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Home Stamppot Hutspot

Stamppot Dutch Winter Comfort food Classic Family

Hutspot is pure, honest cooking: carrot, onion and potato together in one pot, gently stewed and then mashed. For this, use a good Dutch oven with a thick base so everything cooks evenly and your stamppot doesn't burn. This recipe is honest, nourishing and full of flavour. Just the kind of dish you share with the people around you.

Recipe

Stamppot Hutspot

Stamppot hutspot is the Dutch classic you can make in a single pot. Carrot, onion and potato stewed until everything is soft, then mashed into a creamy mixture.

Course	Main course
Kitchen	Dutch
Servings	4 people

Preparation time

Preparation time	15 min
Total	45 min

Equipment

Dutch oven with lid
Potato masher
Colander
Vegetable peeling knife
Cutting board

Ingredients

1 kg floury potatoes
500 g carrots
3 large onions
50 g butter
100 ml whole milk, warm
Salt and pepper to taste
1 smoked sausage or brisket (optional, to taste)

How do you make stamppot hutspot?

Peel the potatoes and cut them into even pieces of about 3 cm. Peel the carrots and slice them. Peel the onions and roughly chop them.
Put the potatoes, carrots and onions in the Dutch oven. Add enough water to just cover everything. Bring to a boil over high heat.
Add a generous pinch of salt as soon as the water boils. Lower the heat and let everything simmer for 25 to 30 minutes with the lid on, until the potatoes and carrots are completely cooked.
Drain the cooking water, reserving a splash. Add the butter and warm milk to the pot.
Mash everything well with a potato masher until you have a creamy, rustic stamppot. Want it smoother? Add an extra splash of the cooking water or milk.
Taste and season with salt and pepper. Serve the hutspot immediately with a smoked sausage or brisket, and feel free to place the pot in the middle of the table.

Cooking mode Prevents your screen from going to sleep

A good Dutch oven with a thick base is the key to a successful hutspot. The heat is distributed evenly so everything cooks at the same time and you can put a creamy stamppot on the table without fuss. Quality doesn't have to be proven over and over: a pan that lasts for years will pay for itself.

Hutspot tastes even better the next day. Store leftovers in a covered bowl in the fridge and reheat with a splash of milk. Serve with a fresh smoked sausage and you have a full meal again with no extra effort.

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