Peel and chop starchy potatoes into 1-inch cubes. Cover with cold water, adding salt and bay leaves. Boil, then simmer for about 20 minutes until fork-tender.

Heat skillet over medium heat with butter or olive oil. Sauté chopped shallots and minced garlic for 2 minutes. Add curly kale, cover briefly to steam until tender.

Drain potatoes, returning them to the pot. Add butter, milk, salt, pepper, and nutmeg. Mash until creamy.

Fold sautéed kale into mashed potatoes, stirring until combined.

Cook sausage according to preference until heated through and slightly browned, about 5-7 minutes.

Serve generous scoops of Stamppot with sausage on top. Drizzle with olive oil before enjoying.