Dutch Stamppot: Idaho® Potato-Kale Mash with Sausage | Idaho Potato Commission

Ingredients

• 5 large Idaho® russet potatoes, peeled and cut into 1-inch pieces (4 pounds)
• 4 teaspoons kosher salt, divided (plus more for seasoning)
• 2 tablespoons unsalted butter
• ½ cup 2% milk (or whole milk)
• ½ teaspoons freshly ground black pepper (plus more for seasoning)
• 3 tablespoons extra virgin olive oil, divided
• 1 medium onion, peeled and finely chopped
• 2 large cloves garlic, peeled and minced (1 tablespoon)
• 1 bunch of curly kale, stemmed and chopped into ½-inch pieces (about 12 ounces)
• ¼ cup water
• ½ teaspoon white wine vinegar
• 1 pound fully-cooked, smoked pork sausage such as Dutch Rookworst (or substitute Spanish Chorizo or Polish Kielbasa), cut crosswise into thin slices
• 4-5 teaspoons olive oil, optional garnish
• 4 green onions, trimmed and chopped, optional garnish