Stamppot (Mashed Potatoes with Kale)

Stamppot (Mashed Potatoes with Kale)

The kitchen partner and I belong to a postcard exchange website called Postcrossing.com. The basic idea of the exchange begins when you register for an account and receive an address for another user. When this user receives your postcard in the mail they register it on the site. For each postcard you send, another stranger around the world is given your address and in return sends a postcard back to you. We’ve been in the exchange for a few years now and have postcards from over 40 countries.
Many times the messages are about the weather or the scenery, but occasionally the writer shares something about local food. Recently, a postcard came from The Netherlands with a recommendation to try Borenkool Stamppot. I plugged it into Google and tonight we had a hearty Dutch potato and kale dish that will definitely become a regular on our winter table. We’re also making this up for our St. Patrick’s Day celebration in March (the Irish version goes by the name Colcannon.)

The Dutch version we made is traditionally served with a steamed ring of smoked sausage, but without any on hand tonight, I went for a vegetarian version instead. I’m certain it’d be fantastic with a handmade local sausage. With a little more research, I found stamppot can be made with other root vegetables like celeriac or parsnips in combination with potatoes. Other greens (endive, spinach, turnip greens) and other meats (smoked or fried sausages, brats, stewed meats) also popped up as options.  I can find most of these ingredients at the co-op or winter farmers’ market this time of year too.  A great locavore side dish when  the local produce options are running low!

Stamppot (Dutch Mashed Potatoes with Kale) 

 

Ingredients 

3 pounds potatoes, scrubbed and peeled
1 lb. kale
2 Tbsp. sunflower oil
2 cloves garlic
2-3 Tbsp. milk
1 Tbsp. butter
1 tsp. garlic powder
salt and pepper

Instructions
1. Quarter potatoes and place them in a large pot with cold water. Bring to a boil and cook 8-10 minutes or until tender. While potatoes are cooking, wash kale and remove leaves from thick stems. Roughly chop.
2. Heat oil in a sauté pan with garlic. Add kale and cook 1-2 minutes until tender. Immediately remove from heat and set aside.
3. Place potatoes, butter and garlic powder in a large bowl and whip using an electric mixer until smooth. While mixing, add milk 1 tablespoon at a time until potatoes reach desired consistency. If you like chunky potatoes, use less milk. For smoother texture and consistency, add more milk.
4. Gently mix in kale. Season with salt and pepper to taste. Serve warm.

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