Vegetarische Stamppot (Dutch Potato Mash with Kale and Leeks)

• 900 g Russet potato, floury
• 2 tsp Fine sea salt
• 2 medium Leek
• 200 g Kale
• 200 ml Whole milk
• 60 g Unsalted butter
• ½ tsp Ground nutmeg
• ½ tsp Black pepper
• 3 tbsp Whole-grain mustard

1. Peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water and add 1.5 tsp of the salt. Bring to the boil, then simmer for 10 minutes.
2. Meanwhile, trim and rinse the leeks well, then slice them. Strip any tough stems from the kale and roughly chop the leaves. Warm the milk in a small saucepan until steaming but not boiling.
3. Add the leeks to the pot and simmer for 5 minutes. Add the kale on top, cover, and cook for 8 to 10 minutes more, until the potatoes are very tender and the kale is soft.
4. Drain well in a colander, then return everything to the hot pot. Let it steam-dry for 1 minute over a low heat, shaking the pot gently. Take off the heat.
5. Add the butter and mash until mostly smooth. Pour in the warm milk gradually, mashing and stirring until creamy. Season with the remaining 0.5 tsp salt, nutmeg and black pepper, tasting as you go.
6. Spoon the stamppot into bowls and serve with a spoon of whole-grain mustard on the side or swirled through. Eat straight away while hot and creamy.

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