Hutspot – Dutch Mash with Meatballs

An overhead shot of a white enamel plate with a blue trim, filled with a carrot and potato mash with two key shaped carved out and filled with gravy. The plate is on a concrete background with a blue checked dish towel at the top and some unpeeled potatoes and coarsely cut onions and carrots scattered at the bottom of the photo.

While I was born and raised in the Netherlands, coming from an immigrant background I largely grew up on Indonesian food. Stamppot wasn’t something I had often, and it remains something that’s kind of exotic to me.

European nasi goreng

Stamppot, literally mash or stomp pot, is basically a European nasi goreng (Indonesian fried rice). I.e. a carb (potatoes) combined with (root) vegetables and sometimes meat from what you can imagine may have been leftovers from the days before. While a lot of Dutch people like to think stamppot is unique to the Netherlands, the UK has bubble and squeak for example and babies have baby food, which are pretty much the same thing.

Hutspot in a white plate with a blue rim, surrounded by a pool of gravy with a meatball in the middle and a potato masher in the shape of the Netherlands

What the Fuck is Stamppot and when do I eat it?

Stamppot comes in many varieties, more so now that people are trying to incorporate the flavors of the Dutch immigrant community into their national dish. But the most traditional and well-known versions are:

  • Hutspot, with potatoes, carrots and onions
  • Boerenkool, with potatoes and kale
  • Zuurkool, with potatoes and sauerkraut
  • Andijviestamppot, with potatoes and endive (the green kind, not chicory)

Every family has their own stamppot recipes and traditions, though generally you can’t go wrong with adding some fried bacon bits to any of the above. Most stamppots, as any food mash, will be had with a side of gravy and either meatballs or slowly cooked beef, like klapstuk or ‘draadjesvlees’, a mild Dutch daging semur, if we’re going to keep this comparison to Indonesian food going.

I’ll be perfectly honest and say I rarely eat any of the above because they are just too mushy for me and the only thing I’d really like to get a handle on is making gravy, because gravy is god.

Of the above my favorite stamppot is andijviestamppot with cheese and bacon, because cheese and bacon. I won’t see me near boerenkool or zuurkool unless it’s by brute force, but I do eat hutspot once a year. As is the custom in the city that I live in.

Because it’s quite heavy and stodgy, hutspot is typical winter fare. We have it for dinner with some kind of meat and gravy to make a complete dinner.

Leidens Ontzet: Hutspot for Days

During the 80 year war with Spain, Leiden was under siege by the Spanish. Legend has it that, after the liberation of the city, a small boy, starving from the siege, ventured beyond the city limits and found a pot of hutspot (then comprised of parsnips, carrots and onions) that could feed the entire city.

As unrealistic as this scenario isis, the pot is still on display at the Lakenhal and Leiden and its inhabitants still celebrate it’s old found independence every year by getting extremely drunk on October 2nd and then getting up early (not all of us) for herring and white bread the next day. There’s a fun fair and a parade. With markets and stages with local bands performing throughout the city.

And there is hutspot. Most Leidenaren (as the local inhabitants are called) won’t even eat hutspot much of the rest of the year and if you do you may get yelled it. I have joined this custom. But more so because my Dutch cooking is quite poor and I don’t really like it anyway. I go see my friend’s mom at Leids Ontzet however, and she’s a mean cook. So that’s how that happens.

An overhead shot of a white enamel plate with a blue trim, filled with a carrot and potato mash with two key shaped carved out and filled with gravy. The plate is on a concrete background with a blue checked dish towel at the top and some unpeeled potatoes and coarsely cut onions and carrots scattered at the bottom of the photo.

Hutspot - Dutch Mash with Meatballs and Gravy

Dorothy Porker
My take on hutspot, a classic Dutch mash of potatoes, onions and carrots with meatballs and gravy, with a little help from Dutch Twitter.
Prep Time 30 mins
Cook Time 30 mins
Course Dinner, Main course
Cuisine Dutch
Servings 4

Equipment

  • Dutch oven or similar
  • Large pot
  • Saucepan

Ingredients
  

For the meatballs

  • 1 lbs - 500 gr minced meat 50-50 beef-pork is preferred, avoid lean mince as it's too dry
  • 1 bag ready-made spice mix for meatballs yes, really - or see below
  • 1 small egg
  • 1 T - 15 gr caramelized shallots the kind you put on a hotdog
  • butter for frying

If you really don't want to use a ready-made spice mix

  • 2 T - 30 gr breadcrumbs
  • pinch salt
  • pinch pepper
  • pinch nutmeg
  • pinch paprika
  • pinch chili optional

For the gravy

  • 1/2 T - 7 gr plain flour
  • 1/2 c - 120 ml beef stock home-made or from a cube

For the hutspot

  • 1 lbs - 500 gr floury potatoes peeled and diced
  • 1 lbs - 500 gr carrots coarsely grated
  • 7 oz - 200 gr onions thinly sliced
  • 2 T / 30 gr butter
  • 1/2 c / 60 gr cheese grated, optional but recommended
  • 1/2 c / 60 gr bacon cut into small cubes and fried to a crisp, optional but recommended
  • cream or full fat milk to taste
  • salt to taste
  • pepper to taste

Instructions
 

To make the meatballs

  • Mix together the 10 oz - 500 gr of beef, spice mix, 1 egg and 1 T - 15 gr of fried onion until well-combined.
  • TIP: If you want to tweak flavor, mix everything together, fry a tiny pinch of the mixture in a frying pan, taste, tweak, and so forth.
  • If you want nice and even sized balls, weigh the end result and divide by however many balls you’re going to need. Roll the balls in your hands until they are nice and smooth, or keep them nice and crude.
  • Let your balls set in the fridge for at least 30 minutes, this will help them hold their shape when you fry them.
  • Melt a good helping of butter in a large Dutch oven or other heavy based deep pan.
  • Once the butter has stopped foaming drop in the balls and roll them around gently until all sized have reached an even brown sear.
  • Place on a very low heat and leave to cook for 20 minutes with the lid on, rolling them over every so often, until your balls are semi-solid and cooked through.

To make the gravy

  • NOTE: if your butter has burned you will not want to make gravy like this.
  • Remove the balls from the Dutch oven.
  • Stir in 1/2 T - 7 gr of flour to make a light roux. Be sure to let it go for 1-2 minutes to let the flour cook and avoid a floury taste to your gravy.
  • Slowly stir in the 1/2 c - 120 ml of beef stock until the gravy has slightly thickened. If your gravy doesn't thicken you can add 1/2 T - 7 gr of corn flour and gently stir this in until thickened.

To make the hutspot

  • Cook 10 oz - 500 gr peeled and diced potatoes and grated carrot for 20 minutes or so until all are tender.
  • While that is happening, melt some butter into a heavy bottomed saucepan and slowly wilt down 7 oz - 200 gr of finely sliced onions until they’ve gone from sweating, to translucent to golden brown. Stir them frequently to avoid burning.
  • Drain the potatoes and carrots, add the onions with an additional pat of butter and mash everything to all hell. If you’re using additional dairy or other ingredients like the bacon and cheese now is the time to add them. Most people like their hutspot kind of lumpy, but you can go as fine as you like.
  • Season to taste. Serve with the gravy and meatballs, or that European daging semur I don’t have a recipe for.
Keyword dutch mash, dutch recipe, hutspot, mash, meatballs, potatoes

Zoek je dit recept in het Nederlands? Ga dan naar vettesletten.nl voor hutspot met jus en gehaktballen.

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