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Baked Mashed Potato Cups Recipe

Baked Mashed Potato Cups Recipe

Postby HighHeelKitchen » Thu Jun 02, 2011 1:57 pm

Baked Mashed Potato Cups:
7 to 8 peeled and cubed Yukon Gold or White Russet potatoes - can be made with small Red Bliss potatoes and leave the skins on.
Potato water or non-dairy creamer
1/4 cup margarine, or to taste
Salt and freshly ground pepper, to taste
1 to 2 eggs
Garlic, fresh parsley, or potato skins left on, optional

Cook potatoes until soft but not mushy.

Parboil 6 to 8 cloves of garlic. The garlic will slip right out of the skin and can be mashed along with the potatoes. Use the potato water from the cooked potatoes - Mash the potatoes, adding enough liquid and margarine until potatoes are whipped and fluffy or the consistency that you like. Season with salt and pepper, to taste. Add the 1 to 2 eggs.

Place mashed potatoes in 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, you may grill the top for a few minutes.

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