A hearty mash with tender potatoes, kale and warm smoked sausage. A splash of warm milk and a knob of butter make it deliciously creamy.
As the days grow shorter, a steaming pan of mash is a lovely way to ease into the evening. Kale brings a savoury, green flavour; potatoes make everything soft, and the smoked sausage adds a smoky, spiced contrast. Put the pan on the table and let everyone help themselves. Any leftovers are easy to reheat the next day with a small splash of milk.
Peel the potatoes, cut them into evenly sized pieces and rinse briefly.
Put the potatoes in a large pan and spread the kale over them. Add the water and 1 teaspoon of salt. Bring to the boil with the lid on, then simmer gently for 20 to 25 minutes, until the potatoes are tender.
Meanwhile, heat the smoked sausage according to the instructions on the package. Usually, this means heating it in hot water that is not boiling.
Drain the cooking liquid from the potatoes and kale, reserving a cupful if you like. Put the pan back over a low heat for half a minute so any excess moisture evaporates.
Warm the milk briefly. Add the butter and warm milk to the pan and mash everything until creamy. If needed, add a little of the reserved cooking liquid.
Season with the remaining salt, black pepper and a pinch of nutmeg. Slice the smoked sausage and serve it with the mash.
Store leftovers covered in the fridge. The next day, reheat them in a pan over a low heat and stir in a splash of milk; add a little more milk if the mash is too firm.
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