Potato Ghosts
A whimsical Halloween-inspired dish featuring creamy mashed potatoes piped into ghostly shapes and decorated with nigella seeds for eyes. Made with butter, milk, and egg yolks for a rich and smooth texture.
Ingredients
- •4 pounds large boiling potatoes (preferably white-fleshed)
- •¾ stick unsalted butter
- •1¼ cups whole milk
- •3 large egg yolks
- •2 tablespoons nigella seeds
- •equipment
Cooking Instructions
- 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.
20 min
- 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.
5 min
- 3.
Preheat oven to 400°F with rack in middle.
5 min
- 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.
10 min
- 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."
15 min
- 6.
Bake until tips of ghosts are golden and potatoes are firm, 20 to 25 minutes.
25 min
