Hotchpotch in the crockpot

As part of the crockpot challenge I was going to make loaded mashed potato  but when the day came I felt more like a typically Dutch winter dish – even though spring seems to have finally come around – called Hutspot (Hotchpotch in English).

Dish Four: Hotchpotch

The recipe is simple! To serve four people you need:

  • 1 kg (2 1/4 lbs) of potatoes, cubed
  • 500 gr (1 lbs) of onion, sliced
  • 500 gr (1 lbs) of carrot, chopped
  • 2 1/2 cup of water

20130417_190619Put all of this in the crockpot and turn in on low for 4-6 hrs or till everything is tender. Drain excess water to make sure it does not become a soup. Add:

  • 2 spoons of butter
  • up to a cup of (warmed) milk
  • generous amount of pepper and salt to taste

Use a potato masher to turn it into a mash, add the milk in phases to get to the consistency of your liking. It shouldn’t be runny but nobody likes a dry mash either. My preferred state is slightly chunky, and not the perfect moistness yet until you make “het kuiltje” which you fill with gravy (I make beef gravy, but any form will do). You can serve it with bacon bits, a stew or as we did with rookworst (smoked sausage). Applesauce is also a traditional accompaniment for Hutspot. The rookworst you see here is a mini beef one, since we are cutting down on calories but they come in all sizes and meats.

20130417_191641None of the Dutch mashed dishes will win a beauty prize but that really isn’t what this dish is about. What I have found out though, is that in the crockpot carrot takes over – not in flavour but in colour… hence the baby food look. This changed nothing in flavour though! The sweetness of the carrots balanced by the onions, all carried by the structure of the mashed potatoes. The gravy adds to the creaminess and brings an extra flavour boost. I’m a sucker for these traditional dishes but am going to work on the presentability of it.

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