35
min
4
servings
222
kcal
3g
protein
28g
carbs
11g
fat
Hutspot is a classic Dutch recipe of mashed potatoes, carrots, and onions, and is a fantastic comfort food.
Notes
Serve this with smoked sausage for a typical Dutch presentation, and/or with beef gravy. If you want to add the beef flavor (without the beef), use beef broth instead of water for simmering.
Preparation
20 min
Pressure Cook
7 min
High
Quick Release
0 min
Sauté
8 min
Total: 35 min
Preparation
20 min
Pressure Cook
7 min
High
Quick Release
0 min
Sauté
8 min
Total: 35 min
or Yukon gold potatoes
or half and half or milk
to add ingredients to your shopping list
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 at high pressure for 7 minutes. When the cooking time is over, perform a quick release of the pressure. Once the pressure is released, unlock the pot and open the lid away from you.
Cooking the potatoes in a steamer basket produces a better texture than cooking them directly in water.
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 , and add the butter and the onions. , stirring occasionally, until the onions soften and just start to brown around the edges, about 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.
Mash gently at first to avoid cream splattering.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Cool completely before transferring to a freezer-safe container. Freeze for up to 3 months.
Reheat in the microwave or on the stovetop, adding a splash of milk or cream if needed to restore consistency.
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