Alright, I’m calling it…Winter is here! When I woke up this morning, I woke up to a mini snowstorm and a beautiful white winter wonderland. And the snow just keeps falling! Though a little part of me is worried how I will get to work tomorrow, watching the snow fall makes sitting on the couch in my pajamas that much more cozy. You know what days like these call for? Some nice winter comfort food! One of my favorite winter dishes is a Dutch classic called andijviestamppot. This literally translates to “endive mash pot”. This dish is basically just mashed potatoes with raw endive mixed in. While there’s many different variations of stamppot (like with kale or even with fruits!), andijviestamppot is definitely my favorite. It’s so comforting after coming home from a cold commute! It’s not only delicious, but fairly quick and easy to make too!
What you’ll need
- 1 kg of floury potatoes
- 250 gr of curly, raw endive (chopped into thin strips)
- a knob of butter*
- a splash of whole milk*
- 150 gr of smoked bacon cubes*
* you can substitute these ingredients for ingredients that are lower in fat, of course
How to make the andijviestamppot
- peel the potatoes and cut them into similar sized pieces to cook them evenly. Boil the potatoes in a big pot according to the directions on the package (usually around 20 minutes).
- in the meantime, fry the bacon cubes in a frying pan until they’re nice and crispy.
- when the potatoes are cooked, drain them in a colander and let the leftover water evaporate.
- put the drained potatoes back into the pot and lightly mash them. Add butter and milk to taste. If you like a dryer, crumblier consistency (like me), add only a little bit of milk. When you’ve reached the desired consistency, start to add and incorporate the endive in small amounts. If the endive doesn’t wilt fast enough, you can put the pot back on the cob on a very low heat. When all the endive is mixed with the mashed potatoes, stir in the fried bacon cubes. We like to add them with the bacon grease for extra flavour, but you can drain them of the grease beforehand if you prefer.
- serve your andijviestamppot piping hot on a plate or in your favorite bowl (I’ve lately been loving eating from bowls).
There you go! Pretty easy, huh? You can eat it as is or add a dab of whole grain mustard for an extra flavour dimension.
I’ve been wanting to share this recipe for quite some time now, but it felt a little silly because it’s such a common dish here in The Netherlands! But I love making winter comfort food from other countries (most recently I made ribollita from Tuscany, so good!), and since most of my audience is US-based, I thought “why not?”, haha!
What is your favorite winter comfort food? Let me know in the comments below!