Dutch Hutspot
Prep:20 m
Cook:40 m
Total:1 h
Servings:4
Cuisine:Dutch 🇳🇱
Course:Lunch Dinner

Dutch Hutspot

Evelina

  

Yet another Dutch take on mashed potatoes. This one originated in the 16th century in Leiden when potatoes weren’t even a thing in the Netherlands yet. Parsnips were used instead till the 1800s. I’m sure a ghost of a Spanish soldier will be happy to share the original recipe with you.

Ingredients:

  • 1¼ kg potatoes;
  • 400 g onions;
  • 600 g carrots;
  • 75 g unsalted butter;
  • 1½ liters of water;
  • 375 g smoked sausage;
  • 100 ml milk;
  • ½ tsp ground nutmeg

Steps:

  1. Peel potatoes and cut them into equal pieces.
  2. Cut onions into half rings.
  3. Peel carrots and cut them into 1 cm slices.
  4. Heat half the butter in a large pan or pot and fry the onions for about 2 minutes over medium heat. Add the carrots - spend another 2 minutes of your life on that.
  5. Add the potatoes, water, and a pinch of salt and bring to a boil. Cook for 20 minutes until veggies and potatoes are tender. Drain.
  6. Meanwhile, heat the smoked sausage according to the packaging instructions.
  7. Heat the milk over low heat. Do not let it boil.
  8. Mash the potatoes and vegetables into a puree with a potato masher. Add milk, the rest of the butter, and nutmeg. Combine. Season with salt and pepper.
  9. Serve with gravy, pickles, mustard, or nothing. Or everything.

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