Stampot
COOK
Erik Smeets
Country
Netherlands
YIELDS
1 Servings
TOTAL TIME
1 hour
Ingredients
2 pounds of floury potatoes (like russett or yukon, it's around 3 large potatoes)
2 bay leaves
1 cup of milk
salt and pepper
nutmeg
bacon strips (optional)
3 shallots
2 small garlic (optional)
2 tbsp butter
1 bundle of fresh kale
Ingredients
Gravy
Plant based or smoke sausage
Mustard
Mashed potatoes
Wash and peel the potatoes, cut the potatoes in chunks. Boil the potatoes in salted water for 20 minutes with the 2 bay leaves.
2. Warm the milk on the stove or in the microwave for around 30 seconds to 1 minute.
When the potatoes are done, strain the water and remove the bay leaves. Return the potatoes into the pot, add warm milk, salt and pepper, nutmeg and mash until smooth.
Note: If you like to have bacon strips in your mashed potatoes, you can add some now.
Fry kale
3. Take kale off the stem, and rinse it. Chop the kale into small pieces.
4. Cut the shallots and garlic to small chunks and put in frying pan while cutting the kale.
5. Turn on medium heat. Add 1 tbsp of butter. Saute the garlic and shallots until translucent and starting to become golden. Add kale. To avoid burning the kale, add a little bit of water. Fry the kale on medium high for around 5 minutes until it's soft. Add some salt and pepper for flavour.
6. Combine the kale and mashed potato
Pan fried sausage
7. Add 1 tbsp of butter into a pan, and place the sausage (you can have plant based or smoked sausage). Cook the sausage, turning, until crisp and golden brown all around.
The photo is of smoked sausage which is similar to classic Dutch smoked sausage called rookworst, and you can easily find it in the supermarket.
Make gravy
8. Use "gravy mix packages" mixed with water.
Erik normally uses an onion soup sachet and uses 1/2 the amount of water recommended on the package. Then he thickens it with corn starch.
Serve
9. Transfer the stampot to a serving dish. Top with slices of the warm smoked sausage. Serve hot with mustard or gravy.