Bare Bums in the Grass

A true classic from Dutch cuisine: mashed potatoes with runner beans and white beans. The white beans – the “bare little bottoms” – lie among the “grass” of the green runner beans. This mash comes in various regional versions, including in Brabant, Limburg and Groningen, and is delicious in the colder months of the year.

Serves: 4
Preparation: approx. 20 minutes
Cooking: approx. 25 minutes
Total time: approx. 45 minutes

Ingredients

• 1 kg floury potatoes
• 50 g salted butter
• ½ pack of salted butter (approx. 125 g, for the clarified butter)
• 500 g runner beans
• 400 g cooked white beans, drained
• 200 ml milk
• 1–2 tablespoons mustard
• Salt
• Freshly ground black pepper
• 1 smoked sausage

Preparation

• Peel the potatoes and cut them into equal pieces.
• Briefly rinse under cold running water.
• Prepare the runner beans: remove the ends and pull off any strings.
• Slice the beans into thin strips.
• Drain the white beans in a sieve.
• If they are very salty, briefly rinse them, then drain again.

Method

1. Put the potatoes in a large pan and add water until they are just covered. Add a pinch of salt.
2. Bring to the boil and cook the potatoes for 15–20 minutes until tender.
3. During the last 10 minutes, place the smoked sausage, in its sealed packaging, in the pan with the potatoes to warm through.
4. Remove the smoked sausage and keep warm. Drain the potatoes and leave to steam dry briefly.
5. Meanwhile, bring a pan of well-salted water to the boil.
6. Add the runner beans to the boiling water and cook for 6–8 minutes until tender with a bite.
7. Drain the beans and let them drain well.
8. Put the drained white beans in a small saucepan with a splash of water or a little milk.
9. Warm gently, without overcooking. Keep warm over a low heat.
10. Melt the ½ pack of salted butter (approx. 125 g) in a small saucepan over a low heat.
11. Let the butter melt gently until a white foam forms.
12. Carefully skim off the foam from the top, leaving a clear, golden butter.
13. Keep the clarified butter lukewarm over a very low heat.
14. Warm the milk in a small saucepan or in the microwave until lukewarm.
15. Mash the steamed-dry potatoes with a potato masher.
16. Add the 50 g salted butter and gradually pour in the warm milk while continuing to mash, until you have a soft, fluffy mash.
17. Stir the mustard through the mash.
18. Season to taste with salt and freshly ground black pepper.
19. Gently fold the runner beans and the warmed white beans through the mashed potatoes.
20. Mix into a nicely, evenly distributed mash, but keep the beans recognisable.
21. Slice the smoked sausage.
22. Spoon the mash onto plates or into a large serving dish.
23. Arrange the slices of smoked sausage alongside or on top.
24. At the table, spoon some of the warm clarified butter over the mash, and serve the rest in a gravy boat.
25. This mash is best eaten straight from the pan, piping hot.