Erdäpfelkas
Traditional Upper Austrian potato curd cheese spread: mashed floury potatoes blended with sour cream, butter, finely chopped onions, caraway, and chives, spread generously over dark farmhouse rye bread.
Ingredients
- • 400g floury potatoes, boiled in skins, peeled, and mashed while hot
- • 120g thick Austrian sour cream (Sauerrahm 15%)
- • 40g softened Austrian butter
- • 1 small red or yellow onion, very finely minced
- • 1/2 tsp ground caraway seeds (Kümmel)
- • 1/2 tsp sweet Austrian paprika
- • 3 tbsp fresh chives, finely snipped
- • Sea salt and freshly cracked black pepper
Preparation Steps
Peel the warm boiled potatoes and mash them thoroughly with a potato masher or ricer into a mixing bowl until fine and lump-free. Allow to cool to room temperature.
Beat the softened butter and thick sour cream into the mashed potatoes with a wooden spoon until a smooth, spreadable, creamy texture is achieved.
Fold in the finely minced onion, ground caraway, sweet paprika, salt, and black pepper. Stir in half of the snipped chives.
Transfer the Erdäpfelkas to a stoneware serving dish. Scatter the top generously with the remaining fresh chives and serve alongside thick slices of dark Austrian sourdough rye bread.