Erdäpfelkas: Bavarian Potato Spread
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In this post, I’ll show you how to make Erdäpfelkas. Also called Kartoffelkäse, or potato cheese, it’s a traditional Bavarian spread made from potatoes, cream and seasonings.
Spreading potatoes on bread might sound strange at first, but that’s what makes Erdäpfelkas so special: creamy, savory and wonderfully filling. It’s a great alternative to familiar spreads.
Looking for more homemade spreads? Try my spinach and feta spread, beet spread, eggplant spread or vegan liverwurst. You’ll find more inspiration in my recipe collection.
You’ll find the complete Erdäpfelkas recipe below.
Have fun and good luck making it!
Erdäpfelkas – What do you need to make it?
Ingredients per 500 g
| Ingredient | Grams | Percent |
|---|---|---|
| Erdäpfelkas | ||
| waxy potatoes | 250 g | |
| cream | 75 ml | |
| sour cream | 75 ml | |
| onion | 45 g | |
| chives | 10 g | |
| salt | 7 g | |
| garlic clove | 2.5 g | |
| black pepper | 1 g | |
| nutmeg | 0.2 g | |
| caraway | 0.2 g | |
The equipment to make Erdäpfelkas
Jars
You’ll need jars for storing your spread. Traditional straight-sided preserving jars or WECK jars work well.
For my other recommendations, see my complete sausage-making equipment guide.
Make Erdäpfelkas – Step-By-Step Instructions
Cook and cool the potatoes
Boil the waxy potatoes in their skins until cooked through. Important: The potatoes must be completely cold before you continue. Ideally, cook them a few hours ahead or the day before. Waxy potatoes give a better texture than floury ones: creamy, but still with some structure.
Peel and cut the potatoes
Peel the cooled potatoes and cut them into strips. The thickness of the strips affects the final texture. I prefer slightly thicker strips so a few pieces remain in the finished Erdäpfelkas.
Prepare the onion and chives
Finely dice the onion and cut the chives into small rings. Add both to the potato strips in the bowl.
Make a garlic paste
Work the garlic into a fine paste. I dice it first, add a little salt, then crush it with the flat of a knife. This makes a smooth paste without leaving pieces in the finished spread.
Mash and combine
Mash the potatoes with a fork and mix everything together evenly. Adjust the texture to your taste. I prefer a few small pieces rather than a completely smooth mash. It’s up to you!
Let the flavors develop in the fridge
Refrigerate the mixture for a few hours, or ideally overnight. This lets the flavors combine and makes the Erdäpfelkas even tastier.
Serve and enjoy
Your Erdäpfelkas (potato cheese) is ready 😄. Spread it thickly on fresh crusty bread or a pretzel. Enjoy!
Frequently asked questions
Which potatoes should I use for Erdäpfelkas?
Which potatoes should I use for Erdäpfelkas?
Use waxy potatoes. Contrary to what you might expect, floury potatoes aren’t the right choice here. Waxy potatoes give a creamy mixture that still has some structure and small pieces. Floury potatoes would turn it into a mushy purée.
What is the shelf life of Erdäpfelkas?
What is the shelf life of Erdäpfelkas?
Your Erdäpfelkas keeps in the fridge for about 3-4 days. Store it covered or in sealed jars so it doesn’t pick up other flavors from the fridge.
Can I make Erdäpfelkas without caraway?
Can I make Erdäpfelkas without caraway?
Yes. If you don’t like caraway, simply leave it out. The flavor will be a little different, but Erdäpfelkas still tastes great without it. Some people add a little more nutmeg instead.
What goes well with Erdäpfelkas?
What goes well with Erdäpfelkas?
Traditionally, Erdäpfelkas is spread thickly on fresh crusty bread or farmhouse bread, without butter underneath. Radishes and a few pickles go well with it. A pretzel is also a great choice for a Bavarian Brotzeit. Try mushroom sausage alongside it too.
