Add the potatoes to a large stock pot and just cover them with cold water. Add the bay leaves and add a large pinch of salt.

Bring the water to a boil and cook until the potatoes are fork tender. Drain the water and discard the bay leaves.

While the potatoes cook, heat two tablespoons of butter in a large skillet with a lid over medium heat. Add the onion and saute until it’s tender. For the last couple of minutes, add the garlic and give it a quick saute until it’s fragrant.

Remove the onion and garlic and place it on a plate or bowl to the side, and add the kale to the skillet, along with one-half cup of water. Place the lid on the skillet to wilt the kale. Check on it after a few minutes and stir to help the kale cook down. Add more water if all of it evaporates, and continue that process until the kale is cooked to your liking.

Meanwhile, mash the potatoes with four tablespoons butter, the milk, nutmeg and salt and pepper to taste. (This made a slightly looser mash than I would normally make, but it had a great consistency once it was combined with everything else.)

Add the kale and sauteed onions and garlic to the mashed potatoes and stir to combine.

Set the potatoes aside, keeping them warm.

In the same skillet as before, saute the sausage until it’s cooked through and has a little color on it.

Serve the stamppot by placing a layer of the mashed potato/kale mixture on the bottom and topping with some sausage.