Dutch Hutspot

Dutch Hutspot – an easy, hearty, delicious, one pot meal of potatoes, carrots and onions, perfect comfort food for a cold winter’s day.

Dutch Hutspot

It is cold and it is snowy here in New England. The Blizzard of 2015 brought us 28 inches of snow last Tuesday, we received another couple of inches last Friday and this Monday we got about a foot more.

When it is cold and snowy, it is time for comfort food! Last Friday, I shared my family’s favorite soup, Italian Wedding Soup. Today, I thought I’d share one of my husband’s favorite comfort foods – Hutspot. My husband was born and raised in the Netherlands and he enjoys cooking his favorite Dutch meals for our family, such as Hutspot.

Hutspot is a traditional Dutch one pot meal of mashed potatoes, carrots and onions, usually accompanied by smoked sausage or meatballs. This is my husband’s recipe and it includes kielbasa, we like to have Hutspot with Dutch meatballs too.

Dutch Hutspot

This Dutch Hutspot is a wonderful combination; the sweetness from the carrots nicely compliments the savory richness of the potatoes and onions. Hutspot is so delicious with some smoky kielbasa and is also wonderful with meatballs.

Dutch Hutspot is a hearty satisfying meal, perfect for a snowy winter’s day or anytime you have a craving for some delicious comfort food.

What are your family’s favorite comfort foods? Let me know in the comments below!

Dutch Hutspot

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 6 servings

Dutch Hutspot

Dutch Hutspot – an easy, hearty, delicious, one pot meal of potatoes, carrots and onions, perfect comfort food for a cold winter’s day.


  • 4 medium size potatoes (about 3 lbs) -- a floury, dry type like Russet works best
  • 3 lbs of carrots (the larger, the better, see Notes)
  • 2 medium size yellow onions (about 1 ½ lbs)
  • 1 teaspoon salt
  • 3 tablespoons unsalted butter
  • ½ cup of milk
  • additional salt to taste
  • black pepper to taste
  • 16 oz package of kielbasa, or other precooked smoked sausage (optional)
  • sliced green onions (optional)


  1. Peel potatoes and quarter.
  2. Peel carrots and cut in large chunks of about 2 inches.
  3. Peel and coarsely chop the onions.
  4. Rinse the potato and carrot chunks, and combine with the chopped onions in a large enough pot (you should have at least a couple of inches of room for boiling and mashing).
  5. Add enough water to the pot to boil the ingredients; 2-3 inches should be sufficient.
  6. Add 1 teaspoon of salt, cover with lid and bring to a boil over high heat.
  7. Reduce to medium heat and continue boiling for 15-20 minutes (until you can easily push a fork into the potatoes).
  8. While the carrot potato mixture is boiling, place the kielbasa, in its plastic wrapper, in a sauce pan and simmer in water for about 10 minutes or until heated through. (optional)
  9. Once the potatoes are cooked, drain any remaining water from the pot.
  10. Add 3 tablespoons of unsalted butter and ½ cup of milk.
  11. Mash the carrot potato mixture (Hutspot) with a potato masher, taking care not to mash up the carrots too much. The carrots should remain somewhat chunky.
  12. Add salt and freshly ground black pepper to taste.
  13. Serve Hutspot with heated kielbasa and a sprinkling of sliced green onions, if desired.


For this recipe, larger carrots are best, in Holland we use “winter carrots”, which are close to 2” in diameter and about 10” to 12” long.

Hutspot is also wonderful served with typical Dutch meatballs in place of kielbasa.



  1. Laurens says:

    Hi Joy,

    What i would always do when making Peestamp (other name for Hutspot) is braise the carrots and the onions in unsalted butter and add a small scoop of broth powder, this will give the carrots and the onions a little bit of bite as opposed to boiling them and you have to add less salt in the end because of the broth powder. And as Wouter mentioned in the comments, some fried bacon will really complement it and add some wholegrain mustard on your plate when eating it!

  2. Ross says:

    This was a staple in my House growing up and I make it now. My mother used less carrots, but added celery and about a half head of cabbage. She also added the whole sausage into the top of the pot while boiling, then took it out before draining and mashing.

  3. Elaine says:

    So I love smashing my potato’s, carrots and onions up when I make a pot roast or corned beef!! Love this!! Thanks for sharing on My 2 Favorite Things on Thursday – Link Party! Come back again on Thursday and share some more!! I love having you!! Pinned!!
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  4. Lorelai @ Life With Lorelai says:

    Living at the beach in Southern California, I cannot even begin to fathom all of that snow. There is a part of me that would love to see it sometimes, but I’m not sure I’d survive living in it. Comfort foods have got to be a must, and this dish sounds delicious! Thanks for sharing at the #HomeMattersParty 🙂 Hope to see you again next week.

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    • Wouter says:

      Hi I am from Holland and there is one thing that is missing: sugar! In the end when i have mashed everything or when it is still cooking in the pan, i add like half a spoon or more sugar. That way it has more of a sweeter taste! Also baking chopped bacon in a pan until it has a nice brown color and mix it with a spoon in your mashed hutspot. Enjoy!

  5. Lysa from Welcome to My Circus says:

    Hi Joy,

    This is another terrific recipe! I haven’t eaten dinner yet and reading this and looking at the pictures have made me soo very hungry! Thanks for sharing the recipe, I showed it to my husband and we both want to try it. Neither of us ever heard of Hutspot before now!

    I look forward to co-hosting the Oh My Heartsie Girls WW with you for the month of February!

    Wishing you a lovely evening!

    Much love,
    Lysa xx
    Welcome to My Circus!
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