Place the peeled and chopped potatoes in a large pot and pour in the water or vegetable broth.

Layer the chopped kale on top of the potatoes, cover the pot with a lid, and bring to a boil over high heat.

Reduce the heat to medium-low and simmer for 20 to 25 minutes, or until the potatoes are fork-tender.

While the vegetables are boiling, fry the diced bacon in a separate skillet over medium heat until crispy and golden brown, then set aside.

Prepare the smoked sausage according to package instructions (often simmered in hot water or pan-fried) until heated through.

Once the potatoes are cooked, drain any excess liquid from the pot, reserving a small amount if you prefer a looser mash.

Add the butter, warm milk, mustard, salt, and pepper to the pot with the potatoes and kale.

Mash everything together using a potato masher until the ingredients are well combined but still have a slightly rustic texture.

Fold the crispy bacon and its rendered fat into the mash for extra flavor.

Taste and adjust seasoning with extra salt or pepper if needed.

Serve the hot stamppot in bowls topped with sliced smoked sausage and a side of mustard or gravy.