Chop the potatoes into 1-inch cubes, roughly chop the shallots, peel and mince garlic, and cut kale into ½-inch strips.

In a large pot, cover potato cubes with cold water, add salt and bay leaves, bring to a boil, and cook for about 20 minutes until fork-tender.

In a skillet, heat butter or olive oil over medium heat, sauté shallots and garlic for 1-2 minutes, then add kale and ¼ cup water and steam for 5-7 minutes.

Mash the drained potatoes with butter, milk, salt, pepper, and nutmeg until creamy.

Fold in the cooked kale mixture and adjust seasoning as necessary.

Prepare smoked sausage by sautéing or grilling over medium heat for 5-7 minutes.

Plate the stamppot and top with sliced smoked sausage, drizzling olive oil if desired.