Easter mashed potatoes

Ingredients for 6 servings:

• 1,200 g floury potatoes
• 250 ml milk
• 2 tbsp butter
• 2 bunches of chives
• 60 g onion(s) (fried onions)
• 6 eggs
• 100 g cheese (Gouda)
• Salt
• pepper
• nutmeg

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel, wash, and quarter the potatoes, then cover and cook in boiling salted 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 steam off. Once cooled, press the potatoes through a potato ricer 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 and fried onions. Spread the puree into a dish approximately 30 cm long. Use the back of a wet spoon to make 6 wells, break the eggs into them, and sprinkle with cheese. Bake in a preheated oven at 200°C on the second rack from the bottom for 22-25 minutes (convection oven is not suitable). Cut the remaining chives into rolls, mix with a little salt and pepper, and spread over the casserole.