First of all…
HAPPY BIRTHDAY TO ME!
Yay, I’m one year older. Again. I have got to admit, contrary to my past belief, I’m not that great at this getting older thing. Mainly because I still feel like a 9-year old sometimes. Funny story which will totally back this statement: yesterday, I accidentally took a sip of cleaning detergent instead of the mouthwater I was aiming for. It took me at least half an hour to get the impossibly gross taste out of my mouth. Not a smart move, Lisa, not a smart move at all.
So yeah, I just turned 9 years old (actually 22, but shh)! All those years ago, when I did turn 9, there was only one thing that I wanted to eat on my birthday. It’s the tradition in our family – as in many others I believe- that whoever is the birthday person (or party pig as we say in Dutch) can decide what we have for dinner. Also, they don’t have to do any chores that day. You can imagine that this is indeed the best day of the year when living with five people and two cats!
Anyways, my standard birthday dinner would be something not so festive at all. Namely, a Dutch Stamppot. Mashed potatoes with kale and rookworst (I talked about this in the Dutch Pea Soup post). That was my absolute favourite dinner ever. No fries and hamburgers for me, but traditional ole Stamppot.So, that’s what I decided to have for my pre-birthday dinner yesterday as well! Good times.
As everyone knows, mashed potatoes are incredibly easy to make. In this recipe, I particularly love the creaminess of the mash, combined with the crispy kale and crunchy bacon. It’s a simple dish with the best of several worlds! I am one happy birthday girl!
If you want to make it super classic Dutch, go buy some pickled onions (I loooooove pickled onions)! It’s a staple product in the Dutch kitchen, and served with basically any mash that we make! Also, picallili is a perfect condiment with this Stamppot!
Stamppot - Mashed Potatoes with Kale and Sausage
- 2 kilo potatoes
- 600 grams of kale
- 250 grams of diced bacon
- 2 rookworsten (or any other sausage that you like)
- 200 ml milk
Used kitchen appliances
- Large pan
- Frying pan
- Potato masher
- Peel the potatoes, cut them in smaller pieces. Add them to the pan filled with enough water to cover the potatoes. Top it off with as much kale as you can fit in the pan. Bring to the boil, and leave to boil for about 15-20 minutes, adding more kale as it’s slinking.
- In the frying pan, cook the bacon on a low heat.
- Prepare the sausages according to the package or bake them in a pan (depending on what kind of sausage you chose).
- When the potatoes are cooked through, take off the heat. Add the milk and butter to the pan, and mash until combined. Season to taste. For a creamier texture, add more butter. For a somewhat less dense mash, add more milk.
- Serve with the sausage, piccallili, pickled onions, and mustard.
Note: To make this mash vegetarian, leave out the bacon and sausage. To have some crunch, you could replace the meat with cashewnuts!