The spread was originally a dish that was prepared for the seasonal workers that helped with the potato harvest and was served as second breakfast or snack with milk, beer and must.

The potatoes are cooked and mashed and mixed with small diced onion (in proportions 3:1) and sour cream until it becomes a spreadable mixture.

This is then flavoured with salt, pepper, caraway, chives and sometimes garlic, parsley.

Some recipes suggest to mix a cooked egg but this shortens the storage life considerably.

Add finely chopped onion, sour cream, chives and season to taste.