Begin by peeling and cutting the starchy potatoes into 1-inch cubes, then place them in a large pot filled with cold, salted water. Toss in a couple of bay leaves to infuse flavor.

Bring the pot to a gentle boil over medium-high heat, allowing it to bubble for about 20 minutes until the potatoes are fork-tender. Remove the pot from heat and drain, discarding the bay leaves.

In a skillet, heat 2 tablespoons of butter or olive oil over medium heat. Add the chopped shallots and minced garlic, sauté for 1-2 minutes until fragrant. Stir in the chopped curly kale and ¼ cup of water; cover and steam for about 5 minutes.

After draining, return the tender potatoes to the pot and mash until smooth. Stir in the sautéed kale mixture along with additional butter, milk, salt, pepper, and a pinch of nutmeg.

In a separate skillet, sauté or grill the smoked sausage over medium heat until heated through and golden-brown, about 5-7 minutes.

Plate a generous portion of the creamy mixture, top with slices of sausage, and drizzle olive oil over the dish. Enjoy!