Stamppot

Steps

1. Wash and peel the potatoes, then cut them into evenly sized pieces.
2. In a large pot, boil the potatoes with bay leaves in salted water for about 20 minutes. Remove and discard the bay leaves after cooking.
3. If using whole kale, rinse it thoroughly under cool water to remove any grit, trim tough stems, and discard any brown leaves. Slice the kale into thin strips.
4. Peel and chop the shallots.
5. In a skillet, melt butter and sauté the shallots for a few minutes. Add the kale along with 2 tablespoons of water, season, and cook for approximately 10 minutes until tender.
6. Heat the milk either on the stove or in the microwave.
7. Drain the potatoes, shaking off excess moisture, then mash them using a potato masher or ricer. Quickly mix in the warm milk and remaining butter. Season with nutmeg, salt, and pepper to taste.
8. Combine the cooked kale with the mashed potato mixture.
9. Serve topped with slices of sausages and enjoy with mustard or gravy as desired.