HutspotCarrot, Onion, and Potato Mash

Name: Hutspot (Carrot, Onion, and Potato Mash)
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 4
Cuisine: Netherlands
Ingredients: 700 g Beef Brisket; 1800 ml Water; 2 pcs Bay Leaf; 6 g Salt; 900 g Potato (peeled and chunked); 500 g Carrot (peeled and sliced); 200 g Onion (sliced); 70 g Salted Butter; 150 ml Whole Milk (warmed); 6 g Salt; 2 g Black Pepper

A common version of Dutch mash of potatoes, carrots, and onions served with tender braised beef. The vegetables cook down into a sweet, savory mash that pairs beautifully with the rich meat and its cooking juices.

Prep

25m

Cook

Serves

Estimated

Nutrition

Per serving

886kcal

Calories

39g

Protein

55g

Fat

58g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Beef

700g
Beef Brisket
1.8l
Water
2pcs
Bay Leaf
6g
Salt

Mash

0.9kg
Potato (peeled and chunked)
500g
Carrot (peeled and sliced)
200g
Onion (sliced)
70g
Salted Butter
150ml
Whole Milk (warmed)
6g
Salt
2g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Place the beef brisket in a pot with the water, bay leaves, and the salt. Bring to a boil at 100°C (212°F), then lower to a gentle simmer around 95°C (205°F).
02
Cook until the beef brisket is very tender and can be sliced easily. Keep it warm in a little of the cooking liquid.
03
Place the potato, carrot, and onion in a large pot, cover with water, and bring to a boil at 100°C (212°F). Cook until all the vegetables are completely soft.
04
Drain the vegetables well and mash until evenly combined.
05
Stir in the salted butter and warmed whole milk, then season with the salt and the black pepper.
06
Slice the beef brisket and serve it beside the mash, with a spoonful of the cooking juices over the meat.

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