Potato Ghosts

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READY IN: 2hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 4
    lbs large boiling potatoes (preferably white-fleshed)
  • 38
    cup unsalted butter, cut into pieces
  • 1 14
    cups whole milk
  • 3
    large egg yolks
  • nigella seeds (to garnish, sometimes mislabeled "black onion seeds" or use black sesame seeds)
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DIRECTIONS

  • 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.
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