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Hutspot (Dutch Mashed Potatoes, Onions, and Carrots)
5 from 3 votes

Hutspot (Dutch Mashed Potatoes, Onions, and Carrots)

Hutspot is a beloved Dutch dish consisting of mashed potatoes, onions, and carrots. It’s cozy, simple, and rustic. Serve it with braised or stewed beef, sausages, Dutch meatballs, or on its own for a comforting vegetarian option.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6 servings
Calories: 249 kcal
Course: Side Dish
Cuisine: Dutch

Ingredients

  • 2 pounds potatoes such as russets, peeled and cut into 1 ½-inch pieces, floury, 900 grams
  • 1 pound carrot peeled and diced, 450 grams
  • 1 pound onion peeled and sliced, 450 grams
  • ½ cup milk
  • 4 tablespoons butter unsalted, 56 grams
  • ½ teaspoon ground nutmeg
  • salt Kosher salt and freshly ground
  • black pepper Kosher salt and freshly ground

Instructions

    Cup of Yum
  1. Add the potatoes, carrots, and onions to a large pot and cover with water. Season generously with salt. Bring to a boil over high heat, then lower the heat to medium, partially cover (be careful so it doesn’t boil over) and simmer until potatoes and carrots are tender, about 15 minutes.
  2. Drain the mixture then return it to the pot, off the heat. Add the milk and butter, then use a potato masher to mash the mixture to your desired consistency, either with some chunkiness and texture (more traditional) or smoother. Season with nutmeg, salt and pepper, and combine.
  3. Serve immediately with gehaktballen (Dutch meatballs), kielbasa, stewed beef, by itself, or however you like.

Notes

  • Use floury potatoes such as russets. Peel the potatoes and cut them into pieces roughly the same size for even cooking. The potato pieces will oxidize and turn brown if they sit out too long, so immediately add them to your pot and cover with water to avoid this.
  • This dish typically uses the Dutch winterpenen carrot variety which contains a lot of natural sugar. It’s ideal if your carrots are on the sweeter side to mimic this, but any carrots will work.
  • The most labor-intensive part of this recipe is peeling and chopping the vegetables. If you want to get a head start, you can peel and chop all of the vegetables and leave them in the covered pot with water for several hours before cooking them.

Nutrition Information

Calories 249kcal (12%) Carbohydrates 41g (14%) Protein 5g (10%) Fat 8g (12%) Saturated Fat 5g (25%) Monounsaturated Fat 2g (10%) Cholesterol 22mg (7%) Sodium 62mg (3%) Potassium 1030mg (22%) Fiber 5g (20%) Sugar 10g (20%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 249

% Daily Value*

Calories 249kcal 12%
Carbohydrates 41g 14%
Protein 5g 10%
Fat 8g 12%
Saturated Fat 5g 25%
Monounsaturated Fat 2g 10%
Cholesterol 22mg 7%
Sodium 62mg 3%
Potassium 1030mg 22%
Fiber 5g 20%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.