Sides · Dutch

Runner Bean Mash (Snijbonen Stamppot)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 15, 2026

This Dutch stamppot turns humble potatoes and runner beans into a cozy, satisfying mash that comes together in one big pot's worth of effort. A little mustard, sharp cheese, and crispy bacon give it real character, so it never tastes plain. It's the kind of side that quietly steals the plate.

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Runner Bean Mash (Snijbonen Stamppot)

Why you'll love this

  • Everything comes from pantry and fridge staples.
  • Creamy mash meets crispy, salty bacon in one bowl.
  • A true one-plate comfort meal that reheats well.
  • Easy enough for a weeknight, cozy enough for cold days.

EveryDayMeal recipe

Runner Bean Mash (Snijbonen Stamppot)

Prep
15m
Cook
25m
Total
40m
Serves
4
Level
Easy

Ingredients

  • 400g runner beans, washed and chopped
  • 1 clove garlic, minced
  • 1 onion, chopped
  • 800g potatoes, peeled and cubed
  • 25g butter
  • 1 tablespoon mustard
  • 1 dash milk
  • 100g cheese, grated
  • 75g bacon
  • pinch salt

Equipment

  • Large pot
  • Saucepan
  • Small skillet
  • Potato masher
  • Colander

Instructions

  1. Bring a saucepan of salted water to a boil and add the chopped runner beans. Cook for about 10 minutes until they are just tender with a slight bite, then drain and set aside.
  2. In a separate pot, cover the cubed potatoes with salted water and simmer until a fork slides through easily, about 15 minutes, so they mash smoothly.
  3. While those cook, melt a little butter in a small skillet and cook the onion over medium heat until soft and translucent, about 5 minutes, so it turns sweet rather than sharp. Stir in the garlic and cook for 30 seconds until fragrant.
  4. Add the drained runner beans to the skillet and stir-fry for 2 to 3 minutes to warm them through and coat them in the buttery onion.
  5. Drain the potatoes and mash them with the remaining butter and a splash of milk until creamy but still a little rustic.
  6. Fold in the bean and onion mixture along with the grated cheese, then season with salt, pepper, and mustard. Taste and adjust so the flavor is balanced and savory.
  7. In a clean skillet, fry the bacon until crisp and golden, then crumble or lay it over the mash just before serving.

Tips from the kitchen

  • Don't over-mash the potatoes or they turn gluey; leave a little texture for a heartier bite.
  • Reserve the crispy bacon fat and drizzle a bit into the mash for extra flavor.
  • Cook the beans just to al dente so they keep some structure once folded in.

Estimated nutrition per serving: 390 cal · 14g protein · 42g carbs · 19g fat

Make it your own

  • Swap bacon for smoked sausage slices for a classic Dutch touch.
  • Use a sharp aged Gouda or cheddar for a bolder cheese flavor.
  • Make it vegetarian by skipping bacon and adding smoked paprika.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of milk to loosen the mash, stirring until warmed through. Add fresh crispy bacon on top when serving.

Good to know

Can I use green beans instead of runner beans?
Yes, green beans work well. Trim and chop them, then cook to just tender before folding into the mash.
What potatoes are best for mash?
Starchy or all-purpose potatoes like Maris Piper or Yukon Gold mash up creamy and fluffy.
Can I make this ahead?
Yes, prepare the mash up to a day ahead and reheat with a little milk. Fry fresh bacon just before serving for the best texture.
Is the mustard flavor strong?
No, one tablespoon adds a gentle savory tang. Start with less and add more to taste if you prefer.

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