Endive mash

A true Dutch classic: creamy, savoury, and full of flavour. Endive mash (stamppot andijvie) is ideal on cold days and ready in under half an hour. The combination of warm mashed potatoes with raw, crunchy endive makes this dish unique to Dutch cuisine.

Serves: 4
Preparation: 10 min
Cooking: 30 min
Total time: 40 min

Ingredients

• 1.5 kg floury potatoes
• 500 g chopped endive
• 250 g bacon strips
• 100 ml milk
• knob of butter
• 2 tbsp crème fraîche
• salt
• black pepper
• smoked sausage or other meat of choice (optional)

Preparation

• Peel the potatoes and cut them into equal pieces.
• Finely chop the endive if needed.

Method

1. Boil the potatoes in lightly salted water for about 20 minutes until tender.
2. Meanwhile, fry the bacon strips until golden and crispy.
3. Drain the potatoes and allow to steam dry briefly. Mash with milk and a knob of butter into a creamy mash.
4. Gradually add the endive and bacon to the hot mash and stir well.
5. Let sit on low heat for 2 more minutes, stirring regularly to prevent burning.
6. Stir in the crème fraîche and season with salt and black pepper.
7. Serve with smoked sausage or other meat of choice and use the cooking juices for gravy.