Prep time
Cook time
Total time
Serves: 4
  • 6 medium sized Yukon Gold potatoes
  • 1 bunch curly kale
  • 3½ tablespoons salt
  • 3 to 4 tablespoons olive oil
  • 1 stick (1/2 cup) butter
  • Rookworst (or Bologna/type of baloney) sausage (can be replaced with a fried egg)
  • Dijon mustard (optional)
  1. Wash the potatoes and then cut into half-inch pieces, leaving the skin on. Place in a large pot with the salt and enough water to cover the potatoes. Bring to a boil. Remove from heat when just tender enough to mash (be careful not to overcook) and drain thoroughly.
  2. While the potatoes are boiling, cut the kale leaves from the stem and roughly chop. When the potatoes are finished, mash thoroughly while adding in the olive oil. Stir in the kale, letting the heat wilt the leaves.
  3. To make the brown butter, add one stick of butter to a small saucepan on a low heat. Bring to a boil, then turn the heat down to the lowest setting. Remove the foam as the butter browns and keep the heat low enough to try and prevent bubbling. Once the butter has a roasted scent, with bits of brown sediment on the bottom, remove from the heat.
  4. Serve the Stamppot with a generous serving of brown butter on top and sliced Rookworst on the side, with dijon mustard if preferred.
This is vegetarian if you don't serve it with the sausage.
Recipe by Big Girls Small Kitchen at