Potato Ghosts
Total Time: 2 hrs 15 mins
Preparation Time: 30 mins
Cook Time: 1 hr 45 mins
Ingredients
- Servings: 8
- 4 lbs large boiling potatoes (preferably -fleshed)
- 3/8 cup unsalted butter, cut into pieces
- 1 1/4 cups whole milk
- 3 large egg yolks
- nigella seeds (to garnish, sometimes mislabeled "black onion seeds" or use black sesame seeds)
Recipe
- 1 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.
- 2 while potatoes are simmering, heat butter and milk in a small saucepan until butter is melted. remove from heat and cover to keep warm.
- 3 preheat oven to 400°f with rack in middle.
- 4 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.
- 5 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.".
- 6 bake until tips of ghosts are golden and potatoes are firm, 20 to 25 minutes.
- 7 cooks' note: potatoes can be piped into dish 1 day ahead and chilled, loosely covered with plastic wrap.
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