Peel and cut the potatoes into 1-inch cubes. Place them in a large pot, cover with cold water, add salt and bay leaves. Bring to a boil, then simmer for about 20 minutes until tender. Drain and remove bay leaves.

Heat 2 tablespoons of butter or olive oil in a skillet over medium heat. Add chopped shallots and minced garlic, sauté for 1-2 minutes until softened. Add curly kale and ¼ cup of water, cover, and cook for 5-7 minutes until tender.

Return the drained potatoes to the pot over low heat. Add the remaining butter, milk, nutmeg, salt, and pepper. Mash until smooth, then fold in the kale mixture.

Cook the smoked sausage by grilling, steaming, or pan-frying until heated through. If grilling, aim for 4-5 minutes on each side. If steaming, warm for about 8-10 minutes.

Scoop the creamy Stamppot onto warm plates and top with slices of smoked sausage. Drizzle olive oil for enhanced flavor and serve warm.