Oven-Baked Potato Waffles with Mountain Cheese

Wash and peel the floury potatoes and cook in plenty of salted water until tender. Then drain, allow the steam to evaporate briefly, and press through a potato ricer into a large bowl while still warm. Allow to cool completely.

Preheat the oven to 200 °C top/bottom heat. Place silicone waffle moulds on a baking sheet and brush thinly with a little melted butter.

Melt the remaining butter. Finely grate the mountain cheese. Cut the chives into thin rolls. Separate the eggs in a bowl; beat the egg whites with a small pinch of salt until stiff peaks form.