Stamppot

Ingredients

• 3 1/4 lbfloury potatoes, peeled and cut into even pieces
• 2 leafbay leaves, for boiling the potatoes
• 2shallots, peeled and chopped
• 3 tbspbutter, 1 tbsp for the kale, remainder for mashing
• 1 2/3 lbcurly kale, tough stems removed, thinly sliced
• 2smoked sausages, rookworst or similar smoked pork sausage, sliced to serve
• 2 cupsmilk, warmed
• nutmeg, freshly grated, to taste
• salt, to taste
• black pepper, to taste

Method

1. 1

   Boil the potatoes with the bay leaves in a large pan of salted water for 20 minutes. Discard the bay leaves and drain.

2. 2

   Meanwhile, melt 1 tbsp butter in a skillet. Sauté the shallots for a few minutes, then add the kale with 2 tbsp water. Season and cook for about 10 minutes until tender.

3. 3

   Warm the milk. Shake the drained potatoes dry, then mash with the warm milk and remaining butter. Season with nutmeg, salt and pepper.

4. 4

   Mix the cooked kale through the mashed potato. Top with slices of smoked sausage and serve hot with mustard or gravy.

Nutrition per serving