Innviertler Potato Cheese with a Styrian Touch

For the Innviertler Erdäpfelkäse, boil the potatoes with salt and rosemary and a clove of garlic. Peel and mash while still hot. Mix in a knob of butter (the size of a nut), salt, pepper and Gervais. Chop the leeks and add them. Now add sour cream until a creamy mass is formed.

Roast Steirerkraft pumpkin seeds in a coated pan without adding fat, let cool, then chop and add to the potato mixture.

Bacon cubes roast, also cool and add to the potato cheese. Sprinkle in fresh chives and allow to infuse.

Finally, sprinkle the finished Innviertler Erdäpfelkäse with chopped pumpkin seeds, drizzle with Steirerkraft Kernöl and round off with chives.

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