Hollandse Hutspot (Dutch Carrot, Onion and Potato Mash with Beef)

About This Recipe

Hollandse Hutspot is a real, traditional Dutch dish, known as Dutch Carrot, Onion and Potato Mash with Beef. A sweet, hearty mash of carrots, onions and potatoes served alongside slow-braised beef, historically tied to the Siege of Leiden.\n\nHutspot is traditionally associated with the 1574 Siege of Leiden, when Dutch forces reportedly found a pot of stewed vegetables left behind by retreating Spanish troops, and the dish is still eaten every October 3rd to commemorate the city's liberation.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Dutch home cooking, not a generic stand-in for a search term.

Ingredients

Serves 6

• 800 gbeef chuck or brisket
• 2 Lwater or beef stock
• 2bay leaves
• 1 kgpotatoes(peeled and cubed)
• 1 kgcarrots(peeled and sliced)
• 3yellow onions(sliced)
• 100 mlwhole milk(warmed)
• 3 tbspbutter
• 1 tspfine sea salt(to taste)
• 0.25 tspblack pepper

Instructions

1. 1

   Braise the beef

   Simmer the beef in water or stock with bay leaves for 2.5 hours until very tender, skimming foam occasionally.

2. 2

   Cook the vegetables

   In a separate large pot, combine potatoes, carrots and onions with enough water or the reserved braising broth to cover, and simmer for 25 minutes until all are very soft.

3. 3

   Drain and mash

   Drain the vegetables, reserving some cooking liquid, and mash together with warmed milk and butter until smooth but slightly chunky.

4. 4

   Season

   Season the mash with salt and pepper, adjusting the consistency with reserved cooking liquid if needed.

5. 5

   Slice the beef

   Remove the beef from its braising liquid and slice or shred it.

6. 6

   Serve

   Mound the vegetable mash on plates, top or serve alongside the sliced beef, spooning some of the braising broth over the top.

Variations

• •

  Some households use smoked sausage instead of braised beef for a quicker version.

• •

  A vegetarian version skips the meat and serves the mash on its own with extra butter.

• •

  Add a splash of nutmeg to the mash for a warming, traditional touch.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions