Instant Pot Hutspot recipe. Hutspot is a classic Dutch recipe of mashed potatoes, carrots, and onions, and is a fantastic comfort food.
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Hutspot is a common type of Stamppot, the Dutch "mashed potatoes and a veg" dish. Hutspot has risen above the other stamppots; it's so common that it has its own name. (Usually the name is stamppot and the vegetable - stamppot kale, stamppot sauerkraut, stamppot spinach. Kale is a particularly common one; recipe coming soon.
Ingredients Notes
- Potato type: The best potatoes for this recipe are russet potatoes (aka Idaho potatoes) or Yukon gold potatoes. Red potatoes and white potatoes are a little waxy for this; you want fluffy potatoes.
- Carrots: As you can see in the pictures, I cheated and used a bag of baby carrots. They work fine and save on peeling and chopping.
- Butter: Regular butter (salted or unsalted) is fine. If you want to be authentic, substitute a European-style butter, like Plugra - the higher butterfat will add just a little more richness and flavor to the potatoes. However, European-style butter is very expensive, so I don't like to use it in cooking. (I save it for when I will taste it directly, like spreading on bread...yum.)
- Dairy: Again, this is a rich dish, so I reach for the heavy cream. But, if you want a lighter version of the dish, substitute half-and-half or milk. I mean, you can even make it with skim milk if you like.
- Dairy-free or vegan: This is a tough recipe to go completely dairy-free, because the butter and milk are key ingredients. I'm not an expert on vegan ingredients, but if you have almond milk and a trusted vegan butter, you can use them.
Equipment
- 6-quart or larger pressure cooker (I love my Instant Pot)
- Steamer basket: I think a vegetable steamer basket is an essential piece of equipment for this recipe. Cooking the potatoes directly in water in a pressure cooker results in overcooked potatoes; steaming them in a basket produces exactly the texture I want for this recipe.
Step by Step Instant Pot Hutspot Pictures
Pressure cook the potatoes and carrots
Put the potatoes and carrots in a steamer basket over a cup of water, then pressure cook for 7 minutes with a quick pressure release
Melt the butter and Sauté the onions
Put the butter and onions in the pot, set to sauté mode, and sauté until the butter is melted and the onions are soft and just showing a hint of browning around the edges.
Mash everything together and serve
Turn off the pot, then add the cooked potatoes and carrots, sprinkle with the salt, and mash them into the butter and onions. Once they are mashed and coated with butter, stir the cream into the mash. Serve and enjoy!
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Instant Pot Hutspot (Dutch Mashed Potatoes with Carrots and Onion)
- Total Time: 40 minutes
- Yield: 4 cups of hutspot 1x
Description
Instant Pot Hutspot recipe. Hutspot is a classic Dutch recipe of mashed potatoes, carrots, and onions, and is a fantastic comfort food.
Ingredients
- 1 cup water
- 2 pounds russet potatoes, peeled and cut into 1½- to 2-inch chunks
- 1 pound carrots, peeled and cut into 1-inch chunks
- 4 tablespoons butter
- 1 large onion, diced
- 1 teaspoon fine sea salt
- 1 cup heavy cream (or half and half, or milk)
Instructions
- Pressure Cook for 7 minutes with a quick pressure release: Pour 1 cup of water into an Instant Pot or other pressure cooker. Add a vegetable steaming basket, then fill the basket with the potato chunks and carrot chunks. Lock the lid and pressure cook at high pressure for 7 minutes in an electric pressure cooker or stovetop PC (Use "Manual" or "Pressure Cook" mode in an Instant Pot). When the cooking time is over, quick release the pressure. Once the pressure is released, unlock the pot and open the lid away from you to avoid the hot steam.
- Melt the butter and sauté the onions: Carefully lift the steaming basket out of the pot and set it aside on a heatproof surface (I use a large plate). Pour the water out of the pot liner and place the pot liner back into the pressure cooker base (or return the pot to the stovetop). Set the pot to sauté mode-high (medium heat on the stovetop), and add the butter and the onions. Sauté, stirring occasionally; the butter will melt and then stop foaming; keep cooking until the onions soften and just start to brown around the edges, about 8 minutes total.
- Mash the potatoes and carrots: Turn off the heat and add the potatoes and carrots. Sprinkle the potatoes and carrots with the salt, and give them a rough mash, stirring to coat with the butter and salt. Add the cream. Mash again, starting gently - the cream will splatter - and continue mashing and stirring until the cream is completely mixed in and the potatoes are smooth. Transfer to a serving bowl, serve, and enjoy!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: Dutch
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Nutrition
- Serving Size: ½ cup
- Calories: 222
- Sugar: 4.6 g
- Sodium: 205.4 mg
- Fat: 11.4 g
- Carbohydrates: 28.1 g
- Fiber: 3.4 g
- Protein: 3.6 g
- Cholesterol: 32.2 mg
Tips and Tricks
- Sautéing the onions: In a traditional hutspot recipe, the onions are boiled with the potatoes and carrots, and everything is mashed together. Sautéing the onions to give them extra flavor is a common variation, and since I have to melt the butter anyhow, I sauté the onions while I'm at it. That said, if you want the simplest version of the recipe, skip the sauté step and add the onions to the vegetable basket with the potatoes and carrots.
- Traditionally, this recipe is boiled with a piece of beef and served on October 3rd to celebrate Leinz Ontzet, the lifting of the siege of Leiden. If you want to add the beef flavor (without the beef), use beef broth instead of water for simmering.
- Serve this with smoked sausage for a typical Dutch presentation (as you see in the pictures), and/or with beef gravy.
Related Posts
Instant Pot Beef Gravy
Pressure Cooker Turkey Giblet Gravy
Pressure Cooker Baby Potatoes with Butter and Parsley
Instant Pot Loaded Smashed Red Potatoes
Instant Pot Colcannon (Irish Mashed Potatoes and Kale)
Instant Pot Mashed Potatoes
If you're looking for something else, here is my index of Instant Pot and Pressure Cooker Recipes.
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Dan says
This was really good - I added mushrooms and kale to the onions, and served with beef gravy. Delicious!
Mike Vrobel says
Thanks!