For potato parcels, pour boiling water over chives and quench in cold water. Put aside.
Peel potatoes, cut into pieces and cook in a little water with soup seasoning powder or salt.
Mash coarsely and season with margarine, salt, pepper and nutmeg.
It should be a firm puree. Cut strudel sheets (used in a single layer) into quarters and top each with mounds of potatoes.
Shape into small bags and carefully tie with the chives.
Place on a baking tray lined with baking paper and bake the potato parcels in the preheated oven at approx. 180 degrees for 15-20 minutes.