Parve Mashed Potato Cups

7-8 peeled and cubed Yukon Gold or White Russet potatoes
potato water or non dairy creamer
1/2 stick margerine to start
salt and freshly ground pepper
1-2 eggs (optional)
Paprika
garlic, fresh parsley, or potato skins left on (optional)

Cook potatoes until soft but not mushy.

If you are adding garlic - 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.

During the year I use a non dairy creamer but for Passover I save the potato water and use that.

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 1-2 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. If not brown enough, I some time broil the top for a few minutes.

Options: You may omit the garlic, or you may omit the eggs or you may make these with Red Bliss Potatoes and leave the skins on.