Dutch Stamppot: Idaho® Potato-Kale Mash with Sausage | Idaho Potato Commission

Name: Dutch Stamppot: Idaho® Potato-Kale Mash with Sausage | Idaho Potato Commission
Ingredients: 5 large Idaho&reg; russet potatoes, peeled and cut into 1-inch pieces (4 pounds); 4 teaspoons kosher salt, divided (plus more for seasoning); 2 tablespoons unsalted butter; &frac12; cup 2% milk (or whole milk); &frac12; teaspoons freshly ground black pepper (plus more for seasoning); 3 tablespoons extra virgin olive oil, divided; 1 medium onion, peeled and finely chopped; 2 large cloves garlic, peeled and minced (1 tablespoon); 1 bunch of curly kale, stemmed and chopped into &frac12;-inch pieces (about 12 ounces); &frac14; cup water; &frac12; teaspoon white wine vinegar; 1 pound fully-cooked, smoked pork sausage such as Dutch Rookworst (or substitute Spanish Chorizo or Polish Kielbasa), cut crosswise into thin slices; 4-5 teaspoons olive oil, optional garnish; 4 green onions, trimmed and chopped, optional garnish

www.idahopotato.com

Dutch Stamppot is comfort food of the Netherlands, a rustic kale and potato mash topped with smoky sausages – hearty and irresistible.

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Ingredients

5 large Idaho&reg; russet potatoes, peeled and cut into 1-inch pieces (4 pounds)
4 teaspoons kosher salt, divided (plus more for seasoning)
2 tablespoons unsalted butter
&frac12; cup 2% milk (or whole milk)
&frac12; teaspoons freshly ground black pepper (plus more for seasoning)
3 tablespoons extra virgin olive oil, divided
1 medium onion, peeled and finely chopped
2 large cloves garlic, peeled and minced (1 tablespoon)
1 bunch of curly kale, stemmed and chopped into &frac12;-inch pieces (about 12 ounces)
&frac14; cup water
&frac12; teaspoon white wine vinegar
1 pound fully-cooked, smoked pork sausage such as Dutch Rookworst (or substitute Spanish Chorizo or Polish Kielbasa), cut crosswise into thin slices
4-5 teaspoons olive oil, optional garnish
4 green onions, trimmed and chopped, optional garnish