Dutch Stamppot

Instructions

1. Prepare the potatoes
   Place the peeled and chunked potatoes in a large pot. Add cold water until the potatoes are covered by about an inch. Add a teaspoon of salt and bring to a boil over high heat. Reduce heat to medium and simmer for about 15 minutes until the potatoes are just fork-tender.
2. Cook the kale
   Add the chopped kale on top of the potatoes and continue cooking for another 5-7 minutes, until both potatoes and kale are tender. The kale should turn bright green and soften. Do not overcook the kale as it will lose its vibrant color and nutrients.
3. Prepare the onions
   While the potatoes and kale are cooking, melt 1 tablespoon of butter in a skillet over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Set aside.
4. Heat the sausage
   In a separate pan, warm the sliced smoked sausage (rookworst) over medium heat until heated through, about 5 minutes. Alternatively, you can follow the package instructions for the specific type of rookworst you're using.
5. Drain and mash
   Drain the potatoes and kale in a colander. Return them to the hot pot and add the remaining tablespoon of butter, warm milk, sautéed onions, mustard, white wine vinegar, and nutmeg. Mash everything together until well combined but still retaining some texture. Season with salt and pepper to taste.
6. Serve the stamppot
   Create a well in the center of each serving of stamppot and place the warmed rookworst slices in the middle. Sprinkle with bacon bits if using. Traditionally, stamppot is served with extra mustard on the side and a small pool of gravy in the well of the mashed mixture.