Please consult the OU's guidelines for checking fruits and vegetables.

Mashed Potato Cups with Mushrooms
This recipe is kosher for Passover.
Mashed Potato Cups with Mushrooms Eileen Goltz | Pareve
1 hour, 15 minutes 30 minutes
45 minutes
8 to 10 servings

Ingredients
  • 7 to 8 Yukon Gold or White Russet potatoes
  • Reserved potato water or nondairy creamer
  • ½ to ¾ stick margarine to start
  • Salt and freshly-ground pepper
  • 1 to 2 eggs
  • Paprika
  • 5 to 7 cloves garlic
  • 1 lb. portobello mushrooms, chopped
  • ½ onion, minced
  • 2 to 3 Tablespoons olive oil
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • Fresh parsley

Instructions
  1. Peel and cube the potatoes then cook until soft but not mushy.
  2. Parboil as much garlic as you wish to use (I use 6 to 8 cloves). The garlic will slip right out of the skin and can be mashed along with the potatoes.
  3. Mash the potatoes, adding enough liquid and margarine until potatoes are whipped and fluffy or your preferred consistency.
  4. Add salt and lots of pepper to taste. Add 1 to 2 eggs.
  5. Place mashed potatoes into paper cupcake holders and then into muffin tins. Top with paprika.
  6. Bake in the oven about 20 minutes until brown on top.*
  7. In a skillet saute the onion in the olive oil for about 2 minutes. Add the mushrooms and cook until hot throughout.
  8. Spoon into warm potato cups and serve.

*These muffins may be made ahead up to this point and reheated.


Kashrut Instructions

FRESH HERBS:

DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.

INSPECTION:

  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.

MUSHROOMS:

  • Shiitake mushrooms may be used after a thorough washing.
  • Oyster mushrooms should be broken apart in several places. Pay careful attention to the base where small red worms can be found. Thoroughly examine all the inner sections. If insects are found, the mushroom must be discarded.
  • Portobello mushrooms should be checked in the following manner:
    1. Remove stem from mushroom cap.
    2. Examine the detached stem for any sign of worms.
    3. Taking hold of the mushroom cap, scoop out the entire brown fan-like under-part of mushroom.
    4. Wash thoroughly.