Hutspot

General

Preparation time: 5 minutes if you can get the onions and carrots pre-sliced
Manual: 6 minutes high pressure
Release: Quick
Total: approximately 15 minutes, including "stamping"

• Hutspot is a "stamppot" of carrots, onions and potatoes.
• You will save yourself a lot of time if you buy the onions sliced! Even better if you can get the carrots julienned.
• Hutspot can be frozen. Best results if the stamppot is not too wet (you add "jus" to it during the meal)
• If you put a layer of fried mince meat and onions at the bottom (seasoned with salt and pepper and Worcester sauce) and top with the hutspot, you have a shepherd's pie. Which is also nice with melted cheese on top.
  

Ingredients

• 500 gram peeled potatoes, more or less the same size. Don't use small potatoes
• 300 gram peeled and sliced (or pre-julienned) carrots
• 300 gram peeled and diced onions (preferably pre-sliced)
• 250 ml water
• salt
• peper
• stock cube
• 2 tablespoons of butter
• Optional: dash of milk or cream or cream cheese
• Optional: bit of curry powder

Procedure

• Fill up the instant pot: first the water, then the stock cube, then the potatoes, then the carrots and the onions. If you have a divider for the instant pot so you can keep the potatoes separate, even better.
• Cook on high pressure for 6 minutes. Quick release.
• Take the potatoes out of the Instant Pot, using a slotted spoon and put them in a separate bowl where you can mash them.
• Mash the potatoes, adding some extra salt and pepper to taste and the butter. If you need more liquid, get it from the pan or add a bit of milk or cream. Do not use too much liquid.
• Add some extra butter and or cream and cover.
• Transfer the onions and carrots to another bowl where you can mash them. Do not transfer the remaining liquid. Mash them, adding salt and pepper and optionally curry powder to taste. Add liquid as necessary
• Mix potato and carrot/onion mixture using a big spoon. Taste, season again if necessary.