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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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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 on Epicurious. Ingredients:
4 lbs large boiling potatoes (preferably white-fleshed) |
3/8 cup unsalted butter, cut into pieces |
1 1/4 cups whole milk |
3 large egg yolks |
nigella seeds (to garnish, sometimes mislabeled black onion seeds or use black sesame seeds) |
Directions:
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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