Halloween Ghost Potatoes
A Halloween take on mashed potatoes that your kids will love. The potatoes are piped into ghost shapes and then baked until lightly browned in the oven. Use an oval gratin dish and it will turn into a boat of ghosts!
Yield
8 servingsPrep
15 minCook
25 minReady
45 min
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
potatoes
large, preferably white-fleshed |
*
|
| ¾ | stick |
butter, unsalted
cut into pieces |
|
| 1 ¼ | cups |
milk
whole |
|
| 3 | large |
egg yolks
|
|
|
caraway seeds
or black sesame seeds, or black mustard seeds, for the eyes of the ghost |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
potatoes
large, preferably white-fleshed |
*
|
| 84.8 | g |
butter, unsalted
cut into pieces |
|
| 296 | ml |
milk
whole |
|
| 3 | large |
egg yolks
|
|
| 1 | x |
caraway seeds
or black sesame seeds, or black mustard seeds, for the eyes of the ghost |
*
|
Directions
Peel and quarter potatoes, then cover with water in a 4-quart pot and season well with salt.
Simmer, partially covered, until tender, 15 to 20 minutes.
While potatoes are simmering, heat butter and milk in a small saucepan until butter is melted.
Remove from heat and cover to keep warm.
Preheat oven to 400°F with rack in middle.
Drain potatoes and force through ricer into a large bowl (or mixer bowl if using stand mixer).
Beat in milk mixture, yolks, and ½ teaspoon each of salt and pepper with an electric mixer at low speed until well mixed.
Spread about one-third of potatoes in a greased (butter or cooking spray) 1½-quart shallow ovenproof dish.
Transfer remaining potatoes to pastry bag.
Pipe potatoes close together into 1½- to 3-inch-high pointed mounds to form "'ghosts" and garnish each mound with 2 seeds for "eyes."
Bake until tips of ghosts are golden and potatoes are firm, 20 to 25 minutes.
Serve and enjoy!
