Runner Bean Mash (snijbonen stamppot)

Creamy Dutch mashed potatoes with runner beans, mustard, grated cheese and crispy bacon. The perfect comfort food for the colder months of the year!

Course Main

Cuisine Dutch

Keyword broad beans, cheese, mustard, runner beans

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 429

Author Simone

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.

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.