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1 Comment This delicious Dutch runner bean mash is made with creamy mashed potatoes, crunchy runner beans, grate cheese, mustard and crispy bacon. It’s the perfect comfort food for colder days!
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Dutch Comfort Food
This delicious mash is easy to make and takes only about 40 minutes to make. The combination of the potatoes, vegetables and the melted cheese make it a perfect cold weather meal. Adding a bit of mustard gives it a lot of flavor and anything gets better with bacon right?
What is Dutch Stamppot?
Stamppot is a traditional Dutch dish made by cooking potatoes together with vegetables. It’s especially popular during fall and winter, although I sometimes like it during the summer as well. There are countless variations. One of the most popular is boerenkool stamppot, made with kale. Another classic is hutspot, which combines mashed potatoes with carrots and onions.
You can also make stamppot with sauerkraut, red cabbage or even apples as in this traditional Dutch hete bliksem recipe.
This version with runner beans is a bit less common but worth trying!
Recipe Ingredients
To make this Dutch runner bean and potato mash you will need the following ingredients. Check how to make it in the recipe card below.
- Runner beans: These long, flat green beans have a slightly different texture from regular green beans. Slice them into thin strips before cooking. If you can’t find runner beans, you can use regular green beans instead. You can see what they look like in the first image above.
- Potatoes: Choose starchy potatoes such as Russets for a fluffy mash. Yukon Gold potatoes also work well if you prefer a creamier texture.
- Onion and garlic: Sautéing these before adding them to the mash gives the dish extra flavor.
- Butter and milk: A little butter and a splash of milk make the mashed potatoes deliciously creamy. you can also use creme fraîche instead of the butter and milk
- Mustard: I like using Dijon mustard, but whole-grain mustard is also a good option.
- Grated cheese: A mature Gouda is perfect here, but sharp cheddar is a good alternative.
- Bacon: Crispy bacon adds a salty, savory finish. You can leave it out for a vegetarian runner bean mash.
Simone’s Tips for the Best Runner Bean Mash
Use the right potatoes. Starchy potatoes give you the fluffiest mash. Russets are a great choice in the US, while floury potatoes are traditionally used in the Netherlands.
Don’t use an immersion blender. It might seem like a quick way to make mashed potatoes, but it can turn them unpleasantly gluey. A regular potato masher works much better.
Don’t overcook the beans. You want the runner beans to be tender while retaining a little bite. That contrast in texture is part of what makes this stamppot so delicious.
Adjust the mustard. Start with one tablespoon and add a little more if you like a stronger mustard flavor.
Variations
There are plenty of ways to customize this runner bean and potato mash.
- Vegetarian: Leave out the bacon and add some toasted walnuts or extra grated cheese.
- Extra creamy: Stir in a spoonful of sour cream or crème fraîche.
- With smoked sausage: Serve the stamppot with Dutch rookworst or another smoked sausage instead of bacon.
- With different vegetables: Replace some of the runner beans with green beans or finely shredded cabbage.
Storing and Reheating
Refrigerator: Store leftover runner bean mash in an airtight container in the refrigerator for up to 3 days. Keep the bacon separate if possible so it stays crispy.
Freezer: You can freeze the mash for up to 2–3 months, although the potatoes may become slightly watery or grainy after thawing. Let it thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently in a saucepan over low heat, adding a splash of milk if needed. Stir occasionally until heated all the way through. You can also reheat individual portions in the microwave. Fry the bacon fresh or reheat it separately.
FAQ Dutch Runner Bean Mash
Runner beans are long, wide, flat green beans that are commonly eaten in the Netherlands and the UK. In Dutch, they’re called snijbonen. They’re usually sliced into thin strips before cooking and have a slightly more robust texture than regular green beans.
Absolutely! Regular green beans are a good substitute if you can’t find runner beans. The flavor and texture will be slightly different, but you’ll still end up with a delicious potato mash.
Yes. You can prepare the mash a day in advance and store it in the refrigerator. Reheat it gently with a little extra milk or butter to restore its creamy texture. For the best result, prepare the crispy bacon just before serving.
Stamppot is a traditional Dutch way of preparing mashed potatoes with vegetables. While kale stamppot and hutspot are probably the best-known versions, runner bean stamppot is another delicious variation.
This recipe is already a complete meal thanks to the potatoes, vegetables, cheese, and bacon. You can also serve it with smoked sausage, meatballs, or a vegetarian sausage if you want something extra.
Runner Bean Mash (snijbonen stamppot)
Ingredients
- 400 g runner beans
- 800 g potatoes starchy
- 1 clove garlic
- 1 onion chopped
- 25 g butter
- 1 tbsp Dijon mustard
- 2-3 tbsp milk or as needed
- 100 g mature Gouda cheese or sharp cheddar, grated
- 75 g bacon diced
- Salt and pepper
Equipment
- Potato masher
How to make runner bean mash
- Wash the runner beans, trim the ends and remove any tough strings. Slice into thin strips. Cook in lightly salted boiling water for approximately 10 minutes, until tender. Drain well.400 g runner beans
- Place the peeled and chopped potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes, or until fork-tender. Drain and let steam dry briefly.800 g potatoes
- Melt about half the butter in a skillet over medium heat. Add the onion and cook for 3-4 minutes until softened. Add the garlic and cook for another 30 seconds. Stir in the cooked runner beans and sauté for 2-3 minutes.1 clove garlic , 25 g butter, 1 onion
- Mash the potatoes with the remaining butter, mustard, and a splash of milk until creamy. Add more milk if necessary.1 tbsp Dijon mustard, 2-3 tbsp milk
- Fold the runner bean mixture and grated cheese into the mashed potatoes. Season with salt and pepper to taste.100 g mature Gouda cheese, Salt and pepper
- Fry the bacon in a separate skillet until golden and crispy.75 g bacon
- Divide the runner bean mash among four plates and top with crispy bacon. Serve immediately.
Notes
- Russet or Yukon Gold potatoes work well for this recipe.
- If runner beans aren’t available, substitute regular green beans.
- Use mature Gouda for a more traditional Dutch flavor.
- The amount of milk needed depends on the type of potatoes you use. Add it gradually.
- For a vegetarian version, omit the bacon and use vegetarian-friendly cheese.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
It’s one of my favorites!