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Bayerischer Kartoffelkäse (Bavarian Potato Spread)
A German classic from Bavaria: Kartoffelkäse, known in Lower Bavaria as “Kartoffelkas”, is a bread spread made from mashed potatoes and, despite its name, contains no cheese at all. Soured cream makes it creamy, onion, caraway and chives give it its robust seasoning, and it tastes best lukewarm on fresh farmhouse bread. Serves 4.
Kochzeit
45 min
Portionen
4
Zutaten
10
Nährwerte
pro Portion261 kcal
Kalorien
8 g
Eiweiß
6 g
Fett
44 g
Kohlenhydrate
Zutaten
Für 4 Portionen
Zubereitung
- 1
Wash the potatoes thoroughly and boil them in their skins in a pan of water with the salt until tender.
- 2
Drain off the water, let the potatoes steam dry briefly and peel them while still hot.
- 3
Put the potatoes into a bowl, mash them finely with a potato masher and leave them to cool a little.
- 4
Peel the onion and cut it into very fine dice.
- 5
Stir the still lukewarm potatoes with the soured cream, the diced onion, the ground caraway and two thirds of the snipped chives to a creamy mixture.
- 6
Season the Kartoffelkäse generously with salt, pepper and nutmeg.
- 7
Scatter with the remaining snipped chives and spread lukewarm or cooled onto the farmhouse bread.
