Boerenkool Stamppot (Kale and Potato Mash)

Instructions

1. 1Peel the about 910 g of potatoes and cut them into 3.81 cm chunks. Place the potato chunks in a large heavy-bottomed pot and cover with cold water. Add 1/2 tsp of salt to the water. Bring the water to a boil over high heat (100°C / 100°C), then reduce the heat to medium (148.9°C / 150°C) and simmer for 20-25 minutes, or until the potatoes are easily pierced with a fork.
2. 2While the potatoes are boiling, wash the about 450 g of kale, remove the tough stems, and chop the leaves into 2.54 cm pieces. Finely chop the 1 medium onion.
3. 3Place the about 450 g of smoked sausage in a separate pot and cover with water. Bring to a simmer over medium heat (148.9°C / 150°C) and cook for 15 minutes, or until heated through. Do not boil.
4. 4Once the potatoes are tender, carefully drain them in a colander, reserving about 1/2 cup of the cooking water. Return the drained potatoes to the same large heavy-bottomed pot.
5. 5Place the pot with the potatoes back on the stove over medium heat (148.9°C / 150°C). Add the 1/2 cup of milk and 2 tbsp of butter to the pot with the potatoes. Mash the potatoes, milk, and butter together until smooth and creamy. Add the chopped kale and chopped onion to the pot. Stir everything together and cook for 5-7 minutes, stirring occasionally, until the kale is wilted and tender.
6. 6Stir in the 1 tbsp of Dijon mustard, 1/4 tsp of black pepper, and the reserved 1/2 cup of cooking water if the mash seems too dry. Mix well to combine all ingredients.
7. 7Slice the cooked about 450 g of smoked sausage into 1.27 cm thick rounds.
8. 8Serve the kale and potato mash hot, topped with the sliced smoked sausage.

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