Cuisine: Dutch / Holland / The Netherlands
A Dutch winter classic. Do note that there’s no need for dairy with Dutch potatoes because they are creamy by nature. The idea here is that the vegetables release enough juices to make the potatoes moist enough.
Cooking time: 20 min
You need: a pot, a skillet and a bowl
- 600 gram (1.3 lb) potatoes
- 400 gram(14 oz) escarole endive
- 1 teaspoon salt
- 6 bacon strips
- Optional: a pinch of nutmeg and/or pepper
- Peel the potatoes and cut into regular sized chunks.
- Put them in a pot.
- Add enough water to barely cover the potatoes.
- Bring the pot to a boil.
- Add salt.
- Lower the heat to medium and simmer for about 20 minutes.
- Time for the skillet now to fry the bacon. It can cook on its own fat, or you might want to help it a little with a bit if water.
- When the bacon is done, cut into small strips or chunks.
- Try the potatoes with a fork. If they are easily pierced or fall off the fork it means that the potatoes are ready.
- Keep a glass (cup) of the the potato-water and discard the rest.
- Mash the potatoes in a bowl. Add some potato-water if the mashed potatoes seem dry.
- Wash the escarole endive, rinse and cut into 2cm (about 1 inch) strips.
- Mix the escarole endive in with the mashed potatoes and then add the bacon.
- Taste for salt and adjust is necessary.
- Optional: add a pinch of pepper or nutmeg if that suits your taste.
Notes on the Dutch Endive Stew with Mashed Potatoes
- If escarole endive is unavailable you could use mustard greens, fresh spinach or arugula – they all work well.
- Given that it’s difficult to find creamy Dutch potatoes in other places around the world, you may consider using dairy if the result is not creamy enough for your taste. Fresh cream would do the trick, but not too much; all you need is to make the potatoes a bit creamy, after all.