Use very crumbly potatoes (kruimige aardappelen). They break down easily and result in the fluffiest mash base.

Start frying the bacon in a cold pan. As the pan heats, the fat renders out slowly, making the bits perfectly crispy.

Make sure the washed endive is completely dry. Wet leaves will make your final mash watery and sad.

Fold the raw endive in at the very last second. The residual heat of the potatoes wilts it perfectly while keeping the crunch.