Dutch-Style Oven-Baked Stamppot with Kale and Smoked Sausage

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Classic Dutch stamppot made by mashing potatoes with kale and served with slices of savory smoked sausage baked to perfection. This Italian recipe, ready in about 40 minutes, pairs russet potatoes, kale leaves, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Dutch cuisine 480 cal/serving

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Ingredients

2 lbs, peeled and quartered russet potatoes
6 cups, chopped kale leaves
1 1/2 tsp salt
1/2 tsp black pepper
3 tbsp unsalted butter
1/2 cup, warm milk
14 oz smoked sausage (rookworst or kielbasa)
1 tbsp olive oil
2 tbsp, for serving mustard

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Instructions

Step 1: Place 2 lbs peeled and quartered russet potatoes in a large pot and cover with cold water. Add 1 tsp salt and bring to a boil over high heat. Cook for 10 minutes.
Step 2: Add 6 cups chopped kale leaves to the boiling potatoes and cook together for an additional 10 minutes until potatoes are tender and kale is wilted.
Step 3: Drain the potatoes and kale well and return to the pot. Add 3 tbsp unsalted butter, 1/2 cup warm milk, 1/2 tsp black pepper, and remaining 1/2 tsp salt. Mash thoroughly until creamy and well combined.
Step 4: While the potatoes cook, preheat your oven to 375°F. Lightly brush 14 oz smoked sausage with 1 tbsp olive oil and place on a baking sheet.
Step 5: Bake the sausage for 20 minutes, turning halfway, until heated through and slightly browned.
Step 6: Serve the mashed stamppot hot with sliced smoked sausage on top and 2 tbsp mustard on the side for dipping.