Stamppot

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Wash and peel the potatoes and cut into similarly sized pieces for even cooking.
2. 2In a large soup pot, boil the potatoes and the bay leaves in salted water for 20 minutes. Discard the bay leaves.
3. 3If you're not using a bag of ready-cut curly kale, wash the bunches thoroughly under cool running water to get rid of all soil—you wouldn't want that gritty texture in your finished dish.
4. 4Trim any coarse stems and discard any brown leaves. With a sharp knife, cut the curly kale into thin strips.
5. 5Peel and cut up the shallots.
6. 6In a frying pan or skillet, melt 1 tbsp. of butter and fry gently the shallots for a few minutes before adding the curly kale and 2 tbsp. of water. Season and leave to cook for about 10 minutes, or until tender.
7. 7Warm the milk on the stove or in the microwave.
8. 8DrainDrain, shake and dry the potatoes with kitchen towels before mashing with a potato masher or ricer. Working quickly, add the warm milk and the remaining butter. Taste and adjust the seasoning with nutmeg, salt, and pepper.
9. 9Mix the cooked curly kale through the cooked mashed potato mixture.
10. 10ServeTop with slices of the smoked sausage and dish up hot with your favorite mustard or gravy.
11. 11ServeServe and.