Dutch Andijviestamppot (Endive Mash with Bacon)

About This Recipe

Dutch Andijviestamppot is a real, traditional Dutch dish, known as Endive Mash with Bacon. A creamy mash of potatoes folded with raw curly endive that wilts from the heat, topped with crispy bacon bits.\n\nAndijviestamppot is one of the most common variations of Dutch stamppot, valued for using raw endive that wilts directly into hot mashed potatoes without needing separate cooking, making it a quick, everyday winter dinner.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Dutch home cooking, not a generic stand-in for a search term.

Ingredients

Serves 4

• 1 kgpotatoes(peeled and cubed)
• 500 gcurly endive(washed and roughly chopped)
• 150 mlwhole milk(warmed)
• 3 tbspbutter
• 150 gbacon(diced)
• 1 tspfine sea salt(to taste)
• 0.25 tspblack pepper
• 1 tspground nutmeg

Instructions

1. 1

   Boil the potatoes

   Boil the potatoes in salted water until fork-tender, about 20 minutes; drain thoroughly.

2. 2

   Fry the bacon

   While the potatoes cook, fry the diced bacon in a skillet until crisp.

3. 3

   Mash the potatoes

   Mash the hot, drained potatoes with warmed milk and butter until smooth.

4. 4

   Fold in the endive

   Immediately fold the raw, chopped endive into the hot mash — the residual heat wilts it without needing to cook it separately.

5. 5

   Season

   Season with salt, pepper and nutmeg.

6. 6

   Serve

   Mound the mash onto plates and top generously with the crispy bacon and its rendered fat.

Variations

• •

  A vegetarian version skips the bacon and adds extra butter or a fried egg on top.

• •

  Add grated cheese into the hot mash for a creamier, richer version.

• •

  Serve with a smoked sausage on the side instead of bacon for a heartier meal.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions