Dutch Mashed Potato and Escarole (Andijviestamppot)
Learn how to make Andijvie Stamppot, a traditional Dutch dish of mashed potatoes and escarole. This recipe is simple and perfect to enjoy on cold days. This escarole mash is gluten-free and fits a vegetarian diet if no bacon bits are added.
Ingredients
- 2 lbs floury potatoes
- 1 lb escarole
- 2 tablespoons butter
- ½ cup milk
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: Crispy bacon bits and gravy for serving
Instructions
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Prepare the Potatoes: Peel and cut the potatoes into equal pieces. Bring a large pot of water to a boil, add the potatoes, and cook for 15-20 minutes or until tender. Drain and let them steam dry for a minute.
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Mash the Potatoes: Add butter, milk, nutmeg, salt, and pepper to the potatoes. Mash until smooth and creamy.
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Prepare the Escarole: Remove the core and any wilted leaves. Finely chop and rinse well. Bring a pot of water to a boil, add the escarole, and cook for 5-8 minutes. Drain immediately to retain some crunch.
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Combine: Mix the cooked escarole into the mashed potatoes until evenly distributed. Taste and add salt and pepper if needed.
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Serve: Serve warm, optionally with crispy bacon bits and a well of gravy.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave or on the stovetop with a splash of milk to refresh the texture.
Nutrition
Per serving (1)
- Calories
- 282 kcal
- Carbs
- 44 g
- Protein
- 7 g
- Fat
- 9 g
- Fiber
- 7 g
- Sugar
- 3 g
- Sodium
- 237 mg
Recipe by Deborah Green
Recipe from https://dishfullofmemories.com/dutch-andijvie-stamppot-potato-escarole-mash/