This Dutch dish literally means ‘poke with your fork at something in the pan’. Which refers to picking the eggs out of the mash. The basic of this dish, potato mash and eggs, was served in times of poverty. Especially in the winter, when there was less food supply. Once served, people would poke with their forks to get the eggs out of the mash.
To add some more vitamins and minerals and to spice it up, I served the mash with stock, onions, mustard and purslane. However, feel free to add any leftover vegetables you have. These mashed dishes are, to me, great comfort food!
Looking for a sauce to serve with this mash? Serve a traditional butter sauce with this dish. For the sauce: Melt 70 gram of butter in a pan. Once melted, you can take the pan off the heat. Break an egg in the melted butter and whisk until it is all well-mixed. Then add another egg and whisk until you have a foamy sauce. Season the sauce with salt, pepper and a tablespoon of lemon juice.
Poke in the Pot
- Cooking Pot
- Vegetable Peeler
- Potato Masher
- 4 Onions
- 1 Kohlrabi about 600 gram / 4 ½ cups
- 1,2 kilo Crumbly Potatoes 2½ pounds
- 500 ml Stock 2½ cups
- 1 Bay Leaf
- 50 gram Butter ¼ cup
- 200 ml Milk and a little bit extra; about ½ cups + extra
- 3 tsp Mustard like Zaanse, Amelandse or Groningse Mustard (these are spicy types!)
- 7 Eggs
- Some Purslane or arugula
- Some Black Pepper
- Some Smoked Sea Salt Flakes
- Peel de outer layer of the onions and chop them in half. Then cut the onions in half rings.
- Use the vegetable peeler to peel the kohlrabi and potatoes. Cut the kohlrabi into smaller cubes than the potatoes. The kohlrabi tend to cook slower, therefore it is good to chop them smaller.
- Add the potatoes, kohlrabi, bay leaf, eggs and stock to the cooking pot. Bring it to a boil. When the water is cooking, make sure to lower the heat. Otherwise there is a change that the eggs break 😉
- To cook the eggs soft-medium, it is important to set a timer. Let the eggs cook for 6 minutes, whereafter you directly transfer them to a bowl filled with ice cold water.
- When the kohlrabi and potatoes are cooked, you can drain them. Remove the bay leaf and start mashing the vegetables. Then add the butter, milk and mustard. If you like the mash a little smoother, you can pour in more milk of course!
- Serve the mashed vegetables with washed purslane, freshly ground pepper and the peeled eggs. I love to top the eggs with a few smoked sea salt flakes, but this is completely optional!
What’s the Dutch name of this dish?
The Dutch name is Pik-in-de-pot 😉