Stamppot Boerenkool met Worst

Peel and quarter the potatoes, then place them in a large pot and cover with salted water. Bring to a boil over high heat.

Wash the kale thoroughly, remove the tough stems, and roughly chop the leaves. Add the kale on top of the boiling potatoes and cover the pot with a lid.

Reduce the heat to medium and cook the potatoes and kale together until the potatoes are completely tender and easily pierced with a fork.

While the potatoes and kale are cooking, place the rookworst sausage in a separate pan of simmering water. Heat the sausage through without boiling to prevent the casing from splitting.

Warm the milk and butter together in a small saucepan or microwave until the butter is melted and the mixture is hot.

Drain the cooked potatoes and kale thoroughly, then mash them together using a potato masher until well combined but still slightly textured.

Gradually stir the warm milk and butter mixture into the mashed potato and kale, mixing until the stamppot reaches a creamy, smooth consistency. Season generously with salt and pepper to taste.

Spoon the stamppot onto warmed plates and slice the rookworst sausage diagonally, arranging it alongside or on top of the mash. Serve immediately.