Oktoberfest Potato Dip (Erdapfelkäs)
A creamy, tangy German potato dip made with mashed potatoes, sour cream, and cream cheese, perfect for warm-weather beer garden snacking. Lightly spiced with nutmeg and optional caraway, and loaded with fresh chives, it's traditionally spread on rustic bread or served as a dip with pretzels and a cold beer.
Servings 1 bowl
Calories 1178kcal
Ingredients
- 450 g potatoes ideally starchy potatoes like Russet or Yukon Gold, cooked (ideally the day before)
- 1 tablespoon neutral oil
- 1 onion small about 100 gr / 3.5 oz
- 125 ml sour cream
- 125 ml creme cheese
- 1 bunch chives fresh
- salt to taste
- pepper to taste
- nutmeg freshly ground
- 1 pinch carraway seeds optional
Instructions
- Peel the cooked potatoes and mash them, ideally with a potato ricer, though a masher or a fork works just as well.450 g potatoes
- Peel and chop the onion, then fry it in the tablespoon of neutral oil until translucent. Set aside.1 tablespoon neutral oil, 1 onion
- Mix the sour cream and cream cheese into the mashed potatoes until you achieve a creamy texture. If your mixture is too dry, add a little milk.125 ml sour cream, 125 ml creme cheese
- Finely chop the fresh chives into rings.1 bunch chives
- Add the fried onions and chopped chives to the potato mixture, then season with salt, pepper, nutmeg, and a pinch of caraway seeds (ground or whole optional)salt, pepper, nutmeg, 1 pinch carraway seeds
- et it sit in the fridge for at least 30 minutes for the flavors to develop. Serve with bread.
Nutrition
Calories: 1178kcal | Carbohydrates: 101g | Protein: 21g | Fat: 80g | Saturated Fat: 38g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 28g | Cholesterol: 193mg | Sodium: 446mg | Potassium: 2377mg | Fiber: 12g | Sugar: 17g | Vitamin A: 2553IU | Vitamin C: 100mg | Calcium: 322mg | Iron: 4mg
