A creamy mash of potatoes folded with raw curly endive that wilts from the heat, topped with crispy bacon bits.
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.
Serves 4
Boil the potatoes in salted water until fork-tender, about 20 minutes; drain thoroughly.
While the potatoes cook, fry the diced bacon in a skillet until crisp.
Mash the hot, drained potatoes with warmed milk and butter until smooth.
Immediately fold the raw, chopped endive into the hot mash — the residual heat wilts it without needing to cook it separately.
Season with salt, pepper and nutmeg.
Mound the mash onto plates and top generously with the crispy bacon and its rendered fat.
Fold the raw endive into the mash while it's very hot — the residual heat is what wilts the greens; adding it too late leaves it too crunchy and bitter.
Use the rendered bacon fat as part of the seasoning, drizzling a little over the mash for extra flavor.
Chop the endive into manageable bite-sized pieces so it distributes evenly through the mash.
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.
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.
Andijviestamppot 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.
It needs to sit in the hot mash a bit longer to fully wilt, or the potatoes weren't hot enough when combined — mash the potatoes just before adding the endive.
It's best made fresh, since the endive continues to wilt and can become soggy if the dish sits too long before serving.
Regular chicory or curly frisée are close substitutes, though the exact bitterness level may vary slightly.
Per serving (380g / 13.4 oz) · 4 servings total
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