Preparation

• Boil the potatoes with the skin on; when cooked, peel them and pass them through a potato masher.

  Transfer the hot mashed potatoes into a pot, add the butter in pieces, and with a wooden spoon, stir continuously and place the pot on the smallest burner over low heat.

  The butter will melt and blend with the potatoes. At the same time, we will dry the potato mixture for about 5 minutes, stirring continuously.

  The potato mixture is ready when it detaches from the sides of the pot, leaving it completely clean (as happens with choux pastry); it should have a firm but not hard consistency (as seen in the 2* photo, where the wooden spoon stands on its own thanks to the consistency of the mixture).

  Let the mixture cool. Only when it is cold will we add the egg yolks (one at a time, to avoid ending up with a mushy dough), the grated cheese, the chopped chives, and salt.

  Mix well and prepare a pastry bag with an open star nozzle (you decide the size of the baskets based on your needs). Moisten the bottom of a baking sheet with a little water to hold the parchment paper in place while we form our baskets.

  Turn on the oven and set the temperature to 392°F.

  First, form the bases of our baskets. With a teaspoon, take a walnut-sized piece of the mixture and spread it on the parchment paper, forming circles (without pressing too much) about 2 inches in diameter.

  Then, fill the pastry bag with the remaining potato mixture and start forming our baskets in this way: along the outer edges of the base (which we formed previously), overlap two rings of potato mixture, leaving a hole in the center for the filling. The potato mixture will be firm and allow easy handling and adjustment even with your hands without breaking the baskets.

  Continue until all ingredients are used up.

  Bake the baskets in the middle of the oven, lower the temperature to 356°F, and let them cook for about 20 minutes.

  Turn off the oven and place them under the grill for about 5 minutes, rotating the baking sheet continuously to ensure even browning on the surface. Remove from the oven and let cool for just about ten minutes.

  While the baskets are baking, we can prepare the filling. In a non-stick pan, finely chop some onion, add 2 tablespoons of extra virgin olive oil, and sauté over low heat until the onion wilts.

  Add the peas, increase the heat, and sauté for about a minute. Add the wine, let the alcohol evaporate, and adjust the salt. Then, lower the heat, cover, and let cook until the peas become tender. Fill the baskets and serve them hot or cold, accompanied by a good white wine.