Dutch Potato Purée with Curly Endive & Bacon

Scott Bauer, USDA ARS / Wikimedia Commons / PD USDA ARS
Prep: 25 mins
Cook: 40 mins
Total: 65 mins
Servings: 4 servings
Nutrition Facts (per serving)
894 Calories
44g Fat
71g Carbs
52g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 894
% Daily Value*
Total Fat 44g 57%
Saturated Fat 18g 88%
Cholesterol 144mg 48%
Sodium 1354mg 59%
Total Carbohydrate 71g 26%
Dietary Fiber 7g 26%
Protein 52g
Calcium 198mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Curly endive (otherwise known as frisée or endive lettuce) is most often used in the Netherlands to make a traditional winter dish called andijviestamppot. The clever contrast between the slightly bitter edge of the curly green chicory leaves and the creamy richness of the potatoes is what works here.

Many traditional andijviestamppot recipes simply combine mashed potatoes and raw curly endive with a bit of butter, milk, nutmeg and seasoning. Yes, this is classic comfort food at its simplest and that's nothing to be apologetic about. You could also add small cubes of young Gouda cheese to enrich the dish if you fancy. We like to serve andijviestamppot with small strips of pan-fried smoked bacon, but it could also be combined with your favorite meatballs, sausage, rookworst and gravy.

You will need a large soup pot, a salad spinner, a sharp chef's knife, a potato masher and a wooden spoon.


  • 3.3 lbs./1.5 kg. potatoes (floury)
  • 1/2 lbs./250 g. endive (curly)
  • 10.5 oz./300 g. bacon (smoked)
  • 2 cups/475 ml. milk
  • 2 tbsp. butter
  • Pinch of nutmeg (freshly grated)
  • Salt and white pepper to taste

Steps to Make It

  1. Wash and peel the potatoes and cut into similarly sized pieces for even cooking. In a large soup pot, boil the potatoes in salted water for 20 minutes.

  2. Meanwhile, wash the head of curly endive thoroughly under cool running water to get rid of all soil - you wouldn't want that gritty texture in your finished dish. Trim any coarse stems and discard any brown leaves. Spin the salad leaves dry using a salad spinner. With a sharp knife, cut the curly endive into thin strips.

  3. Fry the bacon in a frying pan, until just crispy. Drain on kitchen paper and crumble into small pieces. Warm the milk in a small saucepan.

  4. Drain, shake and dry the potatoes with kitchen towels before mashing with a potato masher or ricer. Working quickly, add the warm milk and butter. Season to taste with nutmeg, salt and white pepper.

  5. Mix the raw curly endive through the cooked mashed potato mixture. Add the bacon, mix again, and serve piping hot.


  • Have you always thought of stamppotten as unhealthy? Think again. Potatoes are packed with potassium and vitamin C, while curly endive is rich in folate, fiber and vitamins A and K. All that, and they're a frugal choice, too.

  • Hearty stamppotten are usually enjoyed as a main meal in the Netherlands, but nothing stops you from serving this as a vegetable side dish or as a way to make some leftover mashed potatoes go further the next day. Simply warm the mashed potatoes in the microwave, and then add the raw curly endive and cooked bacon bits just before serving, and season to taste.

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