For this spooky, kooky Halloween dish, simply cook, blend and form the mashed potatoes into ghost shapes. Adding black sesame seeds gives them “scary” dark eyes.
Things You’ll Need
6 medium potatoes (about 2 pounds)
1 tsp. salt, plus more to taste
1/2 cup milk or cream
4 tbsp. butter
White pepper (optional)
Black sesame seeds
Pastry bag or 1-gallon zipper storage bag
Food processor, blender or mixer
Peel and quarter the potatoes, then add them to a large saucepan. Cover with water and add 1 tsp. salt.
Bring the water to a boil and simmer, covered, for about 30 minutes. Preheat the oven to 400 degrees Fahrenheit.
If you have a food processor, add the potatoes to the work bowl with the milk and butter. Pulse just until the potatoes are smooth.
If you have a standing mixer or electric mixer, put the potatoes in a work bowl or mixing bowl and beat with the milk and cream until smooth.
Season the mashed potatoes to taste with salt and white pepper.
Spoon the mashed potatoes into a pastry bag fitted with a large, open tip. If you don’t have a pastry bag, use a 1-gallon zippered storage bag and cut 1/2 inch from the bottom corner of the bag.
Squeeze the mashed potatoes out of the pastry bag or plastic bag onto a greased cookie sheet, making wide-bottomed ghosts that taper at the top.
Add 2 black sesame seeds to each mashed potato ghost for eyes. Spread the seeds out on a plate and use a slightly moist finger to pick up only two at a time.
Bake the ghosts for 12 to 15 minutes, until they are slightly golden. Serve immediately.