Dutch stamppot is the butteriest, most comforting way to eat mashed potatoes

At least, that's how it's going here in the Netherlands, where the change of seasons has been as abrupt as it has been welcome. We need your help to stay independent Subscribe today to support Salon's progressive journalism While the Dutch pride themselves on a multitude of soul warming foods, thanks in no small part to the country's diverse cultural and culinary influences, you can't go wrong with its national dish, stamppot. Buttery mashed potatoes are mixed with loads of dark leafy greens and onions, then served alongside smoky, salty sausage. For my lazy version, I cut the potatoes small so they cook quickly, sauté kale in the same pan as the kielbasa, and use green onions so they don't need any cooking at all. * * * Inspired by The Spruce Eats and Eating Europe Comforting Dutch stamppot Yields 2 - 4 servings Prep Time 10 minutes Cooking Time 20 minutes Ingredients 1 1/2 pounds of red or white potatoes, cut into small chunks 2 green onions, sliced 1 bag of sliced, prewashed kale, chard or similar hearty greens 1/4 - 1/2 cup of whole milk, depending on how you like your potatoes 3 tablespoons of butter, or more if you like 1 kielbasa or similar smoked sausage, sliced Salt and pepper to taste Directions Bring a large covered pot of salted water to a boil while you clean and cut your vegetables.