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Stamppot


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Serves 4-5 | Prep Time 15 | Cook Time 40

Ingredients

5 large Idaho® russet potatoes, peeled and cut into 1-inch pieces (4 pounds)
4 teaspoons kosher salt, divided (plus more for seasoning)
2 tablespoons unsalted butter
½ cup 2% milk (or whole milk)
½ teaspoons freshly ground black pepper (plus more for seasoning)
3 tablespoons extra virgin olive oil, divided
1 medium onion, peeled and finely chopped
2 large cloves garlic, peeled and minced (1 tablespoon)
1 bunch of curly kale, stemmed and chopped into ½-inch pieces (about 12 ounces)
¼ cup water
½ teaspoon white wine vinegar
1 pound fully-cooked, smoked pork sausage such as Dutch Rookworst (or substitute Spanish Chorizo or Polish Kielbasa), cut crosswise into thin slices
4-5 teaspoons olive oil, optional garnish
4 green onions, trimmed and chopped, optional garnish


1. Put potatoes and 2 teaspoons salt in a large pot. Cover with cold water. Bring to a boil over high heat. Reduce to a simmer and cook until potatoes are tender, 10-15 minutes.


2. Scoop out a cup of potato cooking-water and set aside. Drain potatoes and return them to the pot. Add butter, milk, 2 teaspoons salt, and ½ teaspoon pepper. Mash potatoes with a potato-masher. For creamier potatoes add potato cooking-water, a little at a time, stirring, until you get the desired texture.


3. In a large heavy skillet or pot with a lid, 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. Raise heat to medium. Add kale, ¼ cup water, and ½ teaspoon vinegar.


4. Cover pot and wait 2-3 minutes for the kale to wilt. Remove cover and cook, stirring occasionally, for 3-4 minutes longer or until the kale is tender. Sprinkle with a pinch of salt and a few grinds of black pepper. Add kale mixture to potatoes and mash until thoroughly combined.


5. In the same heavy skillet used for the kale, heat 1 tablespoon olive oil over medium-high heat. Cook the sausages for 4-5 minutes, until nicely browned on both sides and heated through.


6. Divide the kale-potato mash between 4 or 5 bowls. Arrange sausages on top. Drizzle on a teaspoon of olive oil per bowl and sprinkle with chopped scallions, if you like.



Time Saving Tip: Before you do any other prepping, peel and slice the potatoes and get them into the pot and onto the stove. It will take a while for that pot to get boiling so you should have plenty of time to get everything else sliced and diced while the potatoes cook.


Pairs Well With


Notes

Stamppot is a traditional Dutch dish made from a combination of potatoes mashed with one or several other vegetables or fruits. Usually served with rookworst which is a kind of smoked sausage.

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