A playful Halloween twist on a classic recipe transforms humble mashed potatoes into whimsical, spooky ghosts. Using a 1995-inspired method, the dish combines creamy Yukon Gold potatoes with butter, milk, and egg yolks, piped into eerie shapes before baking. Simple yet striking, the finished dish features black sesame or nigella seeds for ghostly eyes, offering a fun, edible decoration for the season. Perfect for those looking to blend culinary creativity with festive flair, this recipe turns a simple side into a centerpiece-worthy treat.
A fun, weird, and spooooky Halloween recipe... mashed potato ghosts! A riff on a 1995 Gourmet Magazine recipe. 4 pounds large Yukon Gold potatoes, peeled and quartered Kosher salt 6 tablespoons butter, plus more 1¼ cups whole milk 3 large egg yolks Freshly ground black pepper Nigella seeds or black sesame seeds Place potatoes in a large pot, cover with water by 2 inches, and season generously with salt. Bring to a boil and then lower heat to maintain a simmer. Cook potatoes until easily pierced with a fork, 12–15 minutes. Meanwhile, combine butter and milk in a small saucepan and heat over low until butter is fully melted, then set aside and keep warm. Preheat oven to 400°F and generously butter a small, low-sided baking dish or pie pan. Drain potatoes and let sit for 2–3 minutes to allow steam to dissipate. Process potatoes through a ricer or food mill into a large bowl. (In a pinch, use a sturdy spatula or wooden spoon to force the potatoes through a colander, or just thoroughly mash potatoes until very, very smooth.) Add milk mixture in 3-4 batches, stirring well between each addition, then mix in yolks and salt and pepper to taste. Spread about one third of the potato mixture in the prepared baking dish, then transfer the remaining mixture to a pastry bag fitted with a ¾-inch plain tip. Holding the bag upright, pipe a steady stream of potato mixture to make a small pile 1½ inches wide at the base, then continuing piping, slowly moving the bag straight upwards, to make a tapered mound 3 inches tall. Nudge the mound into place with your fingers or a small offset spatula if it starts to lean. Pipe 15–18 ghosts about ½ an inch apart on the dish, then use a moistened finger to pat down any pointy tops. Spread a small amount of nigella or black sesame seeds on a small plate. Using a moistened finger to pick up the seeds one at a time, gently place two on each mound to create the ghosts’ eyes. Bake potato ghosts until tops are golden and potatoes are heated through, 15–20 minutes. submitted by /u/calewithac [link] [comments]
