Stamppot

Region: Dutch

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Instructions

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

2: In a large soup pot, boil the potatoes and the bay leaves in salted water for 20 minutes

3: Discard the bay leaves

4: 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

5: Trim any coarse stems and discard any brown leaves

6: With a sharp knife, cut the curly kale into thin strips

7: Peel and chop the shallots

8: In a frying pan or skillet, melt 1 tbsp

9: of butter and saute the shallots for a few minutes before adding the curly kale and 2 tbsp

10: of water

11: Season and cook for about 10 minutes, or until tender

12: Warm the milk on the stove or in the microwave

13: Drain, shake and dry the potatoes with kitchen towels before mashing with a potato masher or ricer

14: Working quickly, add the warm milk and the remaining butter

15: Season to taste with nutmeg, salt, and pepper

16: Mix the cooked curly kale through the cooked mashed potato mixture

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

18: Serve and enjoy!

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1.5kgPotatoes
2 leavesBay Leaf
2Shallots
3 tbsButter
750gKale
2Sausages
500mlMilk
GratedNutmeg
PinchSalt
PinchPepper