Jan 22, 2009

Curly Endive Mash


A stamppot is a really traditional and simple Dutch dish; mashed potatoes with one or more (root) vegetables. What I really love about a good ‘stamppot‘, though, is how you can add almost anything to it and still have it taste great. It’s a great way to clean out your vegetable drawer at the end of the week, because you can easily combine two or more vegetables!

Usually a stamppot is served with smoked sausage (like the one I use in my split pea soup recipe), real bacon bits and Dutch gravy. I like to vary and add a little cheese to one dish, a handful minced chorizo to another or even finely chopped sun-dried tomatoes works great with vegetables like curly kale. It really depends on my mood and the time of year. Here’s my (vegetarian) take on our traditional curly endive hodgepodge. Andijviestamp, as we call it.



5 oz cheese cubes
2 pounds potatoes
1 red bell pepper
1 medium onion
1 tbsp coarse mustard
1/3 head curly endive
1/2 cup milk



Peel, dice and wash your potatoes. Boil them in salted water for about 20 minutes, until they’re thoroughly cooked.


I love roasted peppers but you can also sautee them, if that’s what you prefer. Roasting them just really brings out their flavor and sweetness. Roast the pepper on your stove top or in your oven, place it in a bowl and cover with plastic wrap.


I’ve diced half a large (or grab 1 medium) onion, and cooked it over very low heat in 1 tbsp butter so it would be soft and slightly caramelized. You can also use finely minced (raw) spring onions in stead, they’ll give a nice zing!


I’ve chopped 5 oz aged Gouda cheese. You can do this with virtually any cheese—I think pepper jack will be perfect for it as well.


In case you’re wondering what this is; it’s my son giving the cheese back to its rightful owner. Kids are weird :)


Never quite sure what to call this. What you call endive over there, we call chicory. So I’ll just call this curly endive! Give it a good wash. Even though you can cook it -or turn it into creamed endive- I prefer to eat them as salad leaves.


Finely chop 1/3 head of curly endive, go for more if you like lots of green.


The pepper will have cooled off and peeling the skin is now childsplay. Don’t take all the charred spots off as it flavors the pepper. Chop it anyway you like and add them to the onions to keep them warm.


My potatoes look awfully yellow, I know; it’s the light over my stove messing with my photos! Check the potatoes for readiness and drain them.


I’ve poured 1/2 a cup of milk in a bowl, whisked 1 heaping tbsp sharp, coarse mustard in and popped it in the microwave until the milk was steaming hot. The mustard spices up the mash and really compliments the cheese.


Add a tiny knob of butter, a generous amount of black pepper, a pinch of nutmeg and the hot mustard-milk to the potatoes.


Mash it until it’s a smooth puree. Check the seasoning because it might need a little more salt. Make sure the puree is really hot before you add the endive—reheating it afterwards will make the endive wilt where you want it to be crispy.


Add the onions, peppers and curly endive and mix it all up. Stir in the cheese cubes right before serving. The heat will make the cheese melt a little and blend in with the potatoes. It’s absolutely delicious!


This is a pretty basic, straightforward but incredibly flavorful dish. The cheese makes it rich enough to be eaten as a meal on its own, but don’t let me stop you from throwing in a peppersteak and serving this as a side-dish in stead! 


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    1. 1

      Thanks Kay. Your recipes are as amazing as always. So is your photography. AND so is your little one!!!!

      aadila on Jan 22, 2009 @ 1:37 pm Reply
    2. 2

      What a tasty looking “mash.” Thanks for sharing!

      Gretchen Noelle on Jan 22, 2009 @ 2:56 pm Reply
    3. 3

      I make pretty much the same dish, but i don’t think i could ever do it without bacon! Either small pieces or “speklapjes” make this dish complete! Well for me at least.

      Werner on Jan 22, 2009 @ 3:08 pm Reply
    4. 4

      Your stamppot sounds fabulous! I loved eating the various types of stamppot when I lived in NL for a couple of years. My favorite was the one with carrots – hutspot?

      I will have to try this out on some of my friends who have also been lucky enough to have been to NL.

      thanks for the post!

      Holly on Jan 22, 2009 @ 3:25 pm Reply
    5. 5

      I love the idea of a mixed veg mash, especially using some fresh greens. I’m always looking for ways to use things like kale and chard that make them a bit more enticing yet not wilted versions.

      And I just looked at your stroganoff sauce which I intend to make for dinner – had a craving for stroganoff and remembered it was featured here…so maybe a bit of stroganoff drizzled on the mash…

      All photos are wonderful, but I especially like the pouring milk and potato washing!

      Ann from Montana on Jan 22, 2009 @ 3:29 pm Reply
    6. 6

      Ann, you might enjoy a dish I made a few weeks ago then. Sauteed onions, bell pepper and garlic, added curly kale to it and stir-fried it for a while. Also added 2 diced roma tomatoes, a really good pinch of pepper and about 1/4 cup finely minced chorizo. Let everything heat through and add it to the mashed potatoes. It was one of the better kale dishes I’ve tasted so far!

      Gah, I just like food too much, I just won’t shut up about it :)

      Kay on Jan 22, 2009 @ 3:41 pm Reply
    7. 7

      Holly, I love a good hutspot. If you liked that one, you might also enjoy my Carrot & Potato Gratin! It’s like our traditional hutspot only with a modern twist.

      Kay on Jan 22, 2009 @ 3:45 pm Reply
    8. 8

      Oh I can’t wait to dig into this wonderful creation this weekend. My Moms half dutch so I’m going to have to do some searching for family recipes. Yum! I love that most of your things are rustic and uncomplicated. We live in the country on a farm and this is how I like to cook well besides making sushi once in awhile.

      Angela from Virginia on Jan 22, 2009 @ 4:01 pm Reply
    9. 9

      I love any kind of potato recipe. This one I may have to put on my list of things to try soon…lol.

      Catlin Humes on Jan 22, 2009 @ 5:39 pm Reply
    10. 10

      Wow, this looks good. I am looking at the sale papers to plan my meals for next week, and I think that this is going to have to find its way onto the menu!

      Mary on Jan 22, 2009 @ 7:54 pm Reply
    11. 11

      Originally Posted By Mary
      Wow, this looks good. I am looking at the sale papers to plan my meals for next week, and I think that this is going to have to find its way onto the menu!

      And here I was, thinking I was the only one who planned a week of meals ahead :)

      Kay on Jan 22, 2009 @ 7:59 pm Reply
    12. 12

      This definitely sounds like my kind of thing. I have never had stamppot before but everything in this sounds great!

      Melissa on Jan 23, 2009 @ 2:29 am Reply
    13. 13

      Yowza! Am eating the mash now – used kale/chard/beet greens (in my frig and needed to be used) in place of the curly endive/chicory… A side of corned beef brisket – (it was on sale today and I couldn’t resist)…stroganoff another day. Oh, a bit of sharp cheddar instead of gouda.

      Mash was excellent, the mustard in the potatoes is wonderful!

      Ann from Montana on Jan 23, 2009 @ 3:04 am Reply
    14. 14

      another observation… I really like how the greens stay a bit “crispy” in the mash.

      Ann from Montana on Jan 23, 2009 @ 3:05 am Reply
    15. 15

      Thanks Kay! I looked up the Carrot and Potato Gratin and will give that a try soon!

      Holly on Jan 23, 2009 @ 8:34 am Reply
    16. 16

      This brings back a good memory. When I was a little kid my mother used to make mashed potatoes and a good salad with veggies and bleu cheese dressing. Just before serving she would mix the salad and potatoes and oftentimes serve it with a good meatload. One of my favorite meals. The crispiness of the salad and the taste of the cheese dressing and the potatoes together made it work very well. I still make this occasionally today. So easy and so good.

      dick on Jan 23, 2009 @ 9:35 am Reply
    17. 17

      Dang it . Meatloaf, not meatload. I should preview before pressing submit.

      dick on Jan 23, 2009 @ 9:36 am Reply
    18. 18

      I really enjoy your blog, and yes, I found it when you made the braised cabbage on Pioneer woman. I made that cabbage, it was delicious!

      And for the record, the chicory you linked is called Belgian endive in the market where I shop. You made me curious as to the different kinds of chicory, so I did a google. It was very interesting and informative. My local produce stand labels what you used in the recipe as escarole.

      I’ve never had the pleasure of traveling to Holland, but people who have tell me the veggies there are so much more flavorful than the supermarket variety here. Lucky you.

      A question about the cheese. When you say ‘cheese’, what kind of cheese would that be? Like Gouda? I’m not at all informed on Dutch cheeses and guess I’d better go google again….

      Nan on Jan 23, 2009 @ 3:10 pm Reply
    19. 19

      Nan, it’s surprising to find how many different names a certain vegetable can have! We have a huge variety of vegetables here, good thing, since I love eating vegetables.

      Since I live in Gouda, I mainly use Gouda cheese. It’s very cheap for me.

      Kay on Jan 23, 2009 @ 5:42 pm Reply
    20. 20

      Pictures seem so appetizing! I’ll definitely try this.

      Zerrin on Feb 13, 2009 @ 9:50 pm Reply
    21. 21

      Love it, Love it, Love it! What a stunning potato salad style dish. It’s making me hungry just looking at it. Beautiful!

      Chuck on Feb 14, 2009 @ 10:31 pm Reply
    22. 22

      This sounds (and looks) amazing! Chicory problem — solved! Thank you! (And I like the idea of putting a poached or fried egg on top. What do you think?

      Sarah on Mar 11, 2009 @ 2:09 am Reply
    23. 23

      Sarah, you had me smiling. Traditionally this is served with (soft) boiled eggs, either served on the side or mashed in! I wouldn’t go for fried eggs, though.

      Kay on Mar 11, 2009 @ 8:12 am Reply
    24. 24

      I was searching for a kale recipe and found this. I like to adapt, and it got me thinking, so cooked the potatoes in the pressure cooker with onions and garlic and the kale thrown in with some sea salt. Drained, then Pecorino cheese added at the end and mixed with a whisk, so a bit sloppy (my children call most of my food ‘slop’ but it always tastes ok!). Will fry the leftovers (not much) for breakfast tomorrow with a poached egg on top. Thanks for the inspiration.

      Rachel on Mar 27, 2009 @ 10:00 pm Reply

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