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Ghost Mashed Potatoes
20 min prep · 35 min cook · Medium · 4 servings
Piped potato ghosts with olive eyes rise from a warm pumpkin-orange sauce for a playful Halloween side dish.
Ingredients
240 g pumpkin purée
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Method
1
Heat the oven to 220°C.
2
Boil the potatoes in salted water until tender, about 15–20 minutes.
3
Drain the potatoes.
4
Mash the potatoes until smooth.
5
Mix in the butter.
6
Mix in the warm milk.
7
Mix in the egg yolk.
8
Season the potato mixture with salt and pepper.
9
Spoon the potato mixture into a piping bag fitted with a large round tip.
10
Pipe 8 upright ghost shapes onto a parchment-lined baking sheet.
11
Bake the ghosts until set and lightly golden at the edges, about 12–15 minutes.
12
Warm the pumpkin purée, cream, and paprika in a small saucepan.
13
Season the pumpkin sauce with salt.
14
Cut the olives into small pieces for eyes.
15
Spoon the pumpkin sauce onto serving plates.
16
Set two potato ghosts on each plate.
17
Press two olive pieces into each ghost for eyes.
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