Erdäpfelkas - A Creamy Bavarian Potato Spread
A Creamy Bavarian Potato Spread with an irresistibly smooth and airy texture
Prep-Time: 30 minutes
Cook-Time: 30 minutes
INGREDIENTS (4 Portions)
2 ½ lb waxy potatoes (e.g., Dutch or yellow potatoes), cooked and preferably a day old
Water
1 cup Skyr or full-fat Greek yogurt (traditional: Quark or Topfen)
½ cup sour cream
Optional: ½ cup heavy whipping cream
Salt
Pepper
Juice of ½ lemon (or to taste)
1-2 shallots or 1/4 yellow onion, finely chopped
Chives and/or parsley, chopped
Pinch of ground caraway
Pinch of ground coriander
Pinch of Hungarian paprika powder
UTENSILS
Large pot
Sharp knife
Mixing bowl
Kitchen spatula
Potato grater
TIP
For the best results, use day-old boiled potatoes. Their firmer texture enhances the consistency of the spread, making it easier to combine with the other ingredients.
Erdäpfelkas is a classic Bavarian potato spread known for its creamy texture, making it a perfect companion to freshly baked bread or pretzels. The term Erdäpfel originates from the Bavarian word for potatoes, meaning “earth apples”. Traditionally made from boiled potatoes, sour cream, and optionally whipped cream, it is enhanced with finely chopped shallot (or onion), fresh herbs like chives or parsley, a touch of lemon, and subtle spices. Often prepared using leftover day-old potatoes for optimal texture, this hearty vegetarian spread is a staple at beer gardens and family gatherings, embodying the comforting essence of Bavarian cuisine. Whether served on whole wheat bread or as a dip for pretzels, Erdäpfelkas offers an authentic taste of Bavaria in every bite.
01
Place the washed potatoes in a large pot and cover them with cold water. Add a generous amount of salt. Bring to a boil, then reduce the heat and simmer for about 30–45 minutes, depending on the size of the potatoes. To check for doneness, pierce a potato with a fork or knife; it should be tender but not mushy. Drain the potatoes and set them aside to cool completely.
02
In a medium mixing bowl, combine the Skyr or Greek yogurt with sour cream, salt, pepper, lemon juice, and finely chopped shallot (or onion). Mix well and adjust the seasoning to taste.
03
If using heavy whipping cream, whip it until stiff peaks form. Carefully fold it into the Quark mixture to create a fluffy, rich texture.
04
Finely chop the chives and/or parsley, then gently fold them into the Quark mixture.
05
Once the potatoes have cooled completely (or are day-old), peel them using your hands or a kitchen knife. Use a potato grater to grate them into light, fluffy shreds.
06
Using a kitchen spatula, gently fold the Quark mixture into the grated potatoes, adding it little by little until fully incorporated. The consistency can vary depending on the potatoes and your intended use. For a spread, the mixture should be a little denser, while for a dip, it can be softer. Once combined, season to taste with salt, pepper, ground caraway, ground coriander, and Hungarian paprika powder.
07
Erdäpfelkas is best served on a slice of German-style whole wheat bread or as a dip with pretzels or fresh vegetables.
