Potato Ghosts

Ingredients for Potato Ghosts

• 1.8kg large boiling potatoes (preferably white-fleshed)

• 3/4 stick unsalted butter, cut into pieces

• 300ml whole milk

• 3 yemas de huevo grandes

• 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

Peel and quarter potatoes, then cover with water in a 4-quart pot and season well with salt. Simmer, partially covered, until tender, 15 to 20 minutes.

While potatoes are simmering, heat butter and milk in a small saucepan until butter is melted. Remove from heat and cover to keep warm.

Preheat oven to 204°C with rack in middle.

Drain potatoes and force through ricer into a large bowl (or mixer bowl if using stand mixer). Beat in milk mixture, yolks, and 1/2 teaspoons each of salt and pepper with an electric mixer at low speed until combined.

Spread about one-third of potatoes in a buttered 1 1/2-quart shallow ovenproof dish. Transfer remaining potatoes to pastry bag. Pipe potatoes close together into 2 1/2- to 3-inch-high pointed mounds to form "'ghosts" and garnish each mound with 2 seeds for "eyes."

Bake until tips of ghosts are golden and potatoes are firm, 20 to 25 minutes.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.