Potato Ghosts
Serves: 6
Jadyn Kohler
1 January 1970
Based on User reviews:
43
Spice
48
Sweetness
42
Sourness
45
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1.25 cups
Whole Milk3 large
Egg YolkDirections:
1
Peel and quarter potatoes, then cover with water in a 4-quart pot and season well with salt
2
Simmer, partially covered, until tender, 15 to 20 minutes
3
While potatoes are simmering, heat butter and milk in a small saucepan until butter is melted
4
Remove from heat and cover to keep warm
5
Preheat oven to 400°F with rack in middle
6
Drain potatoes and force through ricer into a large bowl (or mixer bowl if using stand mixer)
7
Beat in milk mixture, yolks, and 1/2 teaspoon each of salt and pepper with an electric mixer at low speed until combined
8
Spread about one-third of potatoes in a buttered 1 1/2-quart shallow ovenproof dish
9
Transfer remaining potatoes to pastry bag
10
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
11
" Bake until tips of ghosts are golden and potatoes are firm, 20 to 25 minutes
12
Peel and quarter potatoes, then cover with water in a 4-quart pot and season well with salt
13
Simmer, partially covered, until tender, 15 to 20 minutes
14
While potatoes are simmering, heat butter and milk in a small saucepan until butter is melted
15
Remove from heat and cover to keep warm
16
Preheat oven to 400°F with rack in middle
17
Drain potatoes and force through ricer into a large bowl (or mixer bowl if using stand mixer)
18
Beat in milk mixture, yolks, and 1/2 teaspoon each of salt and pepper with an electric mixer at low speed until combined
19
Spread about one-third of potatoes in a buttered 1 1/2-quart shallow ovenproof dish
20
Transfer remaining potatoes to pastry bag
21
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
22
" Bake until tips of ghosts are golden and potatoes are firm, 20 to 25 minutes