Mash is one of the few dishes where floury potatoes genuinely matter: waxy ones leave lumps. Mash by hand rather than with a mixer, because a mixer breaks up the starch and you end up with glue. The smoked sausage does not go into boiling water but into water kept just below the boil, or the skin bursts.
Source of protein13% of the energy from protein
Peel the potatoes and boil them with the kale for 20 minutes, until done.
Heat the smoked sausage following the packet and fry the lardons crisp.
Drain the potatoes and kale and mash them with the warm milk and butter.
Stir the lardons and mustard through the mash and season to taste.
Serve with the sausage in slices and a well of gravy.
Frying lardons and stirring the fat through the mash gives far more flavour than butter alone. A well of gravy in the middle is part of the deal. Cubes of mature cheese are a good addition that often gets forgotten. Fry leftovers as a patty in the frying pan the next day, which is almost better than the first time.
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