Prep 30 mins
Cook 1 hr 45 mins
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.
- 1814.36 g large boiling potatoes (preferably white-fleshed)
- 89.90 ml unsalted butter, cut into pieces
- 295.73 ml whole milk
- 3 large egg yolks
- nigella seeds (to garnish, sometimes mislabeled "black onion seeds" or use black sesame seeds)
- 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.
- While potatoes are simmering, heat butter and milk in a small saucepan until butter is melted. Remove from heat and cover to keep warm.
- Preheat oven to 400°F with rack in middle.
- 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.
- 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.".
- Bake until tips of ghosts are golden and potatoes are firm, 20 to 25 minutes.
- Cooks' Note: Potatoes can be piped into dish 1 day ahead and chilled, loosely covered with plastic wrap.