In a large pot, place the potatoes, one tablespoon salt, and garlic powder. Bring to a boil and then lower to a simmer. Cook for about 20 minutes until the potatoes are fork tender.

Meanwhile, coat the bottom of a frying pan with oil. Heat over medium heat and add the leeks and shallots. Stir every few minutes and cook until soft and brown.

When the potatoes are soft, drain water, leaving about 1/2 cup behind if you do not have broth. Otherwise, drain out all water. Add the broth, one teaspoon salt, pepper, and dried parsley. Mash until smooth, adding more broth if needed. Drop in the eggs, mixing quickly until they are well incorporated into the mashed potatoes.

Liberally spray two cupcake pans with nonstick spray. Place a heaping spoonful of potatoes in each cup. Using a spoon, press the potatoes up the side, leaving some on the bottom, creating a well. Add 1/2 teaspoon of the leek/shallot mixture into the well, and top with more potatoes. Smooth the top.

Cook at 400 degrees Fahrenheit for 30 minutes. When cooked, use a knife or toothpick to make sure nothing is stuck to the sides, then flip onto a cutting board or platter. Tap the bottom of each cup to help it release. Serve warm.