Hutspot
A Dutch mash of potatoes, carrots and onions cooked together and mashed with butter, served with sausage or beef, in 50 minutes.
Photograph credit: Hutspot in pan (image of hutspot on Wikidata Q1701367) by Ellywa (uploader) · CC BY-SA 3.0 · Wikimedia Commons · this resized copy is shared under the same licence
Where This Goes Wrong
Use floury potatoes.
Steam the vegetables dry before mashing.
Leave a few lumps for texture.
Making Hutspot
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Put the carrots and onions in a large pan, add the potatoes on top and cover with water. Add the salt.
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Bring to the boil, then simmer for 30 minutes until all are very soft.
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Drain, keeping 100 ml of the water. Return to the pot for 2 minutes to steam dry.
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Mash with the butter, warm milk, pepper and nutmeg, adding some of the cooking water if needed.
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What's Going On Here
Does it matter which potatoes you use? It does, for hutspot, the Dutch mash of potatoes, carrots and onions, because floury potatoes make a light mash and waxy ones make glue. Choose a floury kind such as Maris Piper, and the dish comes out soft, sweet and golden.
Peel the potatoes, carrots and onions and cut them into even chunks. Put them all in the same pot, with the carrots and onions on the bottom, cover with water, add salt and simmer for 30 minutes. Drain well, keeping a cupful of the cooking water, and let the vegetables steam dry in the pot for 2 minutes. This removes the extra water that makes a mash sloppy.
Mash with a generous knob of butter, a splash of the warm milk and plenty of black pepper, until the carrots and onions are broken up but not smooth. A few lumps are right. Serve with a smoked sausage, meatballs or slow cooked beef, and a spoon of gravy over the top. The dish is traditionally eaten on a cold evening.
Storage and Reheating
Keeps for 3 days in the fridge. Reheat with a splash of milk.
What to Serve Alongside
- Smoked sausage
- Meatballs
- Gravy
- Mustard
Hutspot Nutrition Facts
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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