Name: Hutspot Dutch Carrot Potato Mash with Slow-Braised Beef
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 4 servings
Cuisine: Dutch
Ingredients: 1.5 lb beef shank (klapstuk), tied; 1 large yellow onion, quartered; 2 bay leaves; 4 whole cloves; 1 tsp black peppercorns; 1 tsp salt; Water to cover; 2 lb Yukon gold potatoes, peeled and cubed; 1 lb carrots, peeled and sliced thick; 1 large onion, finely chopped; 4 tbsp unsalted butter; 1/3 cup whole milk, warmed; 1 tsp fine salt; 1/2 tsp freshly ground black pepper

Hutspot is a beloved Dutch one-pot classic of mashed potatoes, carrots, and onions, traditionally enriched with long-braised beef shank known as klapstuk. The carrots give the mash a gentle sweetness while absorbing savory juices from the meat, creating the cozy Sunday supper that has filled Dutch kitchens for centuries.

Prep Time15 mins

Cook Time150 mins

Total Time165 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

540 kcalCalories
22 gFat
10 gSaturated Fat
48 gCarbs
6 gFiber
8 gSugar
36 gProtein
620 mgSodium
1180 mgPotassium
90 mgCalcium
4.5 mgIron
18 mgVitamin C
480 mcgVitamin A

Ingredients

For the slow-braised beef

1.5 lb beef shank (klapstuk), tied
1 large yellow onion, quartered
2 bay leaves
4 whole cloves
1 tsp black peppercorns
1 tsp salt
Water to cover

For the hutspot mash

2 lb Yukon gold potatoes, peeled and cubed
1 lb carrots, peeled and sliced thick
1 large onion, finely chopped
4 tbsp unsalted butter
1/3 cup whole milk, warmed
1 tsp fine salt
1/2 tsp freshly ground black pepper

Directions

Place the tied beef shank in a heavy pot with the quartered onion, bay leaves, cloves, peppercorns, and salt; cover with cold water by 1 inch and bring slowly to a gentle simmer. Skim any foam, cover loosely, and braise on low for about 2 hours, or until the meat is fork-tender.
Lift the beef from the broth and set aside to rest under foil; strain the broth and reserve 1 cup for mashing or gravy. Keep the cooking liquid warm.
In a large pot, combine the cubed potatoes, sliced carrots, and chopped onion; cover with cold water, add 1 tsp salt, and bring to a boil. Simmer uncovered for 18-22 minutes, until the carrots are very tender and the potatoes fall apart easily when pierced.
Drain the vegetables well, reserving a splash of the cooking water, and return them to the hot pot over very low heat for 1 minute to dry out. Pass through a potato ricer or mash thoroughly with a masher until smooth.
Stir in the butter and warmed milk, then loosen with a few tablespoons of the reserved beef broth until the hutspot is creamy but still holds its shape. Season with salt and pepper to taste.
Slice the rested shank against the grain and mound the hutspot onto warm plates. Make a small well in the center of each mound, spoon in a little extra butter or pan juices, and serve the beef alongside with extra broth for gravy.

Cook’s Notes

Use starchy Yukon Gold or russet potatoes for the fluffiest, most authentic mash; waxy potatoes will turn gummy.
Cook carrots for a few minutes longer than potatoes since they take longer to soften; the onion almost melts into the mix.
A traditional Dutch touch is to hollow out the center of each mound and fill it with a knob of cold butter or warm pan juices just before eating.
Save plenty of the beef cooking liquid to pass at the table as a simple gravy; it carries deep, beefy flavor without any extra work.