Mashed Vegetables

Hotspot is a Dutch dish of boiled potatoes, carrots and onions. It has a long and traditional history in Dutch cuisine.

According to legend, this recipe came from the cooked potato bits left behind by hastily departing Spanish solders during their siege of Leiden in 1574. This was during the Eighty Years War.

I had never actually heard of this recipe before, but thought it sounded interesting. Something different than the traditional mashed potato side dish.

The recipe itself is very easy to make. It is a bit time consuming because you cook the onion and carrot separately from the potatoes.

I think you could absolutely cook the three vegetables together. I think carrots and potatoes cook at fairly the same time. . .

The dish is nicely seasoned. And of course the butter and milk give it a rich feel.

I think I did not cook the dish enough at the end, my final product was still a little loose. This by no means made it bad, but looking at photos online of what the dish is supposed to look like, mine was a little moister.

It was a lovely side dish. It has a unique flavor and went really well with the Glazed New York Steak.

HUTSPOT

6 Onions

6 Carrots

8 Potatoes

Salt and Pepper To Taste

1/2 Cup Rich Milk

2 to 4 Tablespoons Butter

Dice onions and carrots, cover with boiling salted water and cook until tender. Drain. Pare potatoes, cut in pieces and cook in boiling salted water until tender. Drain and shake over heat to dry thoroughly. Add onions and carrots and mash well. Season with salt and pepper; add milk and butter. Heat thoroughly.