Excellent potato spreads for sandwiches and canapés for many occasions. Get inspired!

Enjoy the recipes for potato spreads on sandwiches, which are also ideal for canapés, but also for sandwiches or baguettes.

Get inspired in our article and find the right recipe that you will happily return to.

We have collected many interesting delicacies for you, so you can dazzle not only your loved ones, but also friends and colleagues at work.

Classic potato spread

There is nothing better than bread that we spread with something good, delicious, and above all freshly prepared right at home. And if we manage to bake home-made pastries to go with it, then we have a ready-made feast. Take a look at how we bake crispy baguettes .

Ingredients:

• 4 medium potatoes
• 100 g of whipping cream
• 3 spoons of sour cream
• Salt to taste
• 1/8 teaspoon ground black pepper
• 1 medium onion
• 1 boiled egg (optional)

Method:

• Wash the potatoes carefully, put them in a pot of water and cook them in their skin until soft.
• Then strain, let cool a little and peel.
• Grate on a coarse grater and put in a bowl.
• Add whipping cream and sour cream and mix.
• Salt, pepper and sprinkle peeled and diced onion.
• If you want, you can add an egg, which we grate on a coarser grater.
• Stir well to combine all the ingredients and add salt to taste.
• Served on fresh bread, baguette or other type of pastry.

Boiled potato spread

The taste of this recipe reminds us of classic mashed potatoes combined with cheese spread, except that it contains absolutely no cheese. However, it will be absolute perfection on crusty bread.

Ingredients:

• 500 g of potatoes
• 1/3 cup white yogurt (you can also use sour cream)
• 1 yellow onion
• 1 small bunch of spring onions
• 1/2 bunch of fresh chives
• Salt and ground black pepper to taste

Method:

• Peel the potatoes, cut them into cubes and put them in a pot. Fill with water and cook until soft.
• Clean the onion and spring onions and chop them into small cubes.
• Finely chop the chives and put them in a bowl together with the onion.
• Strain the boiled potatoes, let them cool completely and then mash them.
• Add the potatoes prepared in this way to the bowl with the onion and chives.
• Add sour cream and mix.
• Add salt, pepper, mix again and leave to rest in the fridge for 30 minutes.
• Served with slices of crusty bread.

Garlic and potato bread mix

Regardless of whether it’s a cold autumn or a tropical summer, we still need to eat. The ideal choice is a potato spread, which can be prepared from many types of potatoes, including morning ones, so it will always taste completely different and you will never get tired of it.

Ingredients:

• 450 g of Russet potatoes
• Salt to taste
• 100 g of blanched almonds
• 4 – 6 cloves of garlic
• Lemon juice from 2 chemically untreated lemons
• 180 ml extra virgin olive oil
• A handful of parsley for garnish
• Pita bread to serve

Method:

• First, preheat the oven to 175 degrees.
• Peel the potatoes, cut them into cubes, rinse them under cold water and let them drain in a colander.
• Transfer to a saucepan, cover with cold water so that the potatoes are submerged, add salt and bring to a boil.
• Cook gently at a medium temperature for about 10 to 15 minutes.
• Then strain and rinse under warm water for about 30 seconds, set aside for now.
• Place almonds, garlic, 2 tablespoons of cold water and lemon juice in the bowl of a food processor.
• Add salt and blend to a smooth paste at the highest speed.
• Spread the rinsed potatoes in the baking dish and put them in the oven for about 6 minutes so that the excess water evaporates and the surface of the potatoes remains dry.
• Then we take out the baking pan and press the potatoes using a potato press or blend them using a food processor.
• Place in a bowl, add olive oil, almond and garlic mixture and mix until all ingredients are combined.
• If the spread is not very flexible, add a little more cold water and mix thoroughly again.
• Season with salt, garnish with parsley and serve spread on pita bread, or break it up and just dip it into the spread.

Garlic spread with herbs

Potatoes are a great ingredient for many recipes, such as baked potatoes . However, when they are part of a spread, its taste and texture are unmistakable.

Ingredients:

• 15 medium-sized potatoes (ideally the Yukon Gold variety)
• 1 package of cream cheese
• 1/2 cube of fresh unsalted butter
• 1 cup sour cream
• 1/3 cup whipping cream
• 3 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 3 cloves of garlic
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon of salt
• 1/4 teaspoon ground black pepper

Method:

• Put the potatoes in a pot, add water, bring to a boil and cook on medium heat for about 10-15 minutes until soft.
• Strain and let cool for a while so that they are lukewarm.
• Meanwhile, cut the cream cheese and butter into smaller cubes.
• Mash the potatoes thoroughly to a smooth mash and mix in the cream cheese and butter in parts.
• Add sour cream and whipping cream and beat with a hand mixer until the mixture is smooth.
• Stir in chives, parsley and pressed garlic with thyme and season with salt and pepper.
• Mix thoroughly for the last time and let it sit in the fridge for 3 hours so that the individual flavors mix.
• Serve on a fresh baguette or use crackers and other salty biscuits.

Sweet potato spread

Sweet potatoes are often cursed, yet they are a great delicacy and dishes with them have a very specific and unmistakable taste. Among our spreads, this option should definitely not be missing either.

Ingredients:

• 280 g of sweet potatoes (sweet potatoes)
• 1 medium carrot
• 1 onion
• 1/2 cup of water
• 1 tablespoon tahini paste
• 1/4 tsp curry spice
• 1/4 teaspoon ground cumin

Method:

• Wash the potatoes, put them in a pot, cover them with water and cook them in their skins until soft, about 30 minutes.
• While the potatoes are cooking, clean the carrot and onion and cut them into small pieces.
• Put the carrots and onions in a small pot, add 1/2 cup of water and cook until both are soft. It takes about 8 minutes.
• Once the potatoes are soft, strain them, let them cool and then peel them.
• Transfer the sweet potatoes to the bowl of a blender or food processor, add the tahini paste, curry spices, ground cumin and blend everything into a puree.
• Allow the carrots and onions to drain in a colander, then add them to the potatoes and mix until the mixture is perfectly smooth.
• We serve it best with crackers, but salty chips or crunchy kaiserka are also great.

Sandwich mix with tahini paste

This potato spread is just the right amount of cream and perfectly seasoned. It is an excellent choice for an appetizer served on crackers. Its ingredients are similar to the previous recipe, but the preparation is different and, believe me, the resulting taste as well.

Ingredients:

• 1 sweet potato
• 1 carrot
• 1 medium red onion
• 1/2 tablespoon of olive oil
• 1 heaping spoonful of tahini paste
• 3/4 teaspoon sea salt
• 1/4 teaspoon curry powder
• 1/4 teaspoon ground cumin
• A pinch of ground black pepper
• Salad cucumber and chives for decoration
• Toasted bread to serve

Method:

• Preheat the oven to 180 degrees and prepare a baking tray with a higher rim.
• Peel the potato, carrot and onion and cut them into smaller pieces.
• Put everything in the baking dish, mix and drizzle with olive oil.
• Place in the preheated oven and bake for 40 minutes so that the vegetables are soft.
• When the vegetables are cooked, let them cool down a bit and then transfer them to the blender/robot container.
• Add tahini paste, salt, pepper, cumin, curry powder and carefully mix everything into a puree.
• Let it cool for about 30 minutes in the fridge.
• Served on toasted bread, garnished with slices of salad cucumber and chopped chives.

Spread with sweet potatoes and coconut oil

Does coconut-scented potato spread seem like something incredible? If you try this recipe, you will definitely fall in love with it and will be happy to come back to it.

Ingredients:

• 300 g of sweet potatoes
• 1/2 bunch of parsley
• 1/2 lime
• 50 g ground cashew nuts
• 50 g of coconut oil
• Salt and ground black pepper to taste

Method:

• Peel the sweet potatoes, cut them and put them on the steamer. Steam until they are soft. Whoever has a steamer will use that.
• Once they are soft, strain them and let them cool.
• Put them in a blender, add coconut oil, freshly squeezed lime juice, cashew nuts, parsley and blend.
• Season with salt and pepper and transfer to a bowl.
• Put it in the fridge for about 30 minutes and then you can serve it.

Spicy lime coating

Do you love everything spicy and sometimes a little hotter? Surprise your family and friends with this potato spread on toast or fresh bread. Serve them something sharper and more flavorful.

Ingredients:

• 2 large sweet potatoes
• 3 cloves of garlic
• 1/2 teaspoon of salt
• 1 teaspoon hot sauce (Sriracha sauce or maybe Tabasco)
• 1/4 teaspoon cayenne pepper
• Juice of 2 limes
• 2/3 cup extra virgin olive oil (ideally lime Pasolivo)
• 2/3 cup chicken broth

Method:

• Preheat the oven to 170 degrees and prepare a small baking pan.
• Put the washed potatoes in their skins into it, add a little water and put them in the oven.
• Bake until they are soft. Then let them cool down a bit and remove the skin.
• Put the peeled potatoes, pressed garlic, salt, hot sauce, cayenne pepper, lime juice into the bowl of a food processor and mix everything thoroughly to a puree at the highest speed.
• Then we switch to medium speed and start pouring olive oil first. Once we have processed it into a puree, we continue to pour in the chicken stock.
• We mix for another 1-2 minutes so that the spread is nice and smooth.
• Served on toast, with crackers, a fresh baguette or with pieces of vegetables.

Potato mixture with goat cheese

This is a combination spread and dip. The consistency of this recipe is suitable for spreading, but it tastes best when we dip fried chicken drumsticks, crackers or slices of favorite vegetables into it. Its structure is similar to classic mashed potatoes, but thanks to the spices, it is in a completely different league.

Ingredients:

• 1 kg of red potatoes
• 180 g of goat cheese
• 5 tablespoons of unsalted butter
• 3/4 cup whipping cream
• 1 shallot
• 3 cloves of garlic
• 1 sprig of rosemary
• 1 sprig of dried thyme
• 2 spring onions
• 1 teaspoon of sea salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon of dried garlic

Method:

• Put the peeled and chopped potatoes and dried garlic into a larger pot.
• Cover with water, salt and cook until the potatoes are soft, about 20-30 minutes.
• While the potatoes are cooking, add 1 tablespoon of butter to the pan and melt over medium heat.
• Add peeled and finely chopped shallots, which we fry until they start to brown slightly.
• We reduce the temperature to the absolute minimum and let the shallot cook for about 10 minutes.
• Then remove and set aside. Strain the potatoes and mash them thoroughly. If you want, you can also throw them in the blender, but it is not necessary.
• Add pressed garlic, chopped rosemary and thyme, spring onion, pepper, salt and mix carefully.
• If possible, we will use a mixer to make it go better and faster.
• Finally, add the cooked shallot, crumbled goat cheese and the remaining 2 tablespoons of melted butter.
• Mix everything thoroughly to a smooth mixture and leave to cool for 20 minutes.
• Served with pastries, crackers, meat or vegetables.

Sweet potato dip

Potato spread made from sweet potatoes is nothing unusual. The consistency is like a classic porridge, but when you scoop it on a saltine cracker, you will lick your ears.

Ingredients:

• 1 kg of sweet potatoes
• 2 sprigs of fresh thyme
• 1 sprig of fresh rosemary
• 1/2 bunch of fresh chives
• 1/2 teaspoon of salt
• 1/4 teaspoon ground four-color pepper
• 1/2 cube of melted butter
• 4 – 5 spoons of whipping cream
• 2 tablespoons of maple syrup
• 50 g crushed pecans

Method:

• Fill the pot with water and bring to a boil.
• As soon as the water boils, add the peeled and chopped potatoes.
• Cook for about 30 minutes until they are soft. Strain and let cool a little.
• Then mash the potatoes to a pulp. Add chopped herbs, salt and pepper and mix.
• Add maple syrup, cream and butter.
• Take a hand mixer and mix everything thoroughly so that the potatoes absorb all the liquid.
• Transfer to a serving bowl, sprinkle with pecans and cover with crackers, chips, toasted baguette slices or chopped vegetables, or everything.
• If you want, you can pour more maple syrup over the surface and bury a cracker, for example.

Vegan Potato Mix

This vegan recipe is very delicious, simple and can easily compete with meat delicacies. You don’t have to be vegan to taste it, because sometimes it doesn’t hurt to try something new, unconventional and good.

Ingredients:

• 5 medium potatoes
• 1 large onion (yellow or red)
• 1/2 teaspoon ground sweet paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground black pepper
• 3 tablespoons of extra virgin olive oil
• 1 cup bulgur
• 1 medium sized tomato
• 1/2 red pepper
• 3 – 5 leaves of fresh mint
• 3-5 leaves of fresh basil
• 2 spring onions
• 1/2 cup ground walnuts
• 2 tablespoons kamouneh spice (herb mixture)
• 2 tablespoons of pomegranate molasses
• 1 tablespoon fresh lemon juice
• 1/5 teaspoon of Sumak spice
• 1 teaspoon of salt

Method:

• Put the potatoes in a pot, cover with water and cook in their skins until they are soft.
• Then let them cool, peel and mash.
• Clean the onion, cut it into fine pieces and put it in a pan in which we have previously heated the olive oil.
• Add cayenne pepper, ground paprika, black pepper and fry together.
• Soak the bulgur in a bowl of water for 5 to 10 minutes. Then strain, let it drain for a while and add to the mashed potatoes.
• Clean the onion and spring onion and cut the tomatoes into small cubes. We also add to the potatoes.
• Add walnuts, chopped basil and mint to them and salt.
• Add all the spices, molasses and lemon juice to the potatoes.
• Mix thoroughly and season as needed. Transfer to a serving bowl and drizzle with olive oil.

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