- 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
- large egg yolks
- nigella seeds (to garnish, sometimes mislabeled "black onion seeds" or use black sesame seeds)
How to Make Potato Ghosts
- 1Peel 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.
- 2While potatoes are simmering, heat butter and milk in a small saucepan until butter is melted.
Remove from heat and cover to keep warm.
- 3Preheat oven to 400°F with rack in middle
- 4Drain 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.
- 5Spread 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.".
- 6Bake until tips of ghosts are golden and potatoes are firm, 20 to 25 minutes.
- 7Cooks' Note: Potatoes can be piped into dish 1 day ahead and chilled, loosely covered with plastic wrap.