Stamppot

Name: Stamppot
Yield: 7
Cuisine: Holandesa
Ingredients: 500 ml Milk; 3 tablespoons Butter; pinches Pepper; 1.5 kg Potato; pinches Salt; 2 leaves Bay Leaf; Nutmeg; 2 Sausages; 2 Shallots; 750 g Kale

Media

Contains allergens

Leche

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 7 (estimated)

Nutrition facts

Protein14 %14 g
Carbs49 %48 g
Fat37 %16 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	382 kcal	87 kcal
Protein	14 g	3.2 g
Carbs	48 g	10.9 g
Fat	16 g	3.6 g

One serving is about 439 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty38/100
Recipe completeness45/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Dutch

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Pork - Netherlands

Ingredients

500 ml Milk
3 tablespoons Butter
pinches Pepper
1.5 kg Potato
pinches Salt
2 leaves Bay Leaf
Nutmeg (Grated)
2 Sausages
2 Shallots
750 g Kale

Instructions

Wash and peel the potatoes and cut into similarly sized pieces for even cooking.
In a large soup pot, boil the potatoes and the bay leaves in salted water for 20 minutes. Discard the bay leaves.
If you're not using a bag of ready-cut curly kale, wash the bunches thoroughly under cool running water to get rid of all soil—you wouldn't want that gritty texture in your finished dish. Trim any coarse stems and discard any brown leaves. With a sharp knife, cut the curly kale into thin strips.
Peel and chop the shallots.
In a frying pan or skillet, melt 1 tbsp. of butter and saute the shallots for a few minutes before adding the curly kale and 2 tbsp. of water. Season and cook for about 10 minutes, or until tender.
Warm the milk on the stove or in the microwave.
Drain, shake and dry the potatoes with kitchen towels before mashing with a potato masher or ricer. Working quickly, add the warm milk and the remaining butter. Season to taste with nutmeg, salt, and pepper.
Mix the cooked curly kale through the cooked mashed potato mixture.
Top with slices of the smoked sausage and serve hot with your favorite mustard or gravy.
Serve and enjoy!