Mashed Potato Cups With Mushrooms (pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 7-8 peeled and cubed Yukon Gold or White Russet potatoes save potato water or you can use kosher for pesach non dairy creamer 1/2 to 3/4 stick margarine to start salt and freshly ground pepper 1-2 eggs Paprika 5 to 7 cloves garlic 1 pound portabella mushrooms, chopped 1/2 onion, minced 2 to 3 tablespoons olive oil 1 teaspoon basil 1 teaspoon oregano 1 teaspoon thyme fresh parsley

Instructions

Cook potatoes until soft but not mushy. Parboil as much garlic as you wish to use. I use 6-8 cloves of garlic. The garlic will slip right out of the skin and can be mashed along with the potatoes. Mash your potatoes, adding enough liquid and margarine until potatoes are whipped and fluffy or the consistency that you like.
Add salt and lots of pepper to taste. Add 1 to 2 eggs. Place mashed potatoes into paper cupcake holders and place into muffin tins. Top with paprika. Bake in the oven about 20 minutes until brown on top. These may be made ahead and reheated. In a skillet saute the onion in the olive oil for about 2 minutes, add the mushrooms and cook until hot throughout. Spoon in to warm potato cups and serve. Serves 8 to 10.

Serving Size

Serves 8 to 10.

Related Recipes

• Beets with Pineapple (pareve) • Teriyaki Beets (dairy or pareve) • Roasted Beets with Curry (dairy) • Sliced Beet Casserole (dairy or pareve) • Herbed Beef and Beet Stew (meat)

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .