Stamppot

Method

Peel and chop the potatoes into even chunks, then boil in salted water for 15-18 minutes until completely tender. Meanwhile, heat the oil in a large frying pan and cook the diced onions until soft and golden, about 5 minutes. Add the sliced smoked sausage and fry until lightly browned, then stir in the chopped kale and cook for 3-4 minutes until wilted. Drain the cooked potatoes thoroughly and return to the warm pan with the butter and milk, then mash until smooth but still with a rustic texture. Fold the kale, onion and sausage mixture into the mashed potatoes, season generously with salt and black pepper, and stir until well combined. Divide into bowls and serve immediately whilst piping hot, traditionally with a small dimple on top for a pat of butter.