45 minutes
  • 3 1/3 pounds/1 1/2 kg floury potatoes (such as Russet and Yukon Gold)
  • 2 bay leaves
  • 2 cups/475 ml milk
  • 3 tablespoons butter, divided
  • Salt to taste
  • Pepper to taste
  • Pinch of freshly grated nutmeg
  • 1 2/3 pounds/750 g curly kale
  • 2 shallots
  • 2 tablespoons water
  • 2 links rookworsten (smoked sausage), warmed and sliced
  1. Peel the potatoes and cut into 1-inch pieces for even cooking.
  2. In a large soup pot, boil the potatoes and the bay leaves in salted water for 20 minutes.
  3. Meanwhile, warm the milk in a pot over medium heat.
  4. When the potatoes are done cooking, drain, shake dry, discard bay leaves, and return to pot.
  5. Mash with a potato masher, or for a smoother consistency use a potato ricer. Add the warm milk and 2 tablespoons of the butter. Season to taste with the nutmeg, salt, and pepper.
  6. Trim any coarse stems and discard any brown leaves from the kale. 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 the remaining 1 tablespoon of butter.
  9. Saute the shallots for about 2 minutes, until translucent and starting to become golden.
  10. Add the curly kale and the water. Season with salt and pepper.
  11. Cook for about 10 minutes, or until tender.
  12. Mix the cooked curly kale through the mashed potatoes.
  13. Transfer to a serving dish. Top with the slices of the warm smoked sausage. Serve hot with your favorite mustard or gravy.

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