Boerenkoolstamppot

Method

Boil the cubed potatoes in salted water for 15-20 minutes until tender. In the final 5 minutes, add the chopped kale and simmer until wilted. Drain well and set aside. Heat butter in a large frying pan and sauté the chopped onions until softened, then add the sliced smoked sausage and cook for 3-4 minutes. Return the cooked potatoes and kale to the pan with the sausage and onions. Mash everything together roughly with a potato masher, leaving some texture, then stir in the warm milk to reach a creamy consistency. Season generously with salt, pepper and a pinch of nutmeg. Serve immediately whilst hot, traditionally with a fried egg on top and mustard on the side.