Dutch Mashed Potatoes Recipes

DUTCH BOERENKOOL STAMPPOT (MASHED POTATOES WITH KALE AND SAUSAGE)

Steps:

• Peel and dice potatoes and onion.
• Clean, trim and slice kale.
• Add the potatoes, onion, kale, a bay leaf, a pinch of salt and just enough water to cover all in a .
• Cover and boil gently for about 25 minutes.
• Meanwhile steam or grill the smoked sausage until done then slice into bite size pieces.
• Remove the bay leaf, drain the vegetables, and mash them.
• Add milk and butter.
• Add in sliced smoked sausage.
• Add salt and pepper to taste and serve.

DUTCH MESS (WILTED LETTUCE WITH MASHED POTATOES) RECIPE - (4/5)

Steps:

• Make the Mashed Potatoes: Cook the potatoes until tender. While the potatoes are cooking, heat up the cream. Add the butter and stir until melted. Add the cream and butter to the hot potatoes and mash. Season to taste. Make the Dressing: Brown bacon in a frying pan. Remove bacon and pat dry. When cooled slightly, crumble the bacon into small pieces. Add vinegar, sugar, and water to the pan with the bacon fat. Stir to dissolve the sugar. Make the Salad: Combine the lettuce, bacon, hard-boiled eggs, and scallions. Top with the hot dressing and stir until the lettuce wilts. Serve immediately with the wilted lettuce over mashed potatoes.

DUTCH POTATOES

Steps:

• Place potatoes and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, saute onion in butter in a small skillet for 8-10 minutes or until golden brown. , Drain potatoes and carrots; mash. Beat in the onion, sour cream and salt. Sprinkle with chives.

BORECOLE-DUTCH KALE AND POTATOES

Steps:

• Wash the kale (Swiss chard can be substituted) thoroughly by submerging it in a tub of cool water. Spin in a salad spinner or let drip-dry in a colander. Roll the leaves together and slice into thin strips (chiffonade). Set aside while cooking the potatoes.
• Wash, peel and dice the potatoes. Fill a large pot with water and add the diced potatoes. Bring to a boil and cook until soft, about 10 minutes. Drain the potatoes and return to pot. While mashing the potatoes, add the butter, half and half, salt and pepper to taste. Stir in the sliced kale and cover.
• Heat the kielbasa in a bit of boiling water until the sausage is hot throughout, about 8 minutes. Brown gravy is often served over the mashed potatoes. Serve a section of the kielbasa and the mashed potatoes and enjoy!

DUTCH POTATOES

Steps:

• In a small skillet, saute onion in butter for 8 to 10 minutes or until golden brown.
• Meanwhile, place potatoes and carrot in a large saucepan; cover with water; bring to a boil.
• Reduce heat; cover and cook for 10 to 15 minutes or until tender. Drain.
• In a small mixing bowl, mash potatoes and carrots.
• Beat in sauteed onion, sour cream and salt.
• Sprinkle with chives.

DUTCH MASHED POTATOES

Steps:

• Preheat oven to 350.
• Prepare potatoes according to directions.
• Set aside.
• Melt butter in skillet.
• Add onion and celery, cook til tender.
• Stir celery and onion into potatoes and add eggs.
• Break toast into small pieces and add to potatoes.
• Season with salt and pepper and put into 11x7 baking dish.
• Bake for 45 minute.