- 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)
Simmer, partially covered, until tender, 15 to 20 minutes.
Remove from heat and cover to keep warm.
Beat in milk mixture, yolks, and 1/2 teaspoon each of salt and pepper with an electric mixer at low speed until combined.
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.".