Stamppot

Instructions

1. 1

   Prepare the Potatoes

   7 min

   Start by washing the potatoes thoroughly under running water to remove any dirt. Next, peel the potatoes using a vegetable peeler and cut them into evenly-sized chunks, roughly 2 inches in size to ensure even cooking. This will help achieve a smooth mash later on.

2. 2

   Boil the Potatoes

   19 min

   Place the chopped potatoes in a large pot and cover them with cold water. Add the bay leaves and a generous pinch of salt to the water, then bring it to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for about 20 minutes, or until the potatoes are fork-tender. Remember to remove and discard the bay leaves after cooking.

3. 3

   Prepare the Kale

   6 min

   If using whole kale, rinse it well under cool running water to eliminate any grit or dirt. Remove the tough stems and discard any wilted or brown leaves. Slice the remaining kale into thin strips, which will help it cook down more quickly and evenly.

4. 4

   Chop the Shallots

   5 min

   Peel the shallots and finely chop them into small pieces. This will enhance their flavor when sautéed and will be a great addition to the dish. Aim for uniform pieces for even cooking.

5. 5

   Sauté the Shallots and Kale

   9 min

   In a skillet, melt butter over medium heat. Once melted, add the chopped shallots and sauté for approximately 2-3 minutes until they become translucent. Then, add the sliced kale along with 2 tablespoons of water, season with a pinch of salt and pepper, and cook for about 10 minutes, stirring occasionally until the kale is tender and vibrant green.

6. 6

   Warm the Milk

   3 min

   In a small saucepan or microwave-safe container, gently heat the milk until warm but not boiling. If using the stove, heat on low and stir occasionally to prevent scorching. This will help to keep the mashed potatoes creamy and smooth when combined.

7. 7

   Mash the Potatoes

   10 min

   Once the potatoes are cooked, drain them well, making sure to shake off any excess moisture. Use a potato masher or ricer to mash the potatoes until smooth. Quickly incorporate the warmed milk and the remaining butter, mixing until creamy. Season the mash with freshly grated nutmeg, a pinch of salt, and a pinch of pepper, adjusting to your taste.

8. 8

   Combine Kale and Potatoes

   4 min

   Gently fold the sautéed kale into the creamy mashed potatoes until evenly combined. This will ensure that every bite has a delightful mix of flavors and textures, with the kale adding a nutritious boost to the dish.

9. 9

   Serve with Sausages

   4 min

   Plate the stamppot and top it generously with slices of cooked sausages. This dish is traditionally served with a side of mustard or gravy for added flavor, so feel free to add these condiments as desired.