Name: Van Gogh's Eeteries Stamppot Mashed Potatoes Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Dutch
Ingredients: 2 cups Potatoes; 1 tsp Salt; 2 cups Kale or Spinach; 1 cup Carrots; 4 tbs Butter; 1 cup Milk; 1 tsp Black Pepper; 1 pinch Nutmeg

Eagle Rare 10-Year

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

An adult shake containing Butterfinger bits, Irish cream liqueur, butterscotch liqueur and vanilla vodka.

Buttery Fingers

Peel and chop the potatoes into equal-sized pieces, about 1-inch cubes.

Prepare the Potatoes

Place the chopped potatoes in a large pot and cover them with cold water. Add 1 tsp of salt and bring to a boil over medium-high heat.

Cook the Potatoes

Once the potatoes are boiling, add the kale or spinach and diced carrots to the pot. Cook for an additional 10-15 minutes, or until the potatoes are tender.

Add the Vegetables

Once the vegetables and potatoes are cooked, drain the water and return them to the pot. Use a potato masher to mash the mixture until smooth.

Drain and Mash

Add 4 tablespoons of butter and 1 cup of milk to the mashed potatoes. Stir until the butter is melted and everything is well combined.

Add Butter and Milk

Add 1 tsp of black pepper and a pinch of nutmeg to the mash. Mix well and taste for seasoning, adding more salt or pepper if necessary.

Season the Mash

Transfer the stamppot to a serving dish and serve warm. Enjoy your hearty Stamppot Mashed Potatoes!

Serve

Potatoes

Salt

Kale or Spinach

Carrots

Butter

Milk

Black Pepper

Nutmeg