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Dutch Stamppot

Dutch Stamppot

  • Yield: 4-5 servings
  • Prep Time: 15 minutes
  • Cooking Time: 40 minutes
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  • 4 lbs Idaho russet potatoes, peeled and cut into 1 inch pieces
  • 4 tsp Kosher salt, divided
  • 2 tbsp Unsalted butter
  • 1/2 cup 2% milk
  • 1/2 tsp Ground black pepper
  • 3 tbsp Extra virgin olive oil, divided
  • 1 Medium onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 bunch Curly kale, stemmed and chopped into 1/2 inch pieces
  • 1/4 cup Water
  • 1/2 tsp White wine vinegar
  • 1 lb Fully-cooked, smoked pork sausage, sliced
  • 4 tsps Olive oil, for garnish
  • 4 Scallions, chopped for garnish


  1. Place potatoes in a pot, cover with water and add 2 tsps salt. Bring to a boil, then reduce to a simmer and cook until potatoes are tender, 10-15 minutes. Scoop out a cup of potato cooking-water and set aside. Drain the rest of the water and return potatoes to the pot.
  2. Add butter, milk, 2 tsps salt and 1/2 tsp pepper and mash the potatoes. Mix in a little bit of the cooking water for a creamier mash.
  3. Heat 2 tbsps oil in a pot over medium-low heat. Add the onion and cook, stirring occasionally, for 6-7 minutes, until translucent. Add garlic and cook for 30 seconds.
  4. Raise the heat to medium then add in the kale, 1/4 cup water and 1/2 tsp vinegar. Cover pot and cook 2-3 minutes, until the kale starts to wilt. Then remove the cover and cook another 3-4 minutes, until kale is tender. Season with salt and pepper to taste.
  5. Add kale to the potatoes and mash until well combined.
  6. Heat 1 tbsp olive oil over medium-high heat and cook the sausages for 4-5 minutes, until heated through and golden brown on all sides.
  7. Divide the mash between individual bowls and arrange sausages on top.
  8. Drizzle some olive oil and sprinkle with chopped scallions.
  9. Serve immediately.


Recipe adapted from