Andijvie Stamppot is a specialty typically made with raw endive – it is simply mixed into the hot mash, where the heat partially wilts it without losing its crunch and characteristic bitterness. It's a great way to add fresh greens to mashed potatoes.
Unlike other Stamppots where the vegetables are boiled with the potatoes, the endive is added at the very end. Don't forget a generous amount of fried bacon, which perfectly balances the bitterness of the endive.
Place the potatoes in a pot, salt them, and cover with water until just submerged. Bring to a boil and cook until tender (about 15–20 minutes).
Meanwhile, thoroughly wash the endive and chop it into thin strips. It must be completely dry.
Dice the bacon into small cubes and fry them in a pan until crispy. Remove the bacon and set aside – reserve the drippings (fat) from the pan for serving later.
Drain the potatoes, reserving about 50-100 ml of the cooking water. You shouldn't add too much water or milk, so the mash isn't too runny.
Add butter and warm milk (or reserved water) to the hot potatoes and mash them into a coarse mash (stamppot). It should not be smooth but slightly lumpy.
Quickly mix the raw, chopped endive into the hot Stamppot. The heat from the potatoes will partially wilt it, but it will retain its texture. Work fast so the vegetable isn't cooked, only softened.
Taste and season with salt, pepper, and optionally a pinch of nutmeg.
Serve the Stamppot hot, topped with crispy pieces of fried bacon and drizzled with the reserved bacon drippings instead of gravy.