potato ghosts

Name: Potato Ghosts
Prep time: 30 min
Cook time: 1 h 45 min
Yield: 8
Cuisine: American
Ingredients: 4 pound(s) large boiling potatoes (white-fleshed); 3/8 cup(s) (scant half cup) unsalted butter, cut into pieces; 1 1/4 cup(s) cups whole milk; 3 - large egg yolks; - nigella seeds (to garnish, sometimes mislabeled "black onion seeds" or use black sesame seeds)

(2 ratings)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

You and your guests will be utterly charmed when you see how easily mashed potatoes can be transformed into a gaggle of ghosts. Simply form them into pointy mounds and then personify—no, make that "ghostify"—them with seed "eyes". Don't be surprised if these become a new family must-have for Halloweens to come. Found years back on Epicurious.

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(2 ratings)

yield 8 serving(s)

prep time 30 Min

cook time 1 Hr 45 Min

method Bake

Ingredients For potato ghosts

4 lb

large boiling potatoes (white-fleshed)
3/8 c

(scant half cup) unsalted butter, cut into pieces
1 1/4 c

cups whole milk
3

large egg yolks
nigella seeds (to garnish, sometimes mislabeled "black onion seeds" or use black sesame seeds)

How To Make potato ghosts

1
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.

2
While potatoes are simmering, heat butter and milk in a small saucepan until butter is melted. Remove from heat and cover to keep warm.
3
Preheat oven to 400°F with rack in middle
4
Drain potatoes and force through ricer into a large bowl (or mixer bowl if using stand mixer). Beat in milk mixture, yolks, and 1/2 teaspoon each of salt and pepper with an electric mixer at low speed until combined.
5
Spread about one-third of potatoes in a buttered 1 1/2-quart shallow ovenproof dish. Transfer remaining potatoes to pastry bag. Pipe potatoes close together into 2 1/2- to 3-inch-high pointed mounds to form "'ghosts" and garnish each mound with 2 seeds for "eyes.".
6
Bake until tips of ghosts are golden and potatoes are firm, 20 to 25 minutes.
7
Cooks' Note: Potatoes can be piped into dish 1 day ahead and chilled, loosely covered with plastic wrap.
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