Dutch Stamppot with Smoked Sausage

Ingredients

• 2 lb Yukon Gold potatoes, peeled and cubed
• 5 cups chopped kale
• 4 fully cooked smoked sausages
• 3 tbsp butter, divided
• 1/2 cup milk, warmed
• 1 onion, thinly sliced
• 1 tbsp all-purpose flour
• 1 1/2 cups low-sodium beef or vegetable broth
• 1 tsp Dijon mustard
• Kosher salt and black pepper

Steps

1. Boil potatoes in salted water until tender, 15 minutes. Add kale for the last 3 minutes, then drain well.
2. Warm sausages according to package directions, or brown them in a skillet until hot throughout; slice.
3. Mash potatoes and kale with 2 tablespoons butter and warm milk. Season with salt and pepper.
4. For gravy, cook onion in remaining butter until deeply golden. Stir in flour for 1 minute.
5. Whisk in broth and Dijon; simmer until thick enough to coat a spoon, 4 to 5 minutes.
6. Serve mash topped with sausage and onion gravy.

Allergen note: Contains dairy, mustard and wheat. Sausage ingredients vary by brand.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.