Styrian Potato and Pumpkin Seed Balls | Crispy from the Oven

Thoroughly wash and peel the floury potatoes and boil them in salted water for about 20 minutes until tender. Then drain, let the steam evaporate briefly in the hot pot, and press through a potato ricer while still warm. Allow to cool slightly.

Preheat the oven to 200 °C top/bottom heat (180 °C fan oven) and line a baking sheet with baking paper. Gently melt the butter. Cut the mountain cheese into approx. 1 cm cubes (finely grate a small portion). Cut the chives into fine rings.

Add the yolks of both eggs (collect the egg whites in a deep plate), melted butter, chives, grated mountain cheese, nutmeg, salt, and freshly ground pepper to the riced potatoes. Knead everything into a smooth, malleable dough.