Instructions
Wash, peel, and cut the potatoes into similarly sized pieces. Place the cut potatoes in a large soup pot. Add 2 bay leaves and enough salted water to cover the potatoes. Bring the water to a boil over high heat, then reduce to medium heat. Boil the potatoes for 20 minutes. After 20 minutes, remove and discard the bay leaves. If using whole curly kale, wash it thoroughly under cool running water. Trim any coarse stems and discard brown leaves. Cut the kale into thin strips using a sharp knife. Peel and chop the shallots. Melt 1 tablespoon of butter in a frying pan or skillet over medium heat. Add the chopped shallots to the pan and sauté for a few minutes until softened. Add the cut curly kale and 2 tablespoons of water to the pan. Season with a pinch of salt and pepper. Cover and cook for about 10 minutes, or until the kale is tender. Warm 500 ml of milk on the stove or in the microwave until it is warm, not boiling. Drain the boiled potatoes completely. Shake the pot to remove excess water. Dry the potatoes with kitchen towels. Mash the potatoes using a potato masher or ricer. Quickly add the warm milk and the remaining 2 tablespoons of butter to the mashed potatoes. Season with grated nutmeg, a pinch of salt, and a pinch of pepper. Mix until well combined and smooth. Add the cooked curly kale mixture to the mashed potato mixture. Mix well until evenly distributed. Slice the smoked sausages. Top the stamppot with slices of smoked sausage. Serve hot with your favorite mustard or gravy.