Name: Instant Pot Hutspot (Dutch Mashed Potatoes with Carrots and Onion)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Dutch
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)

Description

Instant Pot Hutspot recipe. Hutspot is a classic Dutch recipe of mashed potatoes, carrots, and onions, and is a fantastic comfort food.

Ingredients

Scale

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)

Cook Mode Prevent your screen from going dark

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

Would you like to save this recipe?

We'll email this post to you, so you can come back to it later!

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