About this recipe:This recipe is my mum's. I loved 'andijvie stamppot' as a kid growing up in the Netherlands, and I still love it. Raw chicory or endive is mashed together with boiled potatoes, mixed with bacon and served with sausage as a main dish. A very common dish in the Netherlands during the colder months.
2kg potatoes for mashing
250g bacon, cubed
2 pork sausages
big splash of milk, or as needed
pinch of nutmeg, or to taste
salt and pepper, to taste
100g butter, or to taste
400g endive, finely shredded
175g mature Cheddar cheese
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Method Prep:10min › Cook:30min › Ready in:40min
Bring a big pot of lightly salted water to the boil. Add the potatoes and boil for 20 to 25 minutes. Drain and set aside.
Place the cubes of bacon in a frying pan and heat until evenly brown and crispy. Set aside. Cook the sausages in the same pan until they're browned on all sides and cooked through.
Add a big splash of milk, nutmeg, salt and pepper and 3/4 of the butter to the potatoes. Mash until you have a smooth puree. Add more butter, salt and pepper to taste. Add more milk if mash is too dry.
Gradually add shredded endive to the mash and mix, until all endive is used. Mix in the cooked bacon as well, with a little bit of the fat from the pan. Add grated cheese. Reheat and mix until the cheese has melted and the dish is heated through. Serve with the sausages.