Potato Ghosts
Potato Ghosts might be just the side dish you are searching for. One portion of this dish contains around 8g of protein, 12g of fat, and a total of 256 calories. This recipe serves 8. This recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 75 hours. Head to the store and pick up caraway seeds, egg yolks, potatoes, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet.
Instructions
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 400°F 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 teaspoon 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.
Potatoes can be piped into dish 1 day ahead and chilled, loosely covered with plastic wrap.