Name: Potato Ghosts
Cook time: Active time: 30 min
Total time: 1 3/4 hr
Yield: Makes 8 servings
Ingredients: 4 pounds large boiling potatoes (preferably white-fleshed); 3/4 stick unsalted butter, cut into pieces; 1 1/4 cups whole milk; 3 large egg yolks; Nigella seeds (sometimes mislabeled "black onion seeds") or caraway seeds for garnish; Equipment: a potato ricer or a food mill fitted with medium disk; a pastry bag with 3/4-inch plain tip

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Potato GhostsStephanie Foley

You and your guests will be utterly charmed when you see how easily mashed potatoes can be transformed into a gaggle of ghosts. Simply form them into pointy mounds and then personify—no, make that "ghostify"—them with seed "eyes." Don't be surprised if these become a new family must-have for Halloweens to come.

Cooks' Note:

Potatoes can be piped into dish 1 day ahead and chilled, loosely covered with plastic wrap.

Recipe notes

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