When I moved to the Netherlands, I was introduced to two typically Dutch dishes heavy on the Mighty Potato: boerenkool and hutspot. I’ve since stopped eating meat, and have yet to find a satisfactory vegetarian version of boerenkool, but hutspot remains one of my absolute favourite winter comfort meals.
Basically, hutspot is half-and-half potatoes and carrots, with some onions thrown in. Peel, chop, and boil them all up together, then mash them up with generous amounts of butter and milk. Add ground pepper to taste (and salt if you do salt), then nom-nom-nom. Freeze the rest in portions for later in the week (my standard cooking MO).
I bet real Dutch people have very specific ways they make this, and they’d probably be horrified at my cavalier recipe above. I change it up sometimes, too—for example, I rarely have milk in the house anymore so I use soy milk instead. And sometimes I substitute yams (are those the orange ones or are those sweet potatoes? I mean the orange ones) for some or all of the regular taters. And today my bromate made up a batch and he threw in a bunch of garlic as well.
There is nothing like a bowl of hot, buttery mashed potatoes after being out in the snow. Add ketchup or sambal or more ground black pepper or just eat it plain and steaming hot. All hail the magical potato!