kook & wijn

Typical Dutch: Kale-potato mash

Boerenkoolstamppot. That is the Dutch name of this dish. It’s the ultimate winter comfort food. While kale is becoming more and more popular all over the world (especially in green smoothies), ‘home’ in the Netherlands it’s quite old fashioned and exists already for years in the Dutch basic kitchen. It’s healthy, it’s cheap and mashed together with potatoes and butter it’s delicious. Add some crispy bacon and serve with German sausage and mustard.


Serves 4

600 gram fresh kale
1200 gram peeled and cleaned potatoes
300 gram speck or bacon, in cubes
2 German sausages (bockwurst)
125 gram butter
mustard, for serving

*Do you like this type of comfort food? Also try German Sauerkraut mash! 


Heat a frying pan with non-stick coating over medium-high heat and fry the bacon or speck cubes until crispy. Place on a plate with kitchen paper, so the excess fat will be drained.

Place the kale, cleaned and roughly chopped, together with the potatoes in a pan with enough water, add a pinch of salt. Bring to boil with the lid half on half off the pan, so there is space for steam to escape. Let this boil for about 15-20 minutes, until the potatoes are cooked enough for mash.

In the meanwhile, when the potatoes and kale are boiling, place another pan on fire with cold water and the German sausages inside. Place over medium heat, until the water starts boiling, then turn off the heat and let stand with lid on top of the pan for about 15 minutes, or until the kale-potato mash is ready.

Take pan with potatoes and kale and drain, then add the butter and mash it until combined well. Taste and add pepper and salt to taste. With a big spoon, scoop the crisp bacon or speck through the mash.

Reheat kale while stirring, add – if necessary – some more pepper and salt or butter and serve directly, together with the German sausage, piccalilli or mustard.

Bon Appétit! 

Kale potato mash, boerenkoolstamppot Kale potato mash, boerenkoolstamppot Kale potato mash, boerenkoolstamppot

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