What are we eating today? Hutspot, because when it gets colder outside, there is nothing as delicious as a nice pan of stamppot! This creamy carrot mash with spicy meatballs is perfect.
The sweet carrots combine wonderfully with the spicy meatballs and the creamy mash of potato, onion, and carrot. This simple and tasty dish is ideal for a weekday meal that the whole family can enjoy!

Wortelstamppot (Dutch Mash) with Meatballs and Rich Gravy
Carrot stamppot, or hutspot, is a true Dutch classic. It is one of those dishes everyone knows, and it is easy to adapt to your taste. The addition of butter and sour cream makes the mash extra creamy.
The spicy meatballs and the kecap gravy complete it! It's a surprising and tasty combination. Delicious comfort food, perfect for cold days.
What do you need?

- Potatoes: Use floury potatoes, such as Russet, Doré, King Edward, and Maris Piper. Peel them and cut them into equal pieces so they cook at the same time.
- Onion: This onion has a soft, sweet-spicy flavor that goes well with carrots and potatoes. Chop the onion finely so that everything cooks evenly.
- Carrot: Wash and peel the carrots. Cut them into small strips to cook at the same time as the potatoes.
- Ground beef: You can replace this with ground chicken, depending on your taste.
- Chili powder: If you don't like spicy, you can leave this out.
Preparation

- Boil the potatoes, onion, and carrots together for about 20 minutes until done. Drain and let them boil dry.
- Mash everything with a masher and mix the milk, butter, and sour cream for a creamy stamppot.
- To make the meatballs, mix the ground beef with fried shallot, garlic, kecap manis, fish sauce, sugar, and chili powder. Roll the mixture into small balls about 1 inch (2 cm) in diameter. Fry the meatballs in a pan with butter for 10 minutes until golden brown and done.
- Make the gravy: Remove the meatballs from the pan. Add butter and kecap. When the butter has melted, stir in the stock for a delicious gravy.

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📖 Recipe
RECIPE CARD
Ingredients
Dutch Hutspot
- 2 ½ pounds potatoes, peeled and cut into pieces
- 1 ½ pounds carrots, coarsely chopped
- ½ pound onions, chopped
- 1 beef stock cube
- ¼ cup milk
- ½ stick butter
- 2 tablespoons sour cream
Meatballs
- 1 tablespoon butter
- 1 shallot, chopped
- 2 cloves garlic, crushed
- 1 pound ground beef
- 1 tablespoon Kecap Manis
- ½ tablespoon fish sauce
- ⅛ teaspoon chili powder
Gravy
- 3 tablespoons butter
- 1 tablespoon Kecap Manis
- ⅔ cup beef stock
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can slect which type of amount you would like to see.
Instructions
Make the Dutch Hutspot
- Boil the potatoes, carrots, and onion in water with a stock cube for about 20 minutes until done.2 ½ pounds potatoes, 1 ½ pounds carrots, ½ pound onions, 1 beef stock cube
- Drain and let evaporate. Meanwhile, add the milk and butter to a saucepan and heat gently until the butter has melted. Heat the milk and butter together in a pan.¼ cup milk, ½ stick butter, 2 tablespoons sour cream
- Mash the potatoes, carrots, and onion with a masher. Add the heated milk, butter, and sour cream. Stir until creamy. Taste and season with salt and pepper.
Make the meatballs
- Melt the butter in a frying pan and gently fry the shallot and garlic until translucent.1 tablespoon butter, 1 shallot, 2 cloves garlic
- Mix the ground beef with the fried shallot, garlic, kecap manis, fish sauce, chili powder, and salt and pepper in a bowl. Form small meatballs (about 2 cm in diameter) and fry them on all sides until golden brown and cooked through in the pan on medium heat. This takes about 10 minutes. Remove them from the pan and keep them warm under aluminum foil.1 pound ground beef, 1 tablespoon Kecap Manis, ½ tablespoon fish sauce, ⅛ teaspoon chili powder
Making Gravy
- Melt the butter in the same pan in which the meatballs were fried. Add the kecap manis and beef stock and stir well so that all the bits that have stuck to the bottom come loose.3 tablespoons butter, 1 tablespoon Kecap Manis, ⅔ cup beef stock
- Let the gravy simmer gently for a few minutes.
- Put the meatballs back in the pan and let them simmer in the gravy for another 2 minutes.
Serve
- Serve the creamy wortelstamppot on plates and place the spicy meatballs next to them. Pour the gravy generously over the meatballs and the mash.
Notes
- Do not use a mixer; otherwise, the potatoes will become a sludge that looks like glue.
- Add the milk and butter while warm. Cold milk ensures that the airiness of the mashed potatoes disappears.
- Refrigerator: Store the stew covered in the fridge for up to 2 days.
- Freezer: This Dutch dish freezes well. Put it in a freezer box or bag and store it in the freezer for up to 2 months. Let it defrost in the fridge.
- Reheat the stamppot: Melt some butter in the frying pan and fry the stew until warm. You can also make a casserole (see the tip above).
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