Peel and chop the potatoes into small chunks. Add them to a pan of salted boiling water. Add the bayleaves. Cook the potatoes over a medium heat for 20 min or until soft. Drain in a colander.
Meanwhile, peel and finely chop the onion. Strip the kaleleaves from their stems. Discard the stems and finely chop or shred the kale.
Heat a large pan over a medium heat with a drizzle of oil. Add the onions and cook for 5 min or until golden. Add the kale, the stockcube and a splash of water. Season with salt and pepper. Cover with a lid and cook for 10 min.
Meanwhile, heat second a pan over a medium-high heat with a drizzle of oil. Once hot, fry the Italiansausages for 5-7 min or until cooked through and nicely browned on the surface. Slice the sausage if desired.
5 Make mash
Meanwhile, discard the bayleaves. Return the potatoes to the pan with the butter and milk. Mash until smooth and season generously with salt and pepper. Add a pinch of nutmeg. Mix the kale, onion and Dijon through the mash.
Divide the mash among plates. Top with the Italiansausages. Serve the ketchup to the side.
Tips for fussy eaters
Leave out the nutmeg.
Allow the potatoes to steam dry in the colander before mashing!
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