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
Easter Mashed Potatoes
Easter Mashed Potatoes

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.

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