Traditional Viennese Potato Schöberl | Fluffy from the Oven

Thoroughly wash the floury potatoes and steam or boil in their skins in salted water until soft. Peel while still hot, let the steam escape briefly, and press through a potato ricer.

Preheat the oven to 180 °C top/bottom heat. Thoroughly grease a baking sheet or a shallow baking dish with 10 g of the softened butter.

Separate the eggs. Beat the remaining 50 g of softened butter until fluffy and stir in the 4 egg yolks one by one. Stir in the lukewarm mashed potatoes, the fine wheat flour, finely grated mountain cheese, and half of the finely chopped chives. Season generously with salt, pepper, and freshly grated nutmeg.