Growing up, you always have your favourite foods. This is one of my comfort foods that my great grandma used to make. I thought I would give it a try to recreate her recipe, but without having access to her recipe, made it a challenge. But I came pretty close!
My great grand parents came from Holland, Netherlands. This Dutch dish she made is called Boerenkool Stamppot. Which I understand means to stamp or mash in a pot. And I also heard someone say it was called Farmers Cabbage Hodgepodge. There are several different variations to this recipe, but this comes pretty close to my memories.
Creamy mashed potatoes with gravy is simple, comforting and rustic. With adding in the kale, garlic and onions, you barely taste the kale, which is an easy green vegetable add for kids to enjoy.
Leafy Greek Kale:
When you cut your fresh kale, make sure you take the leaves off the core. Then chop into very small pieces, or use a chopper to get them small enough.
If you are using frozen kale, make sure to allow it to defrost for 15 minutes, then squeeze out most of the water in paper towels. I have done this as well, and I used a small bag of frozen organic kale.
The potatoes that work and taste the best mashed are the Russet and Yukon Gold.
Serve with a protein of choice.
My great grandma used pork chops, rookworst or a smoked sausage. As a Nutritionist, I do not recommend my clients to eat since they contain unhealthy saturated fats, and nitrites.
For my meal, I used a vegan sausage called Impossible Italian. It was a find in the freezer section of my local grocery store. It actually tastes more like hotdogs! You could also use the Beyond meat sausages, or others that you find in your grocery health store.
Alternatively, you can also use plant based proteins like cooked beans, peas, mushrooms, Portobello mushrooms, tofu, or tempeh as well.
Click here for my Quick and Easy Vegan Gravy Recipe
I hope you enjoy this recipe as much as I do.
Thank you to the chef that inspired this dish, miss you everyday.
Creamy Mashed Potatoes and Kale Stamppot Dairy Free
Equipment
- Large Sauce Pan
- large skillet frying pan with lid
- Potato masher or hand mixer
- Spatula or Spoon
- Garlic Press
- 1 glass measuring cup, 1/4 measuring cup
- tbsp, tsp, 1/2 tsp
Ingredients
Large Pot
- 5 Russet Potatoes peeled and cut into 1-2 inch pieces. Put in a pot of water. After they are cooked, save 1 cup of the cooking water. You can also use Yukon gold potatoes.
- 1 Glass measuring cup ready on the side
- 2 tsp Himalayan or Sea Salt ground
- 3 tbsp Vegan Butter or organic butter
- 1/2 cup alternative milk unsweetened I used oat milk unsweetened
- 1/2 tsp Ground Black Pepper
Large Skillet with Lid
- 3 tbsp Extra Virgin Olive Oil
- 1 Medium White Onion finely chopped
- 2 Large Garlic Cloves minces = 1 tbsp
- 1 1/2 bunch Fresh Curly Kale - approximately 5 stems, washed, and remove the stem. Chop kale into 1/2 inch pieces You can use frozen organ kale, but make sure to defrost 15 minutes in paper towels to remove most of the water. Use 1 small bag of frozen organic kale.
- 1/4 cup Water filtered
- 1/2 tsp White wine vinegar
- Cooked Protein of choice
Instructions
- Put the sliced potatoes in a pot. Cover them with water, add 2 tsp of salt, stir and set on stove high heat to Boil. Then reduce heat to simmer and let cook for 10 - 15 minutes until fork tender. Remove 1 cup of the potato water and set aside.Drain the potatoes and return them into the same pot.
- Mash the potatoes with a masher or easier to use a hand mixer. Add in the milk, butter, and pepper. Add in a little of the cooking water, mix for a minute. Keep adding in more cooking water until the potatoes are creamy.
- In a Large skillet, add the olive oil and prepared onions. Set on stove to medium low heat for 6-7 minutes. Stirring once in a while so it does not burn.Add in the garlic for 30 seconds while stirringAdd in Kale, 1/4 cup water, white wine vinegar, and mix all together. Cover. Leave for 2-3 minutes for the kale to wilt.Remove lid, and stir for 3-4 minutes longer until kale is tender. Stir occasionally.Once cooked, add it to the mashed potatoes and stir until combined.
- Add a side of gravyhttps://nutrimenthealthandfitness.com/quick-gravy/
- Serve with cooked protein of choice.
Notes
Nutrition
In honor of my great grandmother, who inspires me still to this day. I wish I had her recipes so I could share the love that she put into her food, that clearly shined with the comforting taste.
So I decided to recreate one of her fabulous meals that took so long to prepare. From the fresh pickings of Kale in their garden, and pulling out the Russet Potatoes.