Begin by peeling and cutting the starchy potatoes into 1-inch cubes. Place the potato chunks into a large pot and cover them with cold water. Add a generous pinch of salt and a couple of bay leaves for flavor. Bring the water to a rolling boil over high heat, then reduce to medium, cooking for about 20 minutes, or until the potatoes are fork-tender and easily break apart.

While the potatoes are boiling, heat a tablespoon of butter or olive oil in a skillet over medium heat. Once hot, add the chopped shallots and minced garlic, cooking for about 1-2 minutes until softened and fragrant.

Stir in the chopped curly kale into the skillet with the sautéed shallots and garlic. Add about ¼ cup of water to help steam the kale. Cover the skillet and let it cook for around 5-7 minutes, or until the kale is tender and vibrant.

Once the potatoes are cooked, drain them well and remove the bay leaves. Return the hot potatoes to the pot, then add in 2 tablespoons of butter, a splash of milk, and a pinch of salt and pepper. Optionally, grate in a dash of nutmeg for warmth. Using a potato masher, mash the mixture until creamy and smooth.

Fold the sautéed kale mixture into the creamy mashed potatoes, mixing until well combined. Taste and adjust the seasoning with salt and pepper.

While the Stamppot is coming together, prepare the smoked sausage (Rookworst). You can either grill it or sauté it in the skillet over medium heat for about 5-7 minutes until heated through.

Once everything is ready, ladle the creamy Stamppot into bowls. Top generously with slices of the smoky sausage and a drizzle of olive oil. Garnish with fresh black pepper if desired.