Dutch Mashed Potatoes with Buttermilk Gravy
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6 largegolden potatoes (i.e., yukon is a good variety) - about 3 to 3 1/2 pounds total)
·water (for boiling)
1/4 cupwarm milk (you might not need all of it)
1 Tbspunsalted butter
1 to 2 pkgground nutmeg
2 cupsescarole (or broad-leaf endive) - about 1 medium bunch
3 slicelean smoked bacon (or salt pork)
2 Tbspall-purpose flour
How to Make Dutch Mashed Potatoes with Buttermilk Gravy
- MASHED POTATOES:
Peel the potatoes and cut 1-inch chunks and place potato chunks in a large saucepan add just enough water to barely cover them the potatoes. Bring to a boil. Add 1 tsp salt to the water, then lower the heat to medium and boil for about 15 to 20 minutes or until the potatoes can be easily pierced with a fork. Drain potatoes, and return potatoes to the same pan. Add the butter to the pan, and mash the potatoes until smooth, adding a little bit of warm milk at a time if the mashed potatoes are too dry.
- Wash the escarole, rinse and cut into 1/2-inch strips, leaving out the bottom part of the leaves (as the white vein tends to be hard and bitter). Stir the chopped escarole , 1/2 tsp sale and nutmeg into the mashed potatoes
- BUTTERMILK GRAVY:
Fry the pork (or bacon) in a skillet for about 5 or 6 minutes or until the pork is lightly crisp. Remove the pork (or bacon) from the pan. Add the flour to the pork fat and stir constantly until a smooth gravy forms. Slowly add the buttermilk while stirring, and keep stirring until the pan sauce thickens, then stir the cooked pork back into the pan sauce.
- TO SERVE:
Spoon the Buttermilk-Bacon Sauce over the foeksandijvie.
Foeksandijvie can be served in two different ways. It can be served on individual plates with a little bit of the gravy poured on top of each serving. Or it can be served family style in which all of the foeksandijvie is placed in the center of a platter with all of the sauce poured on top, and then individual portions are then scooped from the platter.