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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


  • Dutch oven or similar
  • Large pot
  • Saucepan


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


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