Geschtomtepot

Mashed root vegetables are Dutch soul food. This is a variant of stamppot, one of the most common side dishes in the Netherlands. I have no idea whether I've spelled the name of this dish correctly (probably not, since I can't find the name in ANY Google search), but I've approximated the way our family pronounces it. If any native Dutch speakers know how to spell it properly, please drop me a line.

Grandpa Kest used to tease Grandma whenever she made this, claiming (in his usual politically-incorrect fashion) that it was "Jew food." Well, guess what. This is apparently a Jewish-Dutch dish. And it is DELICIOUS, so yay chosen people!

GESCHTOMTEPOT
2 or 3 large potatoes, peeled and cut into large chunks
1 or 2 carrots, peeled and cut into medium-sized chunks
1 onion, chopped
1-2 cloves garlic (not traditional, but tasty)
salt and pepper to taste
butter to taste, plus more for serving
a splash of milk, cream or evaporated milk
ground allspice for serving

Bring a pot of salted water to a boil. When it's boiling, add the carrots and cook five minutes, then add the potatoes and onion (and the garlic if you're using it). Cook until the potatoes and carrots are soft. Drain water, then return vegetables to pot. Chuck in a good dob of butter and some milk (preferably heated), then MASH IT LIKE MAD, venting your frustrations and scaring the bejabers out of the cat! Don't forget to add some salt and pepper to taste during this process.

Once you've shown those veggies what for, scoop your mashed roots into a nice serving bowl. Make a small well in the top and add some butter, then dust the whole thing with a little allspice for presentation and a dash of flavor.

Serve with gusto, knowing Grandma Kest would be proud of you. ("Ja, kind!")

Contributor: Catharina Kest