1. Prepare the Vegetables:

   • Peel and dice the potatoes, and peel and slice the carrots. Chop the onions.

2. Cook the Vegetables:

   • In a large pot, combine the diced potatoes, sliced carrots, and chopped onions. Add enough water to cover the vegetables and bring to a boil over medium-high heat. Add a pinch of salt.
   • Reduce the heat and simmer for about 20 minutes, or until the vegetables are tender.

3. Drain and Mash:

   • Once the vegetables are cooked, drain them well. Return them to the pot.
   • Add the butter and milk to the drained vegetables. Use a potato masher or a fork to mash everything together until smooth and creamy. You can leave some texture if you prefer.

4. Season:

   • Season the mixture with salt and pepper to taste. Stir well to combine.

5. Optional: Prepare the Sausage/Meatballs:

   • If you’re serving hutspot with smoked sausage or meatballs, prepare them according to package instructions. For smoked sausage, you can heat it gently in a pan or boil it for a few minutes.

6. Serve:

   • Spoon the hutspot onto plates and top with the sliced sausage or meatballs if using. Serve hot.

Tips:

• You can add a touch of nutmeg for extra flavor if you like.
• For a vegetarian version, omit the meat and consider adding some sautéed mushrooms for depth.