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
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
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.