Directions:
- Preheat oven to 400 F.
- Peel and quarter potatoes and in a large saucepan cover with salted cold water by 2 inches.
- Bring water to a boil and simmer potatoes until tender, about 15 minutes
- While potatoes are simmering, in a small saucepan heat butter with milk over moderately low heat until melted and keep warm.
- Drain potatoes in a colander and place in a bowl.
- With an electric mixer beat in milk mixture, yokes and salt and pepper to taste.
- Spread about one third of the potatoes in a buttered 1 quart gratin dish and transfer remaining potatoes to a pastery bag fitted with a 3/4 inch plain tip.
- Pipe potatoes close together into pointed mounds for form ghosts and garnish each mound with 2 seeds for ghosts' eyes.
- Bake potatoes until heated through and tops of ghosts are golden, 15 to 20 minutes
- Be very afraid.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 325.84 Kcal (1364 kJ) | ||
| Calories from fat | 35.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.94g | 6% | |
|---|---|---|---|
| Cholesterol | 97.84mg | 33% | |
| Sodium | 223.42mg | 9% | |
| Potassium | 1133.41mg | 24% | |
| Total Carbs | 63.27g | 21% | |
| Sugars | 14.65g | 59% | |
| Dietary Fiber | 9.07g | 36% | |
| Protein | 10.85g | 22% | |
| Vitamin C | 6mg | 10% | |
| Vitamin A | 3mg | 101% | |
| Iron | 3.5mg | 20% | |
| Calcium | 167.4mg | 17% | |
| Amount Per 100 g | |||
| Calories | 85.71 Kcal (359 kJ) | ||
| Calories from fat | 9.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.04g | 6% | |
|---|---|---|---|
| Cholesterol | 25.74mg | 33% | |
| Sodium | 58.77mg | 9% | |
| Potassium | 298.15mg | 24% | |
| Total Carbs | 16.64g | 21% | |
| Sugars | 3.85g | 59% | |
| Dietary Fiber | 2.39g | 36% | |
| Protein | 2.85g | 22% | |
| Vitamin C | 1.6mg | 10% | |
| Vitamin A | 0.8mg | 101% | |
| Iron | 0.9mg | 20% | |
| Calcium | 44mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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