Begin by peeling and cutting the starchy potatoes into one-inch cubes. Place them in a large pot, cover with cold water, add a pinch of salt and a couple of bay leaves. Bring to a boil and cook for about 20 minutes until fork-tender. Drain and set aside.

In a skillet, heat butter or olive oil over medium heat. Add chopped shallots and minced garlic; sauté for 1-2 minutes until fragrant. Stir in kale and a quarter cup of water, cover and steam for around 5-7 minutes until tender.

Transfer drained potatoes to a mixing bowl. Add sautéed kale mixture, splash of milk, dollop of butter, salt, pepper, and nutmeg. Mash together until creamy. Adjust seasoning if needed.

Heat the smoked sausage according to your preferred method (grill, sauté, or microwave) until heated through and slightly browned.

Scoop a hearty portion of the creamy Stamppot onto each plate. Top with sliced smoked sausage and drizzle with olive oil. Serve warm.