Receta Mashed Potato Ghosts
Mashed Potato Ghosts
- Mashed Potato Ghosts
- 4 lbs large boiling white potatoes
- 3/4 stick unsalted butter, cut into pieces
- 1-14 oz can evaporated milk (plus more is needed)
- 2 large egg yolks
- salt and pepper to taste
- 2 green onions, green parts only, sliced
- 4 T crumbled crispy bacon, optional
- black sesame seeds, caraway seeds, flax seeds (for eyes)
- Things Needed:
- potato masher or electric mixer
- pastry bag with 2/4 inch plain tip
- baking sheet
- large pot for boiling potatoes
Preheat oven to 375º F
Place potatoes in a large pot. Cover with water; bring to a boil and boil over medium high heat until potatoes are fork tender about 30-40 minutes. Remove pan from heat and drain well. Add butter, milk, eggs, salt, pepper, green onions and bacon if using. Whip on high with an electric mixer until potatoes are creamy or mash potatoes with a potato masher until creamy. Set aside until cool enough to handle.
When potatoes are cool enough to handle, spoon potatoes into pastry bag and pipe potatoes onto a baking sheet sprayed with non-stick cooking spray, in the shape of ghosts. Place two black sesame seeds, caraway seeds or flax seeds for the eyes.
Bake in oven until potatoes are light brown.