Potato spread

In Austria, potato spread is a quite popular element for snacks served at so-called “Heurigen” or “Mostbauern”. A “Heurigen” is similar to a tavern, selling local produce and wine. A “Mostbauer” instead is usually a farm serving home-grown produce and cider.

Potato spread is definitely one of my favorite bread spreads. Although it’s convenience to prepare, it surprises me over and over again with its outstanding taste. The list of ingredients is straightforward – you just need potatoes, sour cream, red peppers, onions, and some spices, depending on the individual flavor you want to add. It is easy to prepare and you can reuse leftovers.

To be honest, most of the time when I prepare potatoes as a side, I always have too many and end up with some leftovers. This dish helps me to avoid wasting my potatoes. You can easily make the spread as a snack for lunch or dinner in the evening to be served with cold cuts, cheese, and bread. Besides dark rye bread, poppy seed rolls are my favorite paring.

Print Recipe
Title photo potato spread
40 minutes
1.1 lbs potatoes
0.5 onion
0.5 cup sour cream
0.5 bunch chives
1 pinch salt
  1. Cook the potatoes
    Wash the potatoes. Place the potatoes in a large saucepan, and cover with water. Bring to boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until the potatoes are cooked through (ca. 20-30 minutes).
    Ingredients potato spread
  2. Prepare the ingredients
    While the potatoes are cooking, prepare the other ingredients. Wash and small dice the red pepper. Peel and small dice the onion. Wash and finely chop the chives. When cooked, peel and mash the potatoes using a fork in a medium-size bowl.
  3. Combine the ingredients
    In a bowl, combine the potatoes, diced onions, sour cream, diced red pepper, and half of the chopped chives. Stir the mixture until the spread is smooth. Season with nutmeg, salt and pepper to taste. Garnish with the remaining chopped chives.
    Mixture potato spread
My little secret

I love to eat the spread warm with homemade dark rye bread or poppy seed rolls.

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