Easter Mashed Potatoes

Summary

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

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Instructions

1. Peel the potatoes, wash them, quarter them and cook covered in salted boiling water for 20 minutes.
2. Heat the milk, butter, a little salt, pepper and nutmeg. Cut 3/4 of the chives into fine rolls.
3. 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.
4. 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.
5. Bake in the preheated oven at 200 ° C on the 2nd rack from the bottom for 22-25 minutes (convection is not suitable).
6. Cut the remaining chives into rolls, mix with a little salt and pepper and spread on the casserole.