Hutspot Hollande Recipes

HUTSPOT

Steps:

• Place the potatoes, carrots, bay leaf and onions in a Dutch oven and cover with water to level. Season with salt and mix.
• Bring to a boil and cook, covered, over medium heat for 25 minutes.
• Drain, remove the bay leaf and add all the rest into a large bowl.
• Using a potato masher, coarsely mash all of the mixture.
• Add the butter, milk, nutmeg and pepper. Mix.
• Adjust the seasoning if necessary and serve.

HUTSPOT

Steps:

• Dice& boil onions and carrots 20 minutes.
• Drain.
• Boil peeled and quartered potatoes 20-25 minutes, til tender.
• Drain and dry thoroughly.
• Add onions and carrots mash well.
• Add salt, pepper, butter and milk.
• Mix.
• Warm all together and serve hot.

HUTSPOT (ORANGE MASHED POTATOES AND SAUSAGE DINNER)

Steps:

• Place the carrots in the bottom of a 3 quart pan with about 2 cups of water and put on high to boil.
• Let cook for about 3-5 minutes.
• Add the potatoes and onion.
• Put the sausage on top. (It will give the veggies some great flavor!).
• Cover. Let cook over medium heat for about 10 min until the vegetables are tender and easy to mash.
• Remove the sausage to a plate to keep warm.
• Drain the vegetables, reserving at least 1/2 c of the water if you prefer to use water to cream or milk.
• Put through a potato ricer or use a potato masher to mash all the vegetables together. Use the back of a spoon to smoosh it all together with the remaining ingredients. You CAN use a mixer for this, but you risk the vegetables becoming gummy if you over-mix. Go for power at your own risk!
• Season to taste. Serve with a salad and dinner is ready!

HUTSPOT ( HOLLANDE )

Steps:

• Faire bouillir les pommes de terre et les carottes dans de l'eau et du bouillon (un cube fera l'affaire si vous n'avez rien d'autre sous la main).
• Pendant ce temps, faites revenir les lardons pour qu'ils perdent une partie de leur gras.
• Quand tout est prêt, égoutter les légumes et les réduire en purée grossière, y mélanger les lardons, éventuellement de la crème fraîche, saler, poivrer.
• Disposer ensuite dans un plat à gratin, couvrir de fromage râpé et mettre au four jusqu'à ce que le fromage soit bien doré.
• Servir accompagné d'une salade.