Visiting The Dutch Countryside

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Recipe Hutspot: Try This Dutch Stamppot Recipe From The Netherlands

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'Hutspot met worst' - a traditional Dutch dish with mashed potatoes, carrots, onions and smoked sausage.
Are you searching for a recipe for hutspot? This article shows you all the steps to create a delicious Dutch dinner recipe.

If you’re looking for a recipe for hutspot, then you’ve come to the right place. You can combine this hutspot recipe with sausage, and many other things. You can make a beef hutspot recipe, or you can make a vegan/ vegetarian hutspot recipe. Hutspot is one of those traditionally Dutch evening dishes, that is especially eaten during winter. It’s hearty, filling and easy: everything you can wish for. It’s a form of stamppot, typical Dutch food to eat: vegetables, mashed potatoes and (usually) a piece of meat.

Whether you’ve tried hutspot in Amsterdam or somewhere else in The Netherlands and want to relive your trip back at home, or are interested in this hutspot recipe written in English, this article is written for you. So, I hope you enjoy this hutspot stamppot recipe.

History Hutspot

You might wonder, ‘what is hutspot’ and ‘how to make hutspot’. Well, luckily for you, I’m answering all of your questions in this recipe for hutspot article.

Hutspot is a typical Dutch winter dish made of potatoes, carrots and onions. These ingredients are then mashed together to form a typical Dutch dinner: a form of stamppot. Hutspot has existed in The Netherlands well before the potato was brought over to Europe, but other ingredients, such as parsnip were used as a base. The hutspot that was eaten during the Leidens ontzet (1574) was made with parsnip. There are regional differences in The Netherlands: they often add brown beans to the mash in the Veluwe region.

Traditionally it’s eaten with ‘klapstuk’ (fatty meat, from the short ribs of a cow, stewed for hours), smoked bacon or ‘rookworst’. However, if you don’t like meat or are vegetarian/vegan, you can eat it without meat or use a plant-based option. It all depends on your preferences.

The words hutspot and hutsepot can both be used to describe this Dutch dinner. However, if you’re in the Flemish part of Belgium (Vlaanderen), a completely different dish is meant with ‘hutsepot’; this is a Belgium stew. So, if you’re looking for the Belgian hutsepot recipe, this is not it. But, if you’re looking for a hutspot recipe, then this is the place to be.

Recipe For Hutspot


  • 1250 gr carrots (those thick ones, we call them ‘winterpenen’ in Dutch)
  • 1250 gr floury potatoes (if you can’t find them, just use the ones you can find and let them cook a bit longer)
  • 300 gr white onions
  • +-500 ml beef stock (or vegetable stock if you’re vegetarian or vegan)
  • 25 gr butter
  • Nutmeg
  • Curry powder
  • +- 100- 120 ml Milk
  • Salt
  • Pepper
  • Oil/ butter to grease the frying pan
  • Optional: 2 bay leaves (to add with the carrots)
  • Optional: 2 cloves of garlic, some sambal and/or a splash of ketjap manis
  • Optional: Fresh parsley to sprinkle over the hutspot when it’s finished

Good for around 6 people – 1 hour and 15 minutes preparation – 30 minutes to cook


1. Peel the potatoes and cut them into chunks.

2. Peel the carrot and grate them. Don’t grate the carrots too finely; you still want to know that it is carrot and not some orange baby puke.

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3. Add the potatoes to a big pan and add the beef or vegetable stock (the bouillon needs to cover the potatoes, and depending on how you cut them and place them in the pan, you could need more or less stock).

4. Add the grated carrots to a big pan with water and add a bit of salt (the water needs to cover the carrots).

Not everyone boils the potatoes in this stock, nor likes this, some just use water. If you’re looking to use less salt, then I can recommend you not to use the stock, but cover both vegetables with water.

5. Cut the onions into slices and heat a frying pan with a bit of butter or oil on medium-high heat.

6. Add the onions to the pan and add salt and pepper on them. You want the onions to be a bit brown.

You can also add two cloves of garlic (pressed in the garlic press, or very finely diced) to your onions, as well as a small splash of ketjap and a bit of sambal. It gives it a whole other taste.

7. The pan with potatoes need to boil for +- 20 /25 minutes; until they are done. They need to be done right; if they’re still a bit tough, I recommend you to cook them longer. As they are grated, the carrots take less long to boil, but I would still cook them for around 15 minutes. But, one carrot is not the same as the next, so don’t be afraid to taste the carrot whether they are done or not.

Many boil the carrots and onions simultaneously (or even the potatoes, carrots and onions). I prefer not to do that and give the onions more taste by baking them in a frying pan and adding them later. However, if you don’t want to do that, you can add the onions to the carrots and/or potatoes and boil those until they’re done. I like to have more control over the mashing of the potatoes by itself.

8. When the potatoes are done, pour off the water/ stock. Do the same for the carrots.

9. Mash the potatoes with a masher.

10. When you’ve mashed it, add the milk to a little pan to heat it quickly.

11. When it’s hot you can add the milk to the mashed potatoes (bit by bit, until you find that it’s smooth enough) as well as the butter.

12. Add curry powder, black pepper (salt: if you didn’t use the stock at all) and nutmeg to your mashed potatoes until you like the taste.

13. Then add the cooked, grated carrots to the pan of mashed potatoes. Mix this around until it’s evenly combined.

14. Then, you will add the baked onions to your hutspot: mix this around, so it’s combined.

15. Lastly, you can add the fresh parsley over the hutspot, and it’s finished.

Traditionally, this Dutch hutspot recipe is eaten with many different pieces of meat. From ‘klapstuk’, which is meat from ribs of a cow, to some bacon to a ‘rookworst’. Klapstuk is a fatty meat that must simmer for hours to get the best taste.

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As I said, you can also eat hutspot with a ‘rookworst’, or smoked sausage that you (as far as I’m aware off) can only get in The Netherlands. If you have a rookworst in your home, add it to a pan of water and put it on low heat so it can slowly get warm: the water should never boil! When the rookworst is hot, take it out of the water and put it on top of the stamppot.

You can also eat this Dutch carrot potato mash with a tasty Dutch meatball. If you are vegan or vegetarian; you can use a meat replacement or nothing at all. If you’re looking for a vegan hutspot recipe: replace the milk with any plant-based milk, and the butter with a plant-based butter (or no butter at all).

If you don’t want to use milk and/or butter to make this hutspot recipe smooth, you can also use your carrots’ cooking juice.

Hutspot is a typical Dutch recipe, which is what you want. I will be sure to add another recipe so you can create a hutspot met klapstuk recipe. There are many Dutch recipes for hutspot, but I hope you’ve liked this Dutch hutspot, as it’s one of my favourite recipes.

If you want to try another Dutch stamppot, I can recommend you try this Boerenkool recipe!

'Hutspot met worst' - a traditional Dutch dish with mashed potatoes, carrots, onions and smoked sausage.

Handy tools to use for this recipe

I hope you enjoyed making this Dutch stamppot, or Dutch carrot potato and onion mash. This recipe for hutspot is straightforward to make, and it’s perfect for a cold autumn, winter or spring day. Stamppot is as Dutch as possible, so this stamppot recipe is a good look of the hearty, filling dishes made in the Dutch kitchen. If it’s the best hutspot recipe? I will leave you to decide that.

Don’t forget to share your photos of the dishes you’ve created with me on Instagram @visitingthedutchcountryside and at Facebook @visitingthedutchcountryside, so I can share your works of art.

Share this recipe for hutspot blog with your friends, or family members, who you think will love this stamppot hutspot recipe!


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