Green Halloween: Ghost Potatoes
by Kelly Rossiter, Toronto 
on 10.26.07
Okay, there is nothing particularly green about this recipe (unless your potatoes, milk and eggs are all local, of course), but it does prove that TreeHuggers have a sense of humour.
If you are having a Halloween dinner party don't you think these cute little ghosts would be a hit at the table? It would certainly make me laugh.
Duchesse Ghost Potatoes
4 pounds large potatoes
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
1 1/4 cups milk
3 large egg yolks
small dark seeds such as black sesame seeds or nigella, cumin seeds or caraway seeds for eyes
1. Peel and quarter potatoes and in a large saucepan cover with salted cold water by 2 inches. Bring water to a boil and simmer potatoes until tender, about 15 minutes
2. While potatoes are simmering, in a small saucepan heat butter with milk over moderately low heat until melted and keep warm.
3. Drain potatoes in a colander and place in a bowl. With an electric mixer beat in milk mixture, yokes and salt and pepper to taste.
4. Preheat oven to 400 F.
5. Spread about one third of the potatoes in a buttered 1 quart gratin dish and transfer remaining potatoes to a pasty bag fitted with a 3/4 inch plain tip. On potatoes in dish pipe potatoes close together into pointed mounds for form "ghosts" and garnish each mound with 2 seeds for ghosts' eyes. Potatoes may be made up to this point 1 day ahead and chilled, covered loosely.
6. Bake potatoes until heated through and tops of "ghosts" are golden, 15 to 20 minutes
7. Be very afraid.
Serves 6 to 8
This little beauties are courtesy of Gourmet Magazine October 1995
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this is adorable! My kids will love this.
totally going to be making this on Halloween!!
Those look more like Klansmen than ghosts. Scary either way.
LOL. These are great. I love making halloween treats and these would be a great addition to the line-up of bloody finger cookies and monster phylo-dough rolls.