Dutch Stamppot with Sausage (Gluten-Free)

Instructions

1. 1Peel the about 680 g Potatoes and cut them into 2.54 cm chunks. Place the potato chunks in a large heavy-bottomed pot and cover them with cold water. Bring the water to a boil over high heat, then reduce the heat to medium and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. While the potatoes are boiling, wash and finely chop the 1 bunch Kale, discarding the tough stems. Also, peel and finely chop the 1 medium Onion.
2. 2While the potatoes are cooking, place a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the 2 tbsp Butter to the skillet. Once the butter is melted, add the chopped onion and cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent.
3. 3Add the chopped kale to the skillet with the softened onion. Continue to cook, stirring occasionally, for another 5-7 minutes, or until the kale is wilted and tender. If the pan seems dry, you can add a tablespoon of water.
4. 4Once the potatoes are tender, carefully drain all the water from the large pot. Return the pot with the drained potatoes to the stove over low heat for 1 minute to evaporate any remaining moisture. Remove the pot from the heat. Add the 2 tbsp butter (if you didn't use it all for the onions) and the 1/2 cup Milk to the pot with the potatoes. Mash the potatoes, butter, and milk together until smooth and creamy.
5. 5Stir the cooked onion and kale mixture into the mashed potatoes. Mix well until everything is evenly combined.
6. 6Season the stamppot with 1 tsp Salt and 1/2 tsp Black Pepper. Stir to distribute the seasonings evenly.
7. 7Slice the about 450 g Smoked Sausage into 1.27 cm thick rounds. Serve the stamppot hot with the sliced smoked sausage on the side.

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