Hutspot Classic Dutch Carrot and Onion Potato Mash
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Hutspot is a traditional Dutch dish of mashed potatoes, carrots, and onions. Often served as a comfort food meal during the colder months. It is budget-friendly, easy to make, and delicious!
This simple one-pot dish is a hearty winter staple in the Netherlands. It has always been a classic, one of those dishes that remain popular throughout the generations.
What are Dutch stamppots?
Hutspot is one of the authentic Dutch stamppot meals. It is sometimes linked to the old English word hotchpotch, which means a mixed dish of vegetables and meat. “Stamp-pot” literally means “mash pot” or “stomp pot”, referring to the way potatoes and vegetables are mashed together in one pot. Too easy!
The traditional and most well-known stamppots are:
Hutspot, mashed potatoes, carrots, and onions.
Boerenkool, mashed potatoes and kale.
Zuurkool, mashed potatoes and sauerkraut.
Andijviestamppot, mashed potatoes and escarole.
A somewhat more modern version is Spruitjes Stamppot, mashed potatoes with Brussels sprouts.
Stamppots are made with simple seasonings and are typically served with gravy in the center and meat on the side. I love all the different stamppot dishes, but Hutspot has always been my favorite.
Meats Typically Served with Hutspot
A few different types of meats are typically served with Hotspot. Pick the one you like best:
- Dutch Meatballs: Rich, savory meatballs pair nicely with the sweetness of the carrots in hutspot.
- Beef stew: Slow-cooked braised beef pairs wonderfully with the hearty flavors of Hutspot. You can go with the Dutch version, known as Hachee or ‘draadjesvlees’, or try an Indonesian twist with beef rendang. Both offer rich, savory flavors that complement the mash perfectly.
- Smoked sausage: This sausage, called Rookworst in Dutch, is made from pork and seasoned with various spices, giving it a distinct smoky flavor from the smoking process. Pairing rookworst with hutspot is a well-known Dutch tradition. Use kielbasa as a substitute if you are making this outside the Netherlands and cannot find it.
- Crispy fried bacon bits (gebakken spekjes): Crispy bacon bits bring a savory flavor and satisfying texture to your hutspot. Simply sprinkle them on top or mix them in for an extra layer of taste.
How is Hutspot prepared?
To make hutspot, cook starchy potatoes and chopped carrots together with a bay leaf until they’re tender. While those cook, caramelize onions, turning them soft and golden. Once the potatoes and carrots are done, mash everything together with the caramelized onions. Season with nutmeg, salt, and pepper, and stir in some milk and butter for extra creaminess. It’s that simple!
Continue below for the full recipe with ingredients and step-by-step instructions.
Can parts of the recipe be prepped ahead of time?
Yes, you can prep the onions in advance by caramelizing them and storing them in the fridge. You could also peel and chop the potatoes and carrots ahead of time, storing them in cold water to prevent them from browning.
Carrot and Onion Mashed Potatoes (Hutspot Stamppot)
Hutspot is a traditional Dutch winter dish made with mashed potatoes, carrots, and onions. This easy, comforting dish is great for a quick family dinner.
Ingredients
- 2 lbs starchy potatoespeeled and chopped into chunks
- 1 lbs carrotschopped
- 1 cup onionsthinly sliced
- 1 bay leaf
- 2 tablespoons butter
- 1/2 cup milk
- 1 teaspoon nutmeg
- Salt and pepper to taste
Instructions
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In a large pot, cook the potatoes and grated carrots with the bay leaf for about 20 minutes, or until tender.
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While they cook, melt butter in a heavy-bottomed pan and sauté the onions over low heat. Cook until they become soft, translucent, and golden brown, stirring often to avoid burning.
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Once the potatoes and carrots are tender, remove the bay leaf and drain the pot.
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Add the caramelized onions.
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Mash everything together using a potato masher. Season with nutmeg, salt, and pepper. Add more butter and milk if needed for a creamy texture.
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Serve the Hutspot by making a small “kuiltje” (well) in the middle of the mash, and pour some gravy into it. This is the traditional way to enjoy the dish, especially when paired with hearty meat like smoked sausage or braised beef.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove with a bit of extra milk or butter to keep it moist, or reheat in the microwave in short bursts, stirring in between.
Nutrition
Per serving (1)
- Calories
- 365 kcal
- Carbs
- 70 g
- Protein
- 9 g
- Fat
- 7 g
- Fiber
- 10 g
- Sugar
- 11 g
- Sodium
- 231 mg
Recipe by Deborah Green
