Stamppot Boerenkool,

a classic Dutch dish, holds a special place in the hearts of many. This simple, hearty meal is made by mashing together boiled potatoes and kale (boerenkool) and served with smoked sausage (rookworst). It’s the ultimate comfort food, especially on cold winter days when you need something filling and satisfying.

Uses local produce available through the cooler months

The history of stamppot dates back to the 17th century, when it was a practical dish for Dutch farmers. In the past, it was a way to stretch available ingredients throughout the winter months, making use of potatoes and hardy greens like kale that could survive the colder weather. Over the centuries, stamppot has become a symbol of Dutch resilience, tradition, and the importance of simple, wholesome food.

One pot, three main ingredients, zero obscure components, infinite ways to customize!

What makes stamppot boerenkool so beloved is its simplicity. It’s a dish that doesn’t require elaborate preparation or exotic ingredients—just basic, local produce that, when combined in one pot, creates something incredibly comforting and flavorful. And for those looking to simplify the cooking process even further, a premade stamppot spice mix is a great option. With a convenient spice mix, you can add that authentic Dutch flavor to your dish with no fuss—making it even easier to prepare and enjoy.

Want to add your own spin? Combine or top it with: fried onions, pickled onions, sauerkraut, gravy, sub bitterballen or kielbasa instead of rookworst... The possibilities are endless!

Let's Make Stamppot Boerenkool!

serves 4 | prep time 5 min | cook time 25 min

Ingredients

• 800g potato, peeled and cubed (about 4 medium potatoes)
• 3/4 cup finely chopped kale (more or less to taste, fresh, frozen or canned)
• 1 Smoked Rookworst (available in-store at Holland Shopping Centre New West and Chilliwack)
• 2 Tbsp butter
• 2-4 Tbsp milk
  
• 1 pk Verstegen Boerenkool Mix
• Salt + Pepper

Let's Cook!

1. Add potatoes to a medium/large pot or Dutch oven and cover with water.
2. Add salt (around 1.5 tsp), kale and top with the rookworst. (no need to stir)
3. Cover and bring to a boil. Then simmer for 25 min or until potatoes are tender.
4. Remove sausage and set aside
5. Drain the potato mixture and return it to the pot.
6. Add butter, milk, spice pack and salt/pepper to taste.
7. Mash it all together and place the sausage back on top.
8. Serve!

Tip: customize yours with toppings like; fried onions, pickled onions, sauerkraut, gravy, applesauce, bacon, sambal chili sauce... whatever you want!

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Whether served during a family dinner or on special occasions, stamppot boerenkool remains a staple of Dutch cuisine, celebrated for both its history and its ability to bring people together around the table. For many Dutch families, enjoying a plate of stamppot is more than just a meal—it’s a tradition that connects generations and reminds them of the country’s agricultural roots. Even today, it’s a dish that never goes out of style, proudly carrying the spirit of Dutch culture in every bite.

Have you made it? What do you add to yours? Comment below!