This is delicious any time, and it freezes well.  The potatoes get a little mushy with reheating, so if you plan on freezing, add the potatoes last and cook them when reheating.

16 oz kielbasa sausage sliced 1/4in- 1/2in thick
1 c. sliced carrot
1 leek sliced
1/2 sweet onion chopped
2lbs russet potatoes
3 c. chopped kale
6 c. chicken stock
1-2 t. herbs (sage, thyme, and tarragon) mix up the seasonings to your tastes
freshly ground pepper
salt

Saute the onions in a little butter.  Add the leeks, carrots, and sausage.  Add the potatoes.  Add the stock and bring to a boil.  Add herbs to taste (fresh if possible!), pepper and salt.  Bring to a boil and then let simmer 15-20min (or until potatoes are tender).  Add kale and cook for an additional 3-5min.  Grind a little pepper over each bowl and you're set!

1. Wash and chop some russet potatoes and place them in a crockpot, covered in water. (I don't even bother to peel them if I'm in a hurry)

2. Cook on high until soft.

3. Drain water, and put potatoes into food processor.  Add milk, butter, salt, pepper, and garlic to taste.  Cream cheese is always good, too.  I have been known to add Ranch dressing if I'm out of butter - nobody ever notices the difference.

4. Put into freezer safe container and freeze!

On the day you want to use...

1. Completely thaw.

2. Add a little bit of water (or gravy), as the potatoes will have dried out in the freezer. 

3. Heat in the microwave (or oven) and stir in the excess water.

I usually make a huge batch, and then just defrost what I need to that day.  The trick is to use the food processor, because it chops up all the skins, and makes the potatoes so creamy.  I have replaced the milk with water, and just added extra butter (or Ranch) without anyone noticing.  Just make sure you add enough water/gravy when re-heating.  You don't want these to be dry.