Warm Stamppot Andijvie (Dutch Mashed Potatoes with Endive)
Why this recipe works
- Efficient one-pot method: The potatoes and endive cook together, keeping the workflow simple and reducing washing up.
- Creamy without cream: Floury potatoes, warm milk and butter create a smooth, soft mash with enough body to hold the greens.
- Tangy balance: Dijon mustard lifts the richness of the butter and milk, giving the stamppot a cleaner finish.
Get the most out of this recipe
Ingredient notes
- Use floury potatoes: Russet or another floury potato gives stamppot its light, mashable texture; waxy potatoes can turn dense or gluey.
- Wash the endive thoroughly: Curly endive can hold grit in its leaves, so rinse it well and lift it out of the water rather than pouring the grit back over it.
- Choose mustard to suit the finish: Dijon gives a smooth, sharper tang, while whole-grain mustard is milder and adds a little texture.
Common mistakes
- Skipping the steam-dry step: Returning the drained potatoes and endive to the hot pot briefly helps excess moisture evaporate, preventing a watery mash.
- Adding cold milk: Warm milk blends into the potatoes more smoothly and keeps the stamppot hot as it comes together.
- Cooking the endive too long: Add the endive near the end so it softens without becoming dull, limp or overly bitter.
Make-ahead tips
- Make ahead and reheat gently: Cook and mash the stamppot in advance, then reheat over a low heat with a little milk, stirring often until piping hot.
- Freeze in portions: Cool quickly, freeze in airtight portions, then defrost overnight in the fridge before reheating.
- Best texture when fresh: The mash is at its fluffiest just after cooking, though leftovers still reheat well with added milk.
Authenticity notes
- Dutch home-style mash: Stamppot is built around mashed potatoes and vegetables combined in one hearty dish rather than served as separate sides.
- Warm and raw versions exist: This version softens the endive in the pot; some andijvie stamppot recipes fold the greens in raw for a fresher, crunchier contrast.
- Classic serving: A hot sausage is a traditional and practical pairing, adding savoury richness to the creamy vegetable mash.
Equipment you'll need
Ingredients
Instructions
- Peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water, and add 1 1/2 tsp of the salt. Bring to the boil, then simmer for 15 minutes.
- Meanwhile, wash the endive well and shake it dry, then roughly chop. Add it to the pot and simmer for 5 to 7 minutes, until the potatoes are very tender and the endive has softened. A knife should slide through the potatoes easily.
- Drain well in a colander, then return everything to the hot pot. Let it steam dry over a low heat for 1 minute, shaking the pot once or twice. This helps the mash stay fluffy rather than watery.
- Warm the milk in a small saucepan until steaming but not boiling. Add the butter to the potatoes and mash until it starts to melt. Pour in most of the warm milk and mash again until creamy, adding the remaining milk as needed.
- Stir in the Dijon mustard, white pepper, and the remaining 1/2 tsp salt. Taste and adjust with a little more white pepper if you like. Serve straight away while hot.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For a smoother stamppot, mash thoroughly, then beat with a wooden spoon for 30 seconds to make it extra creamy.
- If the endive seems gritty, wash it in a bowl of cold water, lift it out, and repeat with fresh water so the grit stays behind.
- If serving to anyone vulnerable, make sure any sausage you add is cooked until piping hot throughout.
Substitutions
- Replace whole milk with lactose-free milk for a similar creamy finish.
- Replace Dijon mustard with whole-grain mustard for a milder tang and a little texture.
Storage
- Refrigerate up to 3 days
- Cool quickly, cover and refrigerate. Reheat in a saucepan over a low heat with a splash of whole milk, stirring often, until piping hot; or microwave in short bursts, stirring between each. Freeze in airtight portions for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 45min (18min active)
- Difficulty: Easy
- Cuisine: Dutch
-
Allergens:
Milk Mustard
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