Cook the potatoes: Place the peeled and chopped potatoes in a large pot, covering them with water. Bring to a boil and cook for 15-20 minutes, or until tender and easily pierced with a fork.

1. Cook the vegetables: While the potatoes cook, boil kale or chosen vegetables for 5-7 minutes, or until softened. Drain the vegetables and set them aside.
2. Mash the potatoes: Drain the potatoes and return them to the pot. Add butter and milk, then mash until smooth and creamy. Season with salt and pepper.
3. Combine the mashed potatoes and vegetables: Stir the cooked kale (or other vegetables) into the mashed potatoes until well combined. Add more milk or butter for a creamier texture if desired.
4. Prepare the sausage: Heat sausages in a pan or simmer them in hot water for 10-15 minutes. For extra crispiness, fry them in a pan.
5. Serve: Serve the stamppot in bowls, topped with the sausage or crispy bacon. Optionally, drizzle with extra butter or serve with mustard for added flavor.