I wanted to share this recipe for one of my all time favourite bread spreads. This isn’t a cutting edge recipe riding on the latest food trend; it’s a delicious Austrian and Bavarian staple which deserves a mention as one of the best bread spread out there. My Erdäpfelkas recipe is based on mashed floury potatoes, finely chopped onion and sour cream.
This Innviertler Erdäpfelkas’ (also Kartoffelkäse in proper German) recipe is a family recipe which works well year-round. There are many regional variations but this is how we make Erdäpfelkas in the Innviertel region of Upper Austria. It’s usually served as part of the typical evening snack, the Bredljausn, with Hausbrot or rye bread.
Erdäpfelkas Recipe (Kartoffelkäse)
- 750g floury potatoes, peeled and cut into chunks
- 1 small onion
- 80g sour cream
How to make Erdäpfelkas
- Boil the potatoes
- Mash while still hot
- Add finely chopped onion and sour cream
- Season to taste
- Serve with chives