Step 1

Heat a saucepan over medium heat, and fill it halfway with water.

Step 2

Superficially score the potatoes and cook them for 20 minutes.

Step 3

Take out the potatoes and peel them. Place them in an ice-filled bowl and let them rest for a few minutes.

Step 4

Place the potatoes in a large bowl and mash them. Add the mozzarella, parmesan, egg yolks, chives, and melted butter. Mix everything with a spatula until smooth.

Step 5

Place the egg whites in a large bowl. Set up your mixer at high speed and mix everything until stiff peaks appear on top.

Step 6

Slowly mix the obtained merengue with the mashed potatoes using a spatula.

Step 7

Preheat the oven to 440°F/220°C.

Step 8

Grab your ramekins. Grab a pinch of butter in the tip of your fingers and spread it on the bottom of a ramekin. Add about 1 teaspoon of breadcrumbs so you can cover the bottom of the ramekin.

Step 9

Fill the ramekins with the mashed potato mixture. Place them on a cast-iron skillet and slide them into the oven for the next 25 minutes.