Mashed potato stamped together with kale until roughly smooth — a Dutch winter staple, traditionally served beside a smoked rookworst sausage and gravy, though the mash itself is entirely vegetarian.
Boil potatoes and kale together
Boil the potatoes and shredded kale together in salted water until both are completely soft, about 20 minutes.
20 minSoften the onion
Fry the diced onion in a little butter until soft and translucent, about 5 minutes.
5 minDrain and mash
Drain the potatoes and kale well, then mash them together with the remaining butter and milk until roughly smooth with visible flecks of kale.
Fold in the onion
Stir the softened onion through the mash and season to taste with salt and pepper.
Serve
Mound onto plates with a knob of butter melting in the center, traditionally with mustard and gravy alongside.
No reviews yet — be the first to cook it.