Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 2 lb floury potatoes, peeled and halved (1 kg)
- 1 vegetable stock cube
- 1 head of butter lettuce
- 5 eggs
- 1 tbsp butter
- 1 tbsp hand-hot cream (or milk)
- Salt and white pepper, to taste
Preparation:
In a large soup pot, cover the potatoes with water. Add a stock cube and bring to the boil. Meanwhile, wash the lettuce thoroughly, spin dry, and slice the individual leaves into strips. When the potatoes are soft, drain them well. Pat them dry and give them a shake in the pot. Mash with a potato masher or ricer. Add an egg, some butter and a little bit of warm cream (or milk). Now fry the other four eggs in a frying pan, but be careful to leave the yolks runny and intact. Add the lettuce to the mash and mix it in using a wooden spoon. Season to taste.Serve the stamppot with a fried egg on top. Pierce the yolk and tuck in as the runny yellow liquid dribbles its way down the moreish mound.
Serves 4.
TIPS:
Only make this with the best, tender-soft spring butter lettuce. With a dish this simple it’s especially important to use great ingredients. I cannot stress this enough.
You can also serve this mash as a side dish with a piece of meat, poultry or fish. In that case, I would omit the egg.
