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Dutch

Hutspot

Non-vegetarian

Potatoes, carrots and onions boiled together and mashed coarsely with butter – a bright orange Dutch stamppot traditionally eaten with braised beef or sausage.

Hutspot is a Dutch main course from Netherlands, ready in about 40 minutes and made with potato, carrot and onion. It serves 4 and is rated beginner to cook.

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Hutspot, mashed potato with carrots and onion, beside braised meat
Photo: Takeaway / Wikimedia Commons · CC-BY-SA-4.0
Prep
15 min
Cook
25 min
Total
40 min
Serves
4
Level
Beginner
Calories
376

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Layer the potatoes (opens in a new tab), carrots (opens in a new tab) and onions (opens in a new tab) in a pot, add the water and salt, cover and boil until everything is soft.

  2. Step 2

    Drain well, keeping a little cooking liquid. Mash coarsely with the butter (opens in a new tab) and warm milk (opens in a new tab) – it should be chunky, not smooth.

    • 4 min
    Potatoes being mashed
    How it looks · Photo: Mateusz Feliksik on Pexels

  3. Step 3

    Season with pepper (opens in a new tab) and nutmeg (opens in a new tab). If serving smoked sausage (opens in a new tab), warm it in barely simmering water for 10 minutes until hot through, then slice and serve on the mash.

    • 10 min
    • low heat

About this dish

Origin
Leiden, Netherlands · Commonly attributedMore food from Netherlands
Dish
Dinner · Lunch · Main courses · Side dishes
Cooking method
Boiled
Taste
sweet, buttery, mild
Diet
No gluten ingredients · No nut ingredients
All labelsNon-vegetarian · No gluten ingredients · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Low-fat
Without the optional extras: Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, Pescatarian, Flexitarian-friendly, Whole-food focused, Pork-free, Beef-freeWith the listed swaps: Vegan, Plant-based, Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
Good for
One-pot · Budget-friendly · Everyday · Child-friendly
Cook more with
Potato · Carrot · Onion · Butter · Milk · Nutmeg
Techniques
Boiling · Simmering

Allergens

  • Contains, can be adapted: Milkfrom butter, milk
  • May contain: Mustardfrom kielbasa (smoked polish sausage)
  • May contain: Sulphitesfrom kielbasa (smoked polish sausage)

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

376 kcal per serving

Calculated

1 serving ≈ 520 g · recipe makes 4

Where the energy comes from

  • Protein 9%
  • Carbohydrate 69%
  • Fat 22%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy376 kcal72 kcal
Protein8.4 g1.6 g
Carbohydrate67.3 g12.9 g
Net carbohydrate56.3 g10.8 g
Sugars14 g2.7 g
Added sugars0 g0 g
Fibre11 g2.1 g
Fat9.7 g1.9 g
Saturated fat5.8 g1.1 g
Trans fat0.3 g0.1 g
Cholesterol24 mg5 mg
Sodium780 mg150 mg
Salt equivalent1.9 g0.4 g
Vitamins & minerals per serving
Potassium
1704 mg
Calcium
132 mg
Iron
2.7 mg
Magnesium
87 mg
Vitamin A (RAE)
1333 µg
Vitamin C
64 mg
Vitamin D
0.3 µg
Vitamin B12
0.1 µg
Folate (DFE)
83 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: kielbasa (smoked polish sausage).
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Make a well in each portion for gravy (a 'kuiltje jus') – that is how it is eaten in the Netherlands.

Food safety

  • Smoked sausage is pre-cooked but should be heated until piping hot throughout.

Storage

  • Refrigerate up to 3 days.

Reheating

  • Reheat in a pan with a little butter or milk.

History

Hutspot is eaten in Leiden every 3 October to mark the lifting of the Spanish siege of 1574; legend holds that a pot of stew left behind by the retreating troops inspired the dish.

Confidence: Commonly attributed

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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