Boerenkool Stamppot

Name: Boerenkool Stamppot
Total time: 34 min
Yield: 2 servings
Cuisine: dutch
Ingredients: 250 g Smoked Sausage; 700 g Potatoes; 250 g Kale; 35 g Butter; 120 ml Whole Milk; 200 ml Beef Stock; 2 tsp Cornflour; 1.3 tsp Nutmeg; 0.5 tsp Black Pepper; 2.8 tsp Salt; 2 tbsp Mustard

Creamy kale mash with smoky sausage, rich jus and a final grate of nutmeg.

Ingredients

250 g Smoked Sausage
700 g Potatoes
250 g Kale
35 g Butter
120 ml Whole Milk
200 ml Beef Stock
2 tsp Cornflour
1.25 tsp Nutmeg
0.5 tsp Black Pepper
2.75 tsp Salt
2 tbsp Mustard

Method

Bring a large pot of well-salted water to a boil over high heat. Add {potatoes}, then top with {kale}. Nestle {smoked_sausage} on top, cover, and cook until the {potatoes} are tender and the {kale} is soft.
Warm {whole_milk} with half the {butter} in a small saucepan over low heat until steaming but not boiling, so it blends smoothly into the mash.
Simmer {beef_stock} in a small saucepan over medium heat. Whisk in {cornflour}, then add the remaining {butter}, a pinch of {nutmeg}, {black_pepper}, and {salt}. Reduce until lightly thickened and glossy.
Drain {potatoes} and {kale}, reserving the {smoked_sausage}. Mash the {potatoes} and {kale} roughly in the warm pot over low heat. Fold in the warm {whole_milk} mixture, then season with {nutmeg}, {black_pepper}, and {salt} until full and creamy.
Spoon the {potatoes} and {kale} onto warm plates and make a well in the center. Set {smoked_sausage} on top, pour in the {beef_stock} jus, and finish with a final grating of {nutmeg}. Serve with {mustard} if using.