Peel the potatoes, cut them into cubes and
boil them in salted water. When done,
drain them, pour them in a bowl and mash them. Add half of the peppers cut into
small pieces and stir well. Use a stand mixer to liquidise the other half of the peppers with
the tofu, rocket and capers. Add the cream
to the potatoes, combine all the ingredients well and add salt to taste. Pour the mixture into the muffin tin and bake them at 180°C for 20/25 minutes.