Stamppot

Wash and peel the potatoes and cut into similarly sized pieces for even cooking.

In a large soup pot, cover the potatoes and bay leaves with salted water, bring to a boil over high heat, then boil over medium heat for about 20 minutes until a knife slides in easily. Discard the bay leaves.

If you're not using a bag of ready-cut curly kale, wash the bunches thoroughly under cool running water to get rid of all soil—you wouldn't want that gritty texture in your finished dish. Trim any coarse stems and discard any brown leaves. With a sharp knife, cut the curly kale into thin strips.

Peel and chop the shallots.

In a frying pan or skillet, melt 1 tbsp. of butter over medium heat and sauté the shallots for 2–3 minutes before adding the curly kale and 2 tbsp. of water. Season, cover and cook for about 10 minutes, stirring now and then, until tender.

Warm the milk on the stove or in the microwave until steaming but not boiling. Meanwhile, heat the smoked sausages in a pan of hot, not boiling, water for about 10 minutes (or as the package directs), then slice them.

Drain, shake and dry the potatoes with kitchen towels before mashing with a potato masher or ricer. Working quickly, add the warm milk and the remaining butter. Season to taste with nutmeg, salt, and pepper.

Mix the cooked curly kale through the cooked mashed potato mixture.

Top with slices of the smoked sausage and serve hot with your favorite mustard or gravy.

Serve and enjoy!