Going Dutch meshing stampot and hutspot

Here we go, as far I might know I could be stepping over a non written dutch law by combining the stampot with hotspot...well all i have to say to that is, it turned out good, real good. 

For those of you that know nothing of either stampot or hotspot basically both are mashed potatoes mix with onions, sour kraut, bacon or carrots and parsnip (I think). Well, I meshed these up and added peas and skipped the bacon. 

I have also made this mesh with kale and sweet potato. Also works really well. 

You can serve this mash with lightly fried or steamed fish or a tofu burger or as I did with a traditional Dutch rook worst (smoked sausage), biological/ecological meat of course. 

Serves 4: 

4 medium potatoes 

1 medium sweet potato

1 medium parsnip or 1/3 celeriac

1 small or half a medium shallot onion 

1,5-3 dl sauerkraut (amount depends on how much you like this stuff)

1 dl frozen peas

2 medium sized carrots 

salt and pepper

pinch of nutmeg

60 grams butter

1 tbsp extra virgin olive oil 

1-2 dl water

Optional: Sliced kale which should be added to the last step of making the mash (step 5 below) so as not to cover cook. Also fresh parsley is nice to mix into the mash at the end. 

1. Peel the potatoes and parsnip/celeriac and slice into cubes of approx. 2x2cm. Place in a pan and cover with water, bring to a boil and lower the heat and cover with lid. Cook till the potatoes, parsnip/celeriac are soft. 
2. While the potatoes cook, peel the carrots and chop into cubes of 1/5 cm approximately. 
3. Chop the shallot onion finely. 
4. Take out the frozen peas and allow to thaw, even if they are still partially frozen when added to the mash they will thaw during the heating process. 
5. Place the sauerkraut in a pan with the water, this is to make sure the sauerkraut will not burn. Place on a low heat. Add the diced carrots. 
6. Once the potatoes are done you need to move fast, you want to use the heat from the boiled potatoes to melt the butter and slightly cook the onion. But first you want to use a whisk or other utensil to 'mash' the potatoes, this before you add the butter. Once all has been mashed add the butter and onions. Mix with a whisk blending everything into a smooth mash.
7. Season with salt, pepper and some nutmeg. 
8. Now add the peas. 
9. Drain the sauerkraut and carrots and add to the mash, now mix with a spoon and place back onto a low heat. Drizzle the olive oil into the mash and mix. Taste, add more butter if you think it needs a little more richness. If you think it too dry add a splash of milk (dairy, rice, or almond as long as both the last mentioned are not sweetened!).
10. Serve with your choice of fish, tofu, sausage or perhaps even a meat stew.