Hutspot

Ingredients

• 1-2 onions
• 1-2 carrots
• 2 potatoes
• 2 tbsp butter
• salt, pepper to taste
• Sauce
• White wine/port (optional)
• Butter
• ½ onion, finely diced
• 5 button mushrooms sliced
• 6 dried forest mushroom bits

Method

1. Dice and boil onions and carrots for 20 minutes.
2. Boil peeled and quartered potatoes for 20-25 minutes, until tender (or boil the potatoes for 5 minutes and then add carrots and onion and boil together for 20 minutes just make sure they are drained very well before mashing - the reason they are cooked separately is that the potatoes dry a lot better when drained without the onion and carrot added)
3. While vegetables are boiling, create the sauce/ 'jus': Boil 1 cup of water and steep the dried forest mushrooms in the boiling water for 10 minutes
4. In the meantime, add a knob of butter to a frying pan, add the diced onion and sliced mushroom at a medium heat until the mushrooms are lightly browned.
5. Add a tiny bit of flour to thicken the sauce (optional)
6. Add a small splash of white wine or port and let this steam/evaporate off for a minute stir, then add the forest mushrooms with the water it has soaked in - but do not pour the gritty bits in the bottom of the water as this can be sand
7. Let the sauce combine and steep further at low temperature, stirring occasionally.
8. Drain the potatoes or vegetable mixture very well (otherwise it's watery)
9. Combine potato onion and carrot if cooked separately
10. Mash the lot; lumpy bits are fine in my opinion for this rustic dish.
11. Mix in salt, pepper, butter and milk.
12. Warm and serve hot.
13. Serving suggestion: create a little well in the mash and pour the jus/sauce/gravy in there
14. Here's a proper Dutch one: http://www.mijnreceptenboek.nl/recept/hoofdgerechten/stamppotten/hutspot-4510.html
15. I would not cook the meat through the carrots though