Sauwald Potato Kas

Boil or steam the potatoes and set aside to cool. Meanwhile, chop the onion very finely and mix with the butter. Peel the cooled potatoes and roughly grate them on a grater. Now mix the potatoes with the onion butter, salt, pepper, caraway seeds, garlic, chives and cream in a bowl and stir to a spreadable mass. Refrigerate the potato kas for at least 1 hour. Before serving, sprinkle the Erdäpfelkas with coarsely ground pepper from the mill or with paprika powder, pile it up in the middle of a plate and garnish it all around with tomato wedges and paprika strips. Serve with fresh, crusty farmhouse bread or pretzels. Hot grams are also recommended.

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