Page Feedback

Enter Photo Contest

Potato Ghosts

Mashed potatoes for Halloween


4 large white potatoes
6 tbsp sea-salted butter, cut into pieces
1 1/4 cups whole milk
3 large egg yolks
Salt and white pepper
Black sesame seeds or caraway seeds


Peel the potatoes and cut them into chunks; cook them until tender in salted boiling water, then drain them well. While the potatoes are cooking, place the milk and the butter in a saucepan and heat until the butter melts; set aside. Drain the potatoes and mash them with the milk and butter; add the egg yolks and season to taste with salt and white pepper, beating until well combined. Butter a 1 1/2 quart shallow baking dish and set it aside. Place the mashed potatoes in a pastry bag (or a heavy plastic zip-lock bag—cut off a corner just before piping) and pipe the potatoes, close together, into 2 1/2 to 3-inch high mounds to form “ghosts”. Decorate the top of each with two seeds for eyes and bake in a preheated 400 oven until the tips of the ghosts are golden and the potatoes are firm, about 25 minutes.

Back To Top



Nutritional Information
Per Serving

no nutrition information available

Recipe Swap Review


Version 3.5 now available for iOS, Android, and Kindle Fire!
Learn More