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1
Bring a large pot of water to a boil.
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2
Add 4 diced potatoes to the water and cook on a simmer until tender, about 10 minutes.
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3
Drain and set aside.
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4
In the meantime, heat 2 tablespoons oil in a large cast iron skillet to medium heat.
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5
Add onion and saute 2-3 minutes, until starting to soften.
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6
Add kielbasa and remaining diced potatoes and cook until potatoes start to soften and kielbasa is slightly browned, about 810 minutes.
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7
Reduce heat to medium-low.
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8
Add garlic and thyme and saute 3060 seconds.
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9
Add kale and saute until wilted, about 57 minutes.
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10
Season to taste with salt and pepper.
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11
Preheat oven to 375 degrees F. Grease a 12-cup muffin tin with cooking spray.
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12
Using an ice cream scoop, fill each muffin cup 3/4 of the way full with kielbasa mixture.
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13
Place skillet back on the stove and heat to medium-high.
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14
Add remaining oil; stir in flour and cook for about 60 seconds, creating a roux, whisking the entire time.
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15
Whisk in broth, a little at a time, until a smooth sauce forms and thickens, about 34 minutes.
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16
Season with salt and pepper.
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17
Spoon sauce into each muffin cup.
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18
Place in the oven and cook 78 minutes, until bubbly.
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19
In the meantime, mash boiled potatoes with butter and low fat milk, until smooth (I leave the skins on).
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20
Season to taste with salt and pepper.
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21
Remove muffin tin from the oven and turn oven to a low broil.
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22
Using the ice cream scooper, place one scoop of mashed potatoes on top of each filled muffin cup.
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23
Place under the broiler for about 2 minutes, until peaks start to brown.
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24
Remove and sprinkle with additional black pepper.
