Preparation
Peel the potatoes, cut into quarters, cook in salted water for 20 minutes. Cut bacon into cubes, fry, grate cheese. Clean endive, rinse, cut into wide strips. Drain potatoes, collect cooking water. Mash potatoes with butter to a puree, add about half of the cooking water. Season with pepper and nutmeg (freshly grated). Stir in bacon cubes and half of the grated cheese. Finally, mix the endive lettuce into the mashed potatoes.
The Dutch sprinkle the remaining cheese on top and serve with mustard and peanuts.
Our tip: Use bacon with a subtle smoky note!
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