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Potato Ghosts

Annacia *


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.


★★★★★ 2 votes

30 Min
1 Hr 45 Min


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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.

Printable Recipe Card

About Potato Ghosts

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American

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