Stamppot Andijvie met Spek (Endive Mash with Crispy Bacon)
Why this recipe works
- Fresh bite with creamy mash: Raw endive is folded into the hot potatoes at the end, softening just enough while keeping its lightly crisp texture.
- Savoury depth: Crispy bacon adds smoke, salt and rendered richness that balance the buttery potatoes and peppery greens.
- Classic stamppot method: Vegetables are mixed directly into the mashed potatoes, creating a hearty one-dish meal with simple, familiar ingredients.
Get the most out of this recipe
Authenticity notes
- Dutch home-style cooking: Stamppot is everyday Dutch comfort food, built around mashed potatoes and vegetables rather than separate side dishes.
- Endive goes in raw: For andijviestamppot, the endive is commonly folded through the hot mash so it wilts lightly instead of cooking down fully.
Texture tips
- Steam-dry the potatoes: Let the drained potatoes sit briefly in the hot pot before mashing to drive off excess moisture and keep the mash light.
- Dry the endive well: Washed endive should be spun or patted dry so it adds freshness without watering down the potatoes.
- Add milk gradually: Pour in the milk a little at a time and stop when the mash is creamy but still sturdy enough to hold the endive and bacon.
Ingredient notes
- Choose good mashing potatoes: Yukon Gold potatoes work well because they mash smoothly while keeping enough body for a rustic stamppot texture.
- Slice the endive thinly: Thin ribbons fold through the mash more evenly and soften quickly from the residual heat.
- Use well-browned bacon: Crisp, properly rendered bacon gives the mash a stronger savoury finish and avoids chewy pieces.
Make-ahead tips
- Best served fresh: The endive has the best texture when folded in and served straight away while the potatoes are hot.
- Reheat gently: Warm leftovers over low heat with a splash of milk, stirring often; the endive will soften further after refrigeration.
- Prep components ahead: The endive can be washed and sliced ahead, and the bacon can be cooked in advance, but mash and combine the dish just before serving.
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 bring to the boil. Boil for 15 to 18 minutes, until very tender when pierced with a knife.
- Meanwhile, cut the bacon into lardons and fry in a large frying pan over medium heat for 8 to 10 minutes, stirring now and then, until crisp and the fat has rendered. Lift the bacon out with a slotted spoon and set aside, leaving the fat in the pan. Turn off the heat.
- Wash the curly endive well and spin or pat dry. Trim away any tough base, then slice into thin ribbons. Keep it ready by the hob so it can be folded in while the mash is hot.
- Drain the potatoes well, then return them to the hot pot and let the steam evaporate for 1 minute. Add the unsalted butter and mash until smooth. Pour in the whole milk a little at a time, mashing until creamy and hot.
- Fold the curly endive through the hot mash so it softens slightly but keeps a little bite. Stir in most of the crispy bacon, reserving a small handful for the top. Season with black pepper, then serve straight away with the reserved bacon scattered over.
Recipe notes
Tips
- For the best texture, let the drained potatoes steam dry in the pot before mashing so the mash stays fluffy rather than watery.
- If the mash feels too stiff, warm a splash more whole milk in the bacon pan and stir it through to loosen without cooling the dish.
Substitutions
- Replace Whole milk with low-fat milk for a lighter mash, adding it gradually as it will loosen the potatoes more quickly.
- Replace Bacon with smoked turkey for a leaner, smoky finish; fry it until well browned so it stays punchy in the mash.
Storage
- Refrigerate up to 2 days
- Cool quickly, cover and refrigerate. Reheat gently in a saucepan over low heat with a splash of whole milk, stirring often, until piping hot; the endive will soften further on reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 40min (25min active)
- Difficulty: Easy
- Cuisine: Dutch
-
Allergens:
Milk
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