Hutspot
A gentle Dutch mash of potatoes, sweet carrots and onions — a simple, warming dish traditionally served with smoked sausage.
Ingredients
- potato1000 g
- carrot500 g
- onion2 pcs
- water700 ml
- salt for cooking1 tsp
- butter40 g
- milk120 ml
- vegetable broth100 ml
- ground black pepper1 pinch
- salt for serving1 to taste
- smoked sausage400 g
Instructions
Peel the potatoes, carrots and onion. Cut the potatoes into large chunks, the carrots into thick rounds or chunks, and the onion into large wedges.
Put the potatoes into a pot, spread the carrots and onion on top, pour in 700 ml water and add salt.
Cover the pot with a lid, bring to a boil, then reduce the heat to medium and cook for 20–25 minutes, until the potatoes and carrots are completely soft.
If serving with smoked sausage, place it in a separate pot with hot water and warm through for 10 minutes, without letting the water come to a rolling boil.
Drain the vegetables, reserving 100 ml of the cooking liquid. Return the vegetables to the warm pot, add the butter and warm milk.
Mash the potatoes, carrots and onion with a masher into a rough, coarse mash; add the reserved liquid as needed to get a soft but not runny consistency.
Season with black pepper and extra salt to taste. Serve the hutspot hot with the warmed smoked sausage.
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