Gluten-Free Dutch Stamppot with Sausage

Ingredients

• about 680 g Potatoes
• 1 bunch Kale
• about 340 g Smoked Sausage (chicken or turkey)
• 1 medium Onion
• 1/2 cup Milk (dairy or soy)
• 2 tbsp Butter (dairy or plant-based)
• 1 tbsp Dijon Mustard
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel and chop the potatoes into evenly sized pieces. Place them in a large pot, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes.
2. 2While the potatoes are cooking, chop the onion and kale. Slice the smoked sausage.
3. 3In a large pan, sauté the onion until softened. Add the kale and cook until wilted, about 5-7 minutes.
4. 4Drain the potatoes and return them to the pot. Mash the potatoes with milk, butter, Dijon mustard, salt, and pepper until smooth and creamy.
5. 5Stir in the sautéed onion and kale. Mix well to combine.
6. 6Serve the stamppot hot with slices of smoked sausage.

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