Entree: Netherlands – Holland / Amsterdam – Hutspot (Hearty Dutch mash of potatoes, carrots, and onions traditionally served with smoked sausage or braised beef)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
55 min
Total
1 hr 15 min
Ingredients
- 2 lb (900 g) potatoes, peeled and cut into large chunks
- 1 lb (450 g) carrots, peeled and cut into chunks
- 8 oz (225 g) onion, sliced
- 4 tbsp (60 ml) unsalted butter
- 1/2 cup (120 ml) whole milk
- 1 smoked pork sausage (rookworst), approx 14 oz (400 g)
- 1 lb (450 g) stewing beef (klapstuk), cut into large pieces (optional, for braising)
- 2 tbsp (30 ml) vegetable oil (for braising beef)
- 1 cup (240 ml) beef broth (for braising beef)
- 2 bay leaves
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
1. In a large pot, place the potatoes, carrots, and sliced onion with enough cold water to cover by about 1 inch. Add a pinch of salt and the bay leaves. Bring to a gentle boil, then reduce heat and simmer until vegetables are very tender, about 25–30 minutes.
2. If using braised beef: heat the vegetable oil in a heavy skillet over medium-high heat, season the beef pieces with salt and pepper, brown on all sides, then add beef broth, cover with a lid, and simmer gently until tender, 1.5–2 hours. Finish seasoning to taste and keep warm.
3. While vegetables cook, warm the rookworst according to package instructions (simmer in water or gently pan-warm) until heated through, about 10–15 minutes.
4. Drain the cooked vegetables well, discard the bay leaves, then return to the pot. Add the butter and mash coarsely with a potato masher until combined but still slightly chunky.
5. Stir in the milk gradually until the desired creamy consistency is reached. Season generously with salt and black pepper and adjust to taste.
6. Serve the hot hutspot with the warmed rookworst sliced alongside or on top. If using braised beef, serve a portion of the beef beside the mash and spoon some braising juices over the dish. Garnish with chopped parsley.
