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we put a bit of a twist on this recipe.. use 2 pounds potato, 1 pound carrot, 1 pound rutabaga, and 1/2 pound each of onion and celery.. place all veggies in a large pot with 2 cups water, cook til tender, drain and mash with 2 cups sour cream.. serve with rookworst and spek (that's dutch for bacon) and plain yellow mustard

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spoiltbratt January 03, 2011

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!

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Oranje729 December 22, 2002

It was nice to learn about a cuisine that I'm unfamiliar with. Also it's great that you get a starch and a vegetable in one dish. It was very nice although the onions were a bit much for me, but that could be my personal taste. Thank you.

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Katanashrp March 11, 2013

My mom has made this for my Grandma and Grandpa since I was little. Both of my Grandparents are from Holland and this is what my Grandpa survived on during WWII. The way my mom learned to make is from her mom (her mom passed away in the 60's) was with pot roast mashed with the potatoes, onions, and carrots. I haven't tried the other ways of making it but this way is VERY good. It's nice to have on those rainy stormy days. Kind of like comfort food. :-)

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Chanelo October 06, 2012

Evaporated milk is not an everyday ingredient in Dutch cooking, hutspot is usually made by cooking the veggies altogether in chicken stock, adding some of the drained cooking liquid to mash, then the fried bacon is sprinkled on top before adding the au jus. But yes you need some rookworst too!

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NLJen December 22, 2010

AMAZING!!! I used 4 medium potatoes, 3 carrots, 1.5 onions and 4 strips of bacon. I boiled the potatoes, carrots and 1 onion together while sauteing the the bacon with the half of onion. When potatoes and carrots where done cooking I mashed them up and added in the bacon and onion along with 1/4 cup evaporated milk and 3 tablespoons butter. Served with smoked sausage... delicious!

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everydaycook September 30, 2010

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!

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Jennibear February 11, 2009

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

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Strawberryjayne October 25, 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 :-)

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L.A. Stewart - way upstate N.Y. September 03, 2008

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

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Molly53 August 07, 2008
Hutspot