Gluten-Free Dutch Stamppot with Smoked Sausage

Ingredients

• about 910 g Potatoes
• about 450 g Carrots
• 1 bunch Kale
• 1 large Onion
• about 450 g Smoked Sausage
• 4 tbsp Butter
• 1/2 cup Milk
• 1 tsp Salt
• 1/2 tsp Black Pepper

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

Instructions

1. 1Peel the about 910 g potatoes and cut them into 2.54 cm cubes. Peel the about 450 g carrots and cut them into 2.54 cm pieces. Peel the 1 large onion and chop it finely.
2. 2Place the about 910 g potatoes and about 450 g carrots into a large heavy-bottomed pot. Add enough cold water to cover the vegetables by 2.54 cm. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until the potatoes and carrots are easily pierced with a fork.
3. 3While the potatoes and carrots are boiling, place a 25.4 cm skillet over medium heat. Add the chopped onion and cook, stirring occasionally, for 5-7 minutes, or until softened and translucent. Add the 1 bunch kale, chopped into bite-sized pieces, to the skillet with the onion. Cook, stirring, for another 3-5 minutes, or until the kale is wilted.
4. 4In a separate 25.4 cm skillet, place the about 450 g smoked sausage, sliced into 1.27 cm thick rounds. Cook over medium-high heat for 5-7 minutes, turning occasionally, until the sausage is browned and heated through. Remove the sausage from the skillet and set aside.
5. 5Drain the cooked about 910 g potatoes and about 450 g carrots thoroughly. Return them to the large heavy-bottomed pot. Add the 4 tbsp butter and 1/2 cup milk. Mash the potatoes and carrots with a potato masher until mostly smooth, with a few small lumps remaining.
6. 6Add the cooked kale and onion mixture to the pot with the mashed potatoes and carrots. Stir everything together until well combined.
7. 7Season the stamppot with 1 tsp salt and 1/2 tsp black pepper. Stir to distribute the seasoning evenly.
8. 8Serve the stamppot hot, with the slices of about 450 g smoked sausage placed on top.

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