Begin by peeling and chopping the starchy Russet potatoes into 1-inch cubes. Place them in a large pot and cover with cold water, adding a generous pinch of salt and a couple of bay leaves. Bring the pot to a boil over medium-high heat, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender and easily pierced with a fork.

While the potatoes are boiling, heat a large skillet over medium heat and add a tablespoon of butter or olive oil. Once hot, toss in the finely chopped shallots and optional garlic, sautéing them for 1-2 minutes until fragrant. Then, add the curly kale and ¼ cup of water to the skillet. Cover with a lid and steam the kale for about 5-7 minutes, stirring occasionally, until it becomes vibrant and tender.

After draining the softened potatoes, remove the bay leaves and return them to the pot. Add in the sautéed kale mixture, butter, milk, salt, pepper, and a pinch of freshly grated nutmeg. Use a potato masher or a ricer to mash the potatoes until creamy and smooth, ensuring the kale is evenly incorporated for a beautiful, green hue throughout the stamppot.

As the mashed potatoes and kale come together, prepare the smoked sausage. You can grill, steam, or sauté it in a separate pan according to your preference. Cook for about 8-10 minutes, turning until browned and heated through, then slice it into rounds just before serving to showcase its deliciousness.

To plate your hearty stamppot, spoon a generous portion onto warm plates, creating a well to nestle the sliced smoked sausage. Drizzle some olive oil over the top for an added layer of richness, and serve warm.