Boerenkoolstamppot with Rookworst

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Put the potatoes in a large pot, spread the kale over them, add salted water to just cover the potatoes, and bring to a boil.

Ingredients quick view

1.5 kg floury potatoes, peeled and cut evenly

500 g curly kale, finely sliced

1 Dutch rookworst

150 ml whole milk, warmed

50 g unsalted butter

1 tbsp Dutch mustard

Salt and black pepper

Use floury potatoes so the mash stays light.

Cook the kale in the same pot above the potatoes for the characteristic flavor.

A small spoonful of mustard sharpens the rich mash.

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