Add some spirit to your Halloween party with these whimsical Ghostly Mashed Potatoes. Happy Halloween!
Ghostly Mashed Potatoes
adapted from
A Frightful Cookbook
Ghoulish Goodies
Sharon Bowers
Ingredients
8 medium potatoes
1/2 - 3/4 cup milk
4 tablespoons butter
2 ounces cheddar cheese, grated
(about 1/2 cup), optional
salt and pepper
black sesame seeds, caraway seeds,
or whole cumin seeds
Directions
Peel and quarter the potatoes and put them in a large saucepan. Cover with water and add a few teaspoons of salt. Bring to a boil and simmer until tender but not falling apart, about 20 minutes depending on the size of your potatoes.
Preheat the oven to 400 degrees F. Lightly grease a baking sheet.
Drain the potatoes. Heat the milk and butter in a small saucepan or in the microwave. Mash the potatoes with a masher or whip them with an electric mixer (never use a food processor, which makes them gluey). Add 1/2 cup of the milk and butter and beat until smooth. If they seem stiff, add the remaining milk. Stir in the cheese, if desired, and season the potatoes with salt and pepper.
Spoon the potatoes into a large ziplock bag (or a pastry bag fitted with a large tip) and cut an opening about !/2 inch wide off one bottom corner. Pipe little conical ghosts about 4 inches tall onto the prepared baking sheet, pushing down the bag as you pipe to make a thicker base, and then tapering upward to a narrow head. Push a couple seeds into the heads for eyes.
Bake the ghosts for about 15 minutes, until they are just browning around the edges. Serve immediately.
follow Anne on X, Threads, Pinterest, and Instagram @AnneFretz
Ghostly Mashed Potatoes
adapted from
A Frightful Cookbook
Ghoulish Goodies
Sharon Bowers
8 medium potatoes
1/2 - 3/4 cup milk
4 tablespoons butter
2 ounces cheddar cheese, grated
(about 1/2 cup), optional
salt and pepper
black sesame seeds, caraway seeds,
or whole cumin seeds
Directions
Peel and quarter the potatoes and put them in a large saucepan. Cover with water and add a few teaspoons of salt. Bring to a boil and simmer until tender but not falling apart, about 20 minutes depending on the size of your potatoes.
Preheat the oven to 400 degrees F. Lightly grease a baking sheet.
Drain the potatoes. Heat the milk and butter in a small saucepan or in the microwave. Mash the potatoes with a masher or whip them with an electric mixer (never use a food processor, which makes them gluey). Add 1/2 cup of the milk and butter and beat until smooth. If they seem stiff, add the remaining milk. Stir in the cheese, if desired, and season the potatoes with salt and pepper.
Spoon the potatoes into a large ziplock bag (or a pastry bag fitted with a large tip) and cut an opening about !/2 inch wide off one bottom corner. Pipe little conical ghosts about 4 inches tall onto the prepared baking sheet, pushing down the bag as you pipe to make a thicker base, and then tapering upward to a narrow head. Push a couple seeds into the heads for eyes.
Bake the ghosts for about 15 minutes, until they are just browning around the edges. Serve immediately.
follow Anne on X, Threads, Pinterest, and Instagram @AnneFretz
Comments
Post a Comment