Endive mash is the quickest mash there is, because the endive is not boiled but stirred raw into the hot mashed potato. It wilts by itself in the heat and keeps its fresh, slightly bitter taste that way. Boil it along and you get grey strands with exactly that quality gone.
Source of protein13% of the energy from protein
Peel the potatoes and boil them for 20 minutes, until done.
Fry the lardons crisp in a frying pan.
Drain the potatoes and mash them with the warm milk and butter.
Fold the raw endive and the cheese through the hot mash so the endive wilts.
Stir the lardons through and season with salt and pepper.
Fried lardons with their fat stirred through is the standard, but cubes of mature cheese do almost the same job. A spoonful of mustard through the mash gives a sharp edge. Fry leftovers as a patty in the pan the next day, with a fried egg on top.
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