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1
Boil the Potatoes
20 Mins
Boiling water, 100°C (212°F)
Put the potato chunks in a large pot, cover with cold salted water and bring to a boil. Cook for about 20 minutes until the potatoes are completely tender and fall apart when prodded with a fork.
Starting in cold water lets the potatoes cook through evenly instead of going soft outside and hard inside.
Done when: Potatoes that fall apart when prodded with a fork.
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2
Fry the Speklap
12 Mins
Medium-high heat, 180°C (350°F)
While the potatoes boil, melt 15 g of the butter in a large frying pan over medium-high heat. Lay the speklap slices in a single layer and fry for about 5 to 6 minutes a side until deep golden-brown and crisp at the edges. Check that the pork reaches 63°C (145°F) inside, then lift the slices out and rest them for 3 minutes.
Do not crowd the pan — fry in two batches if needed so the slices brown instead of stewing in their own fat.
Done when: Deep golden-brown, crisp-edged slices, 63°C (145°F) inside.
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3
Make the Butter Gravy
5 Mins
Medium heat, 160°C (320°F)
Keep the pan with the pork drippings on medium heat, pour in the beef stock and scrape up the browned bits from the bottom. Simmer for about 3 minutes until slightly reduced, then whisk in a small knob of butter from the mash portion until the gravy turns glossy.
The browned bits in the pan are the whole flavour of the gravy — scrape them up, do not wash them away.
Done when: A glossy, lightly thickened gravy that coats a spoon.
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4
Mash with Butter, Milk & Nutmeg
5 Mins
Hot
Drain the potatoes well and return them to the hot pot. Add the remaining butter, the warm milk, the nutmeg, salt and pepper, and mash until soft and fluffy, with just a little texture left — do not whip it smooth.
Mash while the potatoes are steaming hot and add the milk a splash at a time; cold potatoes or too much milk turn the mash gluey or wet.
Done when: A soft, fluffy mash that holds its shape on a spoon.
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5
Wilt the Endive into the Mash
3 Mins
Low heat, 80°C (175°F)
Set the pot back on low heat and stir the endive into the hot mash a handful at a time, waiting for each handful to wilt slightly before adding the next. Stir for 2 to 3 minutes until the leaves are wilted but still bright green with a little bite.
A handful at a time is the Dutch way — the whole pile will not fit at once, and adding it gradually keeps the leaves from clumping and overcooking.
Done when: Bright-green, wilted endive folded evenly through the mash.
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6
Serve with Speklap & Gravy
3 Mins
Hot
Spoon the andijviestamppot onto warm plates in generous mounds, lay a slice or two of speklap alongside each portion, and spoon the butter gravy over the mash and the pork.
Make a small well in the top of the mash for the gravy — it melts down into the potatoes as you eat.
Done when: A steaming mound of green mash with crisp speklap and glossy gravy.
auto_awesome Finishing Touches & Plating
Serve the andijviestamppot the moment it is mashed, steaming hot, with the speklap still crisp and the gravy spooned over the top — the mash should be soft enough to eat with a spoon, the endive still bright green, and the pork rich and salty against it.
Netherlands
45m
