Hutspot is a classic Dutch recipe of mashed potatoes, carrots, and onions, and is delicious comfort food.
Adds 5 main items. Pantry and optional items stay out unless you explicitly add them.
or Yukon gold potatoes
or half and half or milk
3 steps
Pour the water into the Instant Pot. Add a vegetable steaming basket, then fill the basket with the potato chunks and carrot chunks. Lock the lid and Pressure Cook on High for 7 minutes. When the cooking time is over, perform a Quick Release. Once the pressure is released, unlock the pot and open the lid away from you.
Carefully lift the steaming basket out of the pot and set it aside. Pour the water out of the pot liner and place the pot liner back into the pressure cooker base. Set the pot to Sauté High, and add the butter and the onions. Sauté, stirring occasionally, until the onions soften and just start to brown around the edges, about 8 minutes total.
Turn off the heat and add the cooked potatoes and carrots to the pot. Sprinkle with the salt, and give them a rough mash, stirring to coat with the butter and onions. Add the cream. Mash again, starting gently, and continue mashing and stirring until the cream is completely mixed in and the potatoes are smooth.
Serve this with smoked sausage (rookworst) for a typical Dutch presentation, and/or with gravy. If you want to add meat flavor (without the meat), use beef broth instead of water for steaming.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Let cool completely before transferring to a freezer-safe container. Freeze for up to 3 months.
Reheat in the microwave or on the stovetop; if necessary, add a splash of milk or cream to restore the consistency.
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