Sides · Dutch

Runner Bean Mash (Snijbonen Stamppot)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 24, 2026

This Dutch comfort classic turns potatoes and runner beans into one cozy, buttery mash. It is the kind of hearty side that eats like a meal, especially with crispy bacon crumbled on top. Simple, filling, and ready in about 40 minutes.

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Runner Bean Mash (Snijbonen Stamppot)

Why you'll love this

  • Cozy, filling, and made from pantry basics.
  • One bowl of real Dutch comfort food.
  • Ready in about 40 minutes.
  • Crispy bacon and melty cheese make it a crowd pleaser.

EveryDayMeal recipe

Runner Bean Mash (Snijbonen Stamppot)

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

Ingredients

  • 14 oz (about 4 cups) runner beans, washed and chopped
  • 1 clove garlic, minced
  • 1 onion, chopped
  • 1 3/4 lb potatoes, peeled and cut into chunks
  • 2 tablespoons, divided butter
  • 1 tablespoon mustard
  • a splash (about 2 tablespoons) milk
  • 1 cup (about 3 1/2 oz) cheese, grated
  • 3 slices (about 2 1/2 oz) bacon
  • a pinch, plus more to taste salt

Equipment

  • Large pot
  • Small skillet
  • Potato masher
  • Colander

Instructions

  1. Bring a large pot of salted water to a boil, add the chopped runner beans, and cook about 10 minutes until just tender with a little bite (al dente), then drain and set aside.
  2. At the same time, place the potato chunks in a separate pot, cover with salted water, and boil 15 to 20 minutes until a fork slides in easily, so they mash smoothly.
  3. Melt about 1 tablespoon of the butter in a small skillet over medium heat and cook the chopped onion until soft and translucent, about 5 minutes, so the mash tastes sweet, not sharp.
  4. Stir in the minced garlic and cook about 30 seconds until fragrant, then add the drained runner beans and stir-fry 2 to 3 minutes to coat them in the butter and onion.
  5. Drain the potatoes and mash them with the remaining 1 tablespoon butter and a splash of milk until creamy but still a little rustic.
  6. Fold the bean and onion mixture and the grated cheese into the mash, then season with salt, pepper, and the mustard, tasting as you go.
  7. Fry the bacon in a skillet over medium heat until crisp, about 5 minutes, then crumble or lay it over the mash and serve warm.

Tips from the kitchen

  • Do not overcook the runner beans; a little bite keeps them from turning mushy in the mash.
  • Grate the cheese fresh and stir it in while the potatoes are hot so it melts right into the mash.
  • Save a spoonful of the bacon fat and drizzle it over the top for extra flavor.

Estimated nutrition per serving: 380 cal · 14g protein · 42g carbs · 18g fat

Make it your own

  • Swap the bacon for smoked sausage slices for a more traditional stamppot.
  • Use sharp cheddar or Gouda for a bolder cheesy flavor.
  • Make it vegetarian by skipping the bacon and adding a little extra mustard and cheese.

Storing & make-ahead

Store leftovers in an airtight container in the fridge up to 3 days. Reheat in a skillet with a splash of milk over medium heat, stirring until hot and creamy again.

Good to know

Can I use green beans instead of runner beans?
Yes. Green beans work well; just chop them and cook until tender.
What potatoes are best?
Starchy or all-purpose potatoes like Russets or Yukon Golds mash up creamiest.
Can I make this ahead?
Yes. Make the mash up to a day ahead, refrigerate, and reheat with a splash of milk. Fry the bacon fresh for the best crunch.
Is this a main dish or a side?
It is traditionally a hearty side, but with the bacon and cheese it is filling enough to serve as a light main.

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