European/ Lunch/ Recipes/ Side Dish/ Snack/ Super Simple

Kartoffelkäse – Potato Cheese Spread

13/05/2020
 

Smothered on crusty bread, Kartoffelkäse (Potato Cheese Spread) is like putting mashed potatoes in the limelight it deserves. Funnily enough, this 4 ingredient recipe actually contains no cheese at all.

Bowl filled with fluffy, creamy potato cheese spread.

Why We Love This For Second Breakfast

Second breakfast? Yep. This dish was served to farm workers during the potato harvest season as a second breakfast or snack in Germany and Austria. Nowadays, it’s a popular side dish served up alongside meals such as Beef Roulade  or simply heaped on a slice of fresh bread.

As it tastes even better the next day, we love serving it hot with dinner, then cold for a snack or lunch the next day.

 

Two slices of bread with Kartoffelkäse on top.

What is Kartoffelkäse? 

Hailing from Bavaria and Austria it goes by the name Erdäpfelkas or Kartoffelkäse.  In English, it translates to simply Potato Cheese. However, there’s no cheese in sight for this recipe – it’s called a ‘cheese’ due to the creamy, milky flavour from combining sour cream and potato together.

Super simple to make with barely any effort, this recipe is a traditional Austrian dip/spread that just begs to be paired with a thick slice of chunky, crusty bread.

Rye bread? Sourdough? or PRETZELS! Pair it with your favourite bread.

Whatever you choose, just grab that fluffy thing out, slice it up and spread with a thick layer of Austrian Potato Cheese.

The locals in Austria often eat Austrian Potato Cheese as a breakfast dish or served up for dinner alongside cold cuts and any cheese they can get their hands on. We think it’s perfect as a BBQ side or just any time you want to eat up a bowl of delicious comfort food.

And if you have any leftover – you could always turn it into cheesy potato pancakes – if you wanted to.

What You’ll Need

With four ingredients, all you need to gather is sour cream, spring onion or chives, brown onion and potatoes. If you don’t have sour cream, you could try substituting it with half natural yoghurt and half thickened cream.

Potatoes, onion, spring onion and sour cream on a white background.

How to make Austrian Potato Cheese:

Place the potatoes in a large pot. Fill with water and boil until potato is soft and easy to mash with a fork or potato masher. Mash until smooth.

Potatoes being mashed in a saucepan.

Add sour cream, one dollop at a time and mix. Continue adding the remaining sour cream, mixing until you achieve a nice spreadable texture.

Adding sour cream to mashed potato in saucepan.

Add spring onion and raw onion and stir until combined.

Hand with spoon about to stir in onion and spring onion into mashed potatoes.

Serve with slices of crusty bread. (Optional) sprinkle with a little salt and pepper to taste, and any leftover spring onion to garnish.

Cook’s Tips

  • A great way to use up any leftovers is to add flour and an egg, then form into a burger and fry in a pan.
  • If you prefer not to include raw onions you can gently fry them in a pan until soft and translucent, but avoid caramelising as this will change the flavour.
  • Serve it hot or cold – it’s completely up to you.

FAQs

How long does kartoffelkäse last in the fridge?

We recommend eating this up within 2-3 days after making for the best texture, flavour and freshness.

What’s the difference between kartoffelkäse and erdäpfelkas?

There is no difference in the dish, just the origin of the name. Both names translate to Potato Cheese. Kartoffelkäse is the German translation and Erdäpfelkas is the Austrian translation. 

Is this a vegan or vegetarian recipe?

Potato cheese is vegetarian, and you can easily swap out the sour cream for a vegan version of this creamy side dish.

Variations & Substitutes

  • If you don’t have sour cream, you could try substituting it with half natural yoghurt and half thickened cream.
  • For a slightly Asian twist, add a dollop or two of Kewpie mayonnaise for even more flavour.
  • Spring onion can easily be substituted, feel free to use chives or parsley instead if you have those on hand.

Potato cheese spread on crusty sourdough loaf.

 

Got more potatoes than you know what to do with? Here’s more ideas:

★ Did you make this recipe? Please leave a star rating below!

Close up of potato cheese spread in a blue bowl with bread in the background.

Kartoffelkäse - Potato Cheese Spread

Smothered on crusty bread, Kartoffelkäse (Potato Cheese Spread) is like putting mashed potatoes in the limelight it deserves. Funnily enough, this 4 ingredient recipe actually contains no cheese at all.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Side Dish
Cuisine: Austrian, German
Servings: 4 sides
Calories: 84kcal
Author: Wandercooks
Cost: $5

Ingredients

  • 500 g potatoes diced
  • cup sour cream or natural yoghurt
  • 1 brown onion finely chopped
  • 1 bunch spring onion or chives, finely chopped

Optional

Instructions

  • Place the potatoes in a large pot. Fill with water and boil until potato is soft and easy to mash with a fork or potato masher. Mash until smooth.
  • Add sour cream, one dollop at a time and mix. Continue adding the remaining sour cream, mixing until you achieve a nice spreadable texture.
  • Add spring onion and raw onion and stir until combined.
  • Serve with slices of crusty bread. (Optional) sprinkle with a little salt and pepper to taste, and any leftover spring onion to garnish.

Video

Notes

Cook's Tips
  • A great way to use up any leftovers is to add flour and an egg, then form into a burger and fry in a pan.
  • If you prefer not to include raw onions you can gently fry them in a pan until soft and translucent, but avoid caramelising as this will change the flavour.
  • Serve it hot or cold - it's completely up to you.
FAQs
  • How long does kartoffelkäse last in the fridge? We recommend eating this up within 2-3 days after making for the best texture, flavour and freshness.
  • What's the difference between kartoffelkäse and erdäpfelkas? There is no difference in the dish, just the origin of the name. Both names translate to Potato Cheese. Kartoffelkäse is the German translation and Erdäpfelkas is the Austrian translation. 
  • Is this a vegan or vegetarian recipe? Potato cheese is vegetarian, and you can easily swap out the sour cream for a vegan version of this creamy side dish.
Variations & Substitutes
  • If you don't have sour cream, you could try substituting it with half natural yoghurt and half thickened cream.
  • For a slightly Asian twist, add a dollop or two of Kewpie mayonnaise for even more flavour.
  • Spring onion can easily be substituted, feel free to use chives or parsley instead if you have those on hand.

Nutrition

Calories: 84kcal | Carbohydrates: 18g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 556mg | Fiber: 4g | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 17mg | Calcium: 44mg | Iron: 4mg
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks
Kartoffelkäse – Potato Cheese Spread

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14 Comments

  • Reply
    Hanni
    12/07/2019 at 3:23 am

    Traditionally it is put into a bowl and pressed down. After a while you turn it out and it can then be sliced. I think that’s why it is a “cheese”

    • Reply
      Wandercooks
      17/07/2019 at 4:22 pm

      Well there you go! Thanks, that’s awesome to know. Our host in Vienna just served them in bowls, so we’ll have to have a go at pressing them ourselves at home. 🙂

  • Reply
    Martin @ The Why Chef
    26/02/2016 at 9:15 pm

    So is it cheesy sort of flavoured?? Or are them Austrians just bit bonkers? I’m doing a fish pie in a few days so I’m nicking your pie-topping idea!

    • Reply
      Wandercooks
      27/02/2016 at 8:20 am

      It’s more onion-y garlic-y goodness than truly cheesy. It really is an obscure name for a dish that’s rediculously moreish. Also, YES YES YES to the topping idea…it went so good on the Shepherd’s Pie.

    • Reply
      Kathryn Read
      18/05/2020 at 6:11 pm

      It’s cheesy in the same way that a garlicky cream cheese is cheesy…

      • Reply
        Wandercooks
        19/05/2020 at 2:53 pm

        Agreed, it’s like a creamy cheesy spread. 🙂

  • Reply
    Felesha
    26/02/2016 at 3:55 pm

    I love all things potato!! Can’t wait to try this one!!

    • Reply
      Wandercooks
      27/02/2016 at 8:16 am

      Yes, us too! Potato is such an awesome ingredient to cook with.

  • Reply
    Sam | Ahead of Thyme
    26/02/2016 at 12:01 pm

    Yum! This looks so good I wish I could eat some right now. I have to see if I have all the ingredients… 🙂

    • Reply
      Wandercooks
      27/02/2016 at 8:15 am

      We hope you do too! Actually made this at my parent’s house (Sarah’s) and my Mum just happened to have everything we needed without heading to the shops – perfect 😀 haha

  • Reply
    Peter @ Feed Your Soul Too
    26/02/2016 at 11:56 am

    Never heard of this but this looks wonderful.

    • Reply
      Wandercooks
      27/02/2016 at 8:12 am

      Yes, we hadn’t either Peter. It really is an addictive side dish!

  • Reply
    LindySez
    26/02/2016 at 11:37 am

    5 stars
    Nice recipe. Great combo of flavors. AND I love any mashed potato…so these will be had soon.

    • Reply
      Wandercooks
      26/02/2016 at 11:49 am

      Thanks Lindy, mashed potato is the best isn’t it? We also used this last night as a topping for a Shepherd’s Pie (Spoiler Alert: It was amazing!) Hope you enjoy! 😀

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