Dutch Andijvie Stamppot – Potato and Escarole Mash
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Dutch Escarole Mash, or Andijvie Stamppot, is a comforting mix of creamy mashed potatoes and chopped escarole. It’s a simple, traditional dish from the Netherlands, often served with crispy bacon bits and a well of gravy. This recipe brings together hearty ingredients in an easy-to-make meal.
This one-pot dish is a budget-friendly winter staple in the Netherlands and has been enjoyed for generations. It’s a classic recipe that remains popular year after year. There are two common ways to prepare it: one with raw escarole mixed into mashed potatoes, and the other, which I’m making here, with cooked escarole. It’s often made with bacon and is sometimes called “stimpstamp,” a more traditional name for the dish.
What is Dutch Stamppot? Popular Types to Know
“Stamppot” translates to “stomp pot,” or “mash pot,” referring to the method of mashing potatoes and vegetables together in one pot. It’s simple and satisfying!
Stamppots are seasoned simply and traditionally served with a small well of gravy in the center, often accompanied by a piece of meat on the side.
The most traditional stamppot dishes include:
- Hutspot: Mashed potatoes, carrots, and onions.
- Boerenkool: Mashed potatoes with kale.
- Zuurkool: Mashed potatoes and sauerkraut.
- Andijviestamppot: Mashed potatoes with raw or cooked escarole.
A newer variation gaining popularity is Spruitjes Stamppot, which combines mashed potatoes with Brussels sprouts.
How to Make Andijvie Stamppot
This dish begins by boiling potatoes until soft and mashing them with butter, milk, and seasonings to form a creamy base. Chopped escarole is then lightly cooked, retaining a bit of crunch, and mixed into the mashed potatoes.
Common meats served alongside stamppot include crispy bacon bits, rookworst (Dutch smoked sausage), meatballs, grilled pork chops, or roast chicken.
Continue reading for the full recipe with ingredients and step-by-step instructions.
Customization Options
For a vegetarian version, leave out the bacon bits or substitute with crispy fried onions. To make it dairy-free, use olive oil or a dairy-free butter substitute. You can also add a handful of cheese or olive oil for extra richness.
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
- 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.
- Mash the Potatoes: Add butter, milk, nutmeg, salt, and pepper to the potatoes. Mash until smooth and creamy.
- 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.
- Combine: Mix the cooked escarole into the mashed potatoes until evenly distributed. Taste and add salt and pepper if needed.
- 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 Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 282Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 237mgCarbohydrates: 44gFiber: 7gSugar: 3gProtein: 7g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
