Hutspot is a traditional Dutch dish whose meaning, loosely translated, is “mash pot”.  It is a combination of potatoes mashed with other widely available vegetables, onion and bacon.  Some of the traditionally used vegetables are carrots, endive, kale, spinach and turnip greens (this dish made with greens is called Stamppot). This popular side dish is typically paired with meat to create a hearty meal worthy of cool, rainy Dutch Winter days.  Trinetty and Jac, my guys’ Dutch mom and her better half, provided a recipe that I have made some slight tweaks to and I’m thrilled to share it.

Ingredients:

• 2 medium Russet potatoes, peeled and cut into one-inch pieces
• 2 medium carrots, peeled and cut into one-inch pieces
• 4 tbsp butter, separated
• 2 large shallots, finely sliced
• 5 bacon slices, thick cut
• 1/2 cup whole milk
• Salt and pepper

Directions:

1. In a large saucepan, cover the potatoes and carrots with water then boil them until tender, 10-15 minutes.
2. Melt 2 tablespoons of butter in a medium frying pan then sauté the shallots over medium heat until softened and slightly browned, about 5 minutes. Set aside.
3. In a large frying pan, cook the bacon for about 10 minutes over medium heat until browned and slightly crispy.  Remove bacon from the pan and drain over paper towels – reserve bacon fat.
4. Place the cooked potatoes and carrots in a large bowl and whip them using a hand mixer over medium speed for about 3 minutes – mixture will still be a bit lumpy.  Add the milk, the remaining 2 tablespoons of butter and the salt and pepper, mixing well to incorporate.
5. Chop the cooked bacon into bite-size pieces.  Add half the bacon to the mashed potato mixture and stir to incorporate.
6. To serve, spoon half the mashed potatoes into a bowl, create a well in the potato mixture, add 1 teaspoon of bacon fat to the well then sprinkle half the remaining bacon pieces over the dish.  Repeat with the second portion.

Makes two generous servings.