Hutspot (Dutch Carrot and Onion Mash)

• 1 kg Russet potato, floury
• 500 g Carrot
• 300 g Yellow onion
• 2 tsp Fine sea salt
• 500 g Smoked sausage, fully cooked
• 60 g Butter
• 120 ml Whole milk
• ½ tsp Black pepper
• 4 tbsp Mustard, to serve

1. Peel the potatoes and cut into even chunks. Peel the carrots and cut into thick slices, then peel and quarter the onion. Put the potatoes, carrots and onion into a large pot and add the fine sea salt.
2. Cover the vegetables with cold water and bring to the boil, then reduce to a steady simmer. Cook for 20–25 minutes until the potatoes and carrots are very tender. Drain well in a colander and return everything to the hot pot.
3. While the vegetables cook, warm the smoked sausage gently in a pan of barely simmering water for 10–12 minutes, turning once, until hot throughout. Keep it covered off the heat so it stays warm. This method assumes fully cooked smoked sausage that only needs heating.
4. Add the butter to the drained vegetables and let it melt for 1 minute from the residual heat. Mash until smooth with a few small lumps, then mash in enough whole milk to make it creamy and spoonable. Season with black pepper and a little extra fine sea salt if needed.
5. Slice the smoked sausage and serve alongside the hutspot. Put the mustard on the table for dipping. Serve straight away while the mash is hot.

Made this recipe? Rate it — a comment is optional.