and naturally buttery, and they hold their shape slightly better when mashing.
Bacon -> olive oil plus smoked paprika: Skip the bacon and cook the shallots in olive oil with smoked paprika, which gives a savory, smoky taste without pork.

Tips

Dry out the potatoes before mashing: That brief minute over low heat lets excess moisture steam off, so the mash stays fluffy and never gluey.
Control the texture: Use a potato masher for a rustic, chunky stamppot, or a ricer for a smoother, more refined version.
Keep the kale tender, not soggy: Steaming the kale on top of the simmering potatoes keeps it bright and tender instead of dull and water‑logged.
Balance the seasoning at the end: Taste after adding bacon, sausage, and mustard, then add salt only if needed, since the meats are already salty.
Make it ahead for busy nights: Cool the finished stamppot, refrigerate up to two days, then reheat gently with a splash of milk or water.

Nutrition Facts ^*

Energy	800	kcal
Protein	40	g
Total Fat	51	g
Carbohydrates	46	g
Dietary Fiber	6	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

My mashed potatoes turned gluey. What went wrong?: Gluey stamppot usually means the potatoes were overworked, especially with a hand mixer or food processor. Next time, use a masher or ricer and stop as soon as the potatoes look mostly smooth. Letting the potatoes steam dry before mashing also helps prevent a gummy texture.
The mash seems too dry. How can I fix it?: Stir in a little more warm milk or a spoonful at a time of the reserved cooking water. Warm liquid absorbs better and keeps the potatoes from tightening up into a stiff paste.
Can I use pre‑chopped or bagged kale?: Yes, pre‑chopped kale works well, but remove thick stems and any very tough pieces before cooking. Rinse it well, then add it on top of the simmering potatoes as directed.
The kale tastes bitter. How do I make it milder?: Make sure the kale cooks until tender, since undercooked leaves can taste sharper and more bitter. You can also blanch the kale for a minute in boiling water, then drain before adding it to the potatoes. A little extra butter or mustard at the table also softens any remaining bitterness.