Mashed potatoes with endive
Use it as main dish, side dish or salad
Today I've got a regional speciality from the Lower Rhine area for you.
Originally I come from Westphalia and didn't kow this dish until I moved here, but I fell in love with it right away.
I'm sure you will feel the same, because it's tasty, low on calories and easy to recreate. You can even modify it according to your own taste. I will present you some ideas later.
- 500g potatoes
- 250g endive
- 50 - 100ml milk or oat milk / soya milk or a similar product or margarine / butter / oil
- 1 - 2 tbsp. mustard
- salt, pepper, paprika, vegetable stock powder
Cut the endive
- Cut the washed endive in small stripes.
- Peel the potatoes and cut them into pieces.
- Boil the potatoes for ca. 10 minutes until until a knife inserted in the middle of a potato goes in with almost no resistance.
- Drain out all of the water.
- Put the pot with the potatoes - without water - back on the oven over a low flame to cook off the remaining drops of water water from the potatoes.
- Mash the potatoes with a potao masher or a mixer.
- Leave or put the mashed potatoes back in the pot on the oven over a very low flame.
- Add the milk or soya milk or butter or whatever you want to use. Make the mashed potatoes a bit thinner than usual.
Mix and season
- Season the mashed potatoes with salt, pepper, paprika and vegetable stock powder. Overseason it a bit, because the mashed potatoes will season the whole dish later.
- Stir in the mustard. Dijon mustard works well.
- Add the endive a little at a time, stirring continuously
- After you tested if you flavour it again the dish is ready. But you also can keep it on a low flame for ca. 15 minutes if you prefer it to have a more creamy texture. Let it cool down to have a salad.
Now you can put in the enidve.
What about the strange name?
If you were wondering about the name of the dish: It has several names in Germany and the Netherlands. It's known, inter alia, as "Ärpel mit Schlaat", "Andijviestamppot" or simply "Endivien-Kartoffelstampf".
Suit your own taste
As I told you earlier it's really simple to modify the dish. Here are a few ideas:
- You can stir in some cream cheese.
- If you want to eat some meat with the dish you can put (fried) bacon, pieces of ham or sautéed minced meat in. Meatballs go well, too. In some areas they even eat the dish with blood sausage.
- Of course you can put in different spices and herbs - for example garam masala, garlic, baharat, picadillo - to give the dish a whole new taste.
- We like it to mix some fried onions among the potatoes.
- I used a mustard I bought at a mustard mill in Groningen in the Netherlands, but I also tested the recipe with dijon mustard and one from Düsseldorf. I think medium hot mustard works best, but perhaps you want to try out a hot mustard or Bavarian sweet mustard. I would recommend to test it with a small amout of the mashed potatoes. You may also highlight the tast with vinegar or sumac.
Of course you can warming up leftovers the following day. Some say this dish even gets better in this way. Especially in summer it's also nice to eat it cold as salad - perhaps as a little lunch during office days.
Now I'm curious: I would love to hear how you like this recipe. :-)
Here's my recipe for vegetable stock powder!