Bare Bottoms in the Grass

This mash is a true classic from Dutch cuisine, perfect for the colder months of the year. It’s enjoyed in regions like Brabant, Limburg and Groningen — so there are certainly many variations of this dish.

Serves: 4
Preparation time: 45 min

Ingredients:

• 1 kg floury potatoes
• Half a block of butter
• 50 g butter
• 500 g string beans (runner beans), sliced
• 400 g white beans
• 200 ml milk
• Mustard
• Salt and pepper
• Smoked sausage (rookworst)

Method:

1. Peel the potatoes and rinse under running water. Boil them for 15 to 20 minutes. During the last 10 minutes, add the smoked sausage to warm through.
2. Clean and finely slice the green beans. Bring a pan of water to a boil and blanch the beans until just tender.
3. Warm the white beans in a small saucepan.
4. Remove the sausage, drain the potatoes, and mash them. Add the milk and 50 g of butter to make a smooth mash. Season with mustard, salt and pepper.
5. Gently stir in the green beans and white beans.
6. Serve with the smoked sausage and the clarified butter.