Potato cheese spread

Potato cheese spread

Potato cheese also called “Erdäpfikas” is a spread from the Bavarian-Austrian region. On a whole wheat bread, the milky-sweet flavor comes out perfectly.

For the simple preparation you need only a little time. Floury potatoes in particular are easy to make into potato cheese, but if you have another variety on hand, that’s no problem, of course.

For now, here are some interesting facts about the potato. Numerous vitamins, minerals and trace elements are contained in potatoes. A nutrient-rich staple, in other words. The nightshade plants contain a lot of vitamin C – even more than apples. Potatoes give a lot of energy, keep you full for a long time and due to the many fibers they are good for our digestion. Mistakenly, the potato is often seen as a fattener. Because of the large water content, the few calories and the many fibers, they are even real slimmers.

Ingredients:

• 0.5 kg potato
• 250g sour cream
• Shot of whipped cream
• 1 half large onion
• 1 clove of garlic (optional)
• Salt
• Pepper
• Chives
• Nutmeg
• Ground cumin

Preparation:

For the potato cheese spread the potatoes, peel, boil and then chop into smaller pieces. You should then mash the potatoes with a fork, but small pieces may remain.

Cut the onion into small cubes and add to the potatoes with the crushed garlic. Then add the sour cream to the spread and stir well. Add a dollop of whipped cream. The amount depends on the potatoes, the more they soak up the whipped cream, the more you can add to the mixture.

At the end, season the potato cheese with the spices and chives and finally sprinkle some chives over the cheese for decoration. The potato cheese should sit for about 5 minutes so that the potatoes can absorb the liquids perfectly.

The potato cheese tastes perfect with a tasty wholemeal bread, you can find recipes for it in our blog (strong spelt bread).

We wish you a good appetite!

Here you will find a recipe for a sourdough bread.

Here you will find the instructions for making a sourdough.