Bavarian potato cheese

Ingredients for 5 servings:

• 12 m.-sized potatoes, floury
• 3 cups sour cream
• 2 cups of sweet cream
• 1 m.-sized onion(s)
• some salt
• 1 tsp, heaped pepper from the mill
• 1 bunch of chives

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Potato cheese – you should try it

Boil the potatoes with their skins on until soft and let cool. It’s best to cook them in the morning and make the potato cheese in the afternoon. Peel the cooled potatoes and grate them using a grater, not too fine, so that there are still a few small pieces left. Do not use a potato ricer. Add the finely chopped onions and mix with the sour and sweet cream until spreadable. There will probably be some cream left over. Use very little salt; it’s better to add more later. Now mix in the finely chopped chives and finish with freshly ground pepper. Let it sit for about 30 minutes, then serve. Spread the potato cheese thickly on fresh crusty bread (no butter underneath) and enjoy to the fullest. Radishes go very well with it. This is a really good Bavarian snack. A glass of wheat beer also goes well with it.