Stamppot Andijvie (Endive Mash)

Ingredients

• 1 kg Potatoes
• 500 g Endive
• 1/2 cup Milk
• 4 tablespoons Butter
• 8 medium Meatballs (beef or pork)
• 1 tablespoon Dijon Mustard
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Peel the 1 kg Potatoes and place them in a large heavy-bottomed pot. Cover the potatoes with water and bring to a boil over high heat. Reduce the heat to medium and cook for 20-25 minutes, or until the potatoes are easily pierced with a fork.
2. 2While the potatoes are boiling, wash the 500 g Endive. Remove any tough outer leaves and roughly chop the endive into bite-sized pieces.
3. 3Place the 8 medium Meatballs in a large skillet over medium-high heat. Cook for 10-15 minutes, turning occasionally, until browned on all sides and cooked through. The internal temperature should reach 160°F (71°C).
4. 4Once the potatoes are tender, carefully drain all the water from the pot. Return the pot to the stove over low heat for 1 minute to dry out the potatoes.
5. 5Remove the pot from the heat. Add the 1/2 cup Milk, 4 tablespoons Butter, 1 tablespoon Dijon Mustard, 1/2 teaspoon Salt, and 1/4 teaspoon Black Pepper to the potatoes. Mash the potatoes until smooth and creamy, ensuring all ingredients are well combined.
6. 6Add the chopped 500 g Endive to the mashed potatoes. Stir gently until the endive is incorporated. The residual heat from the potatoes will slightly wilt the endive.
7. 7Serve the Stamppot Andijvie immediately with the cooked 8 medium Meatballs on the side.

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