9 Reviews of Hutspot

From: - Carla -

On Jan 18, 2006

Hutspot is more then just an answer to mashed potatoes - it is a dish full of history and tradition. This typical Dutch dish originates from the days of the Spanish occupation. The people of Leiden (Holland) were nearly starving to death during the Spanish occupation of their city when William of Orange decided to have the city flooded. His fleet sailed in and arrived just in time to bring food to the starving people of Leiden. A story goes that a boy was sent out to scout the Spanish positions. Finding them abandoned, he returned to the city with a kettle full of food he had found (Hutspot, a dish featuring mashed potatoes, carrots and onions) The citizens, being extremely hungry after months of siege, feasted upon this contraband of war. This dish is still eaten on the 3rd of October, when the city of Leiden celebrates it's liberation from the Spanish aggressor in 1574. This is a pretty basic and simple recipe - I generally use 4 large potatoes, 6 carrots (peeled & sliced into 1 inch pieces), 2 onions and 250 grams of cubed bacon. I boil 1 & 1/2 of the sliced onions with the potatoes and the carrots I boil separately. I sauté 1/2 of one sliced onion with the cubed bacon. When it is time to mash - I mash only enough for everything to mix in well together - but for some of the carrots to still be in chunks. I then mix in the cubed bacon & onion mixture, along with a bit of milk, butter and salt and pepper to taste. This amount is more then enough for 4 people and is great served along traditional Dutch rookworst.

From: Evie*

On Jun 9, 2005

We really enjoyed this vegetable dish..I did however alter it slightly and hope that doesnt make it any less authentic. I only wanted the recipe to serve 4 people so used 3 carrots and 4 potatoes..I did however think 3 onions would be too overpowering for us so only used one. It onlt yook 25 minutes to make, thanks for sharing.

From: Jennibear

On Feb 11, 2009

I LOVE Hutspot! So glad people are trying it! I mash mine together extremely well - so it's a pretty orange color. And we eat ours with thinly sliced roast beef that we simmered in au jus - then pour the au jus over the hutspot. Delicious! Thanks for keeping this recipe alive!

From: Oranje729

On Dec 22, 2002

I make this a lot, but instead of boiling the onions with the carrots I sautee the onions and then pour the mixture in with the boiled potatoes and carrots. Try it!

From: Jen T

On Jun 12, 2005

A different way to make mashed potatoes. Flavours blend well, however because I scaled the recipe back to serve just the two of us I didn't use enough potato but will remedy this next time.

From: Irene Torley

On Nov 1, 2002

Tammie, thank you for adding your recipe for hutspot. My mom didn't use evaporated milk in hers, just regular milk. I've even used low-fat. I never timed it when I made it, are you sure it takes that long? I cook the potatoes at the same time I cook the other vegetable. I haven't made this in ages, thanks again for reminding me. Now that the weather has finally cooled off, I can start making it again.

From: Molly53

On Aug 7, 2008

I have this very same recipe in an old cookbook from the 1940's. It's also called Salmagundi.

From: L.A. Stewart - way upstate N.Y.

On Sep 3, 2008

As far as I'm concerned, this is the only way to have masher's! I'll never have plain mashers again. Super easy and super flavorful! Thank you for sharing! LA

From: Strawberryjayne

On Oct 25, 2008

Carla, thanks for the history of this dish. That alone makes me want to try it!