Ingredients: |
Ingredients: 3 1/3 pounds potatoes (Russet and Yukon Gold)
2 bay leaves
2 cups milk
3 tbsp. butter, divided
Salt to taste
Pepper to taste
Pinch of freshly grated nutmeg
1 2/3 pounds curly kale
2 shallots
2 tbsp. water
2 links Rookworsten (smoked sausage), warmed and sliced
Add some cooked bacon for an extra treat (optional)
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Directions: |
Directions:Cook the potatoes. Wash and peel the potatoes. Cut into similarly sized pieces for even cooking. In a large soup pot, boil the potatoes and the bay leaves in salted water for 20 minutes. Meanwhile, warm the milk on the stove or in the microwave. When the potatoes are done cooking, drain, shake, and dry the potatoes with kitchen towels. Discard the bay leaves. Return the potatoes to the pot and mash with a potato masher, or for a smoother consistency use a potato ricer. Working quickly, add the warm milk and 2 tablespoons of the butter. Season to taste with nutmeg, salt, and pepper. Sauté the kale. Peel and chop the shallots. In a frying pan or skillet, melt the remaining 1 tablespoon of butter. Saute the shallots for about 2 minutes, until translucent and starting to become golden. Add the curly kale and the water. Season with salt and pepper. Cook for about 10 minutes, or until tender. Assemble the Stamppot. Mix the cooked curly kale through the mashed potatoes. Transfer to a serving dish.Top with the slices of the smoked sausage. Serve hot with your favorite mustard or gravy. |
This recipe for Dutch Stamppot is from