Easter Mashed Potatoes
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- g 1,200 potato (s), floury cookin
- 250 ml milk
- 2 tablespoon butter
- 2 bunches chives
- 60 g onion (s) (fried onions)
- 6 egg (s)
- 100 g cheese (Gouda)
- salt
- pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, wash them, quarter them and cook covered in salted boiling water for 20 minutes.
- Heat the milk, butter, a little salt, pepper and nutmeg. Cut 3/4 of the chives into fine rolls.
- Drain the potatoes and let them evaporate. Press the cooled potatoes through a potato press or mash them finely. Gradually stir in the hot milk mixture with a wooden spoon. Season with salt, pepper and nutmeg. Fold in the chives rolls and fried onions.
- Spread the puree into a form approx. 30 cm long. Make 6 hollows with the back of a wet spoon, beat in the eggs and sprinkle with cheese.
- Bake in the preheated oven at 200 ° C on the 2nd rack from the bottom for 22-25 minutes (convection is not suitable).
- Cut the remaining chives into rolls, mix with a little salt and pepper and spread on the casserole.
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