| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 4 | lb | Large red potatoes |
| 3/4 | Stick (6 tablespoons) unsalted butter; cut into pcs | |
| 1 1/4 | c | Milk |
| 3 | lg | Egg yolks |
| Small dark seeds such as nigella (black onion seeds), cumin seeds, or caraway seeds for ghosts; "eyes" |
INSTRUCTIONS
GARNISH 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. While potatoes are simmering, in a small saucepan heat butter with milk over moderately low heat until melted and keep warm. Drain potatoes in a colander and force through a ricer or food mill into a bowl. With an electric mixer beat in milk mixture, yolks, and salt and pepper to taste. Preheat oven to 400 degrees F. Spread about one third potatoes in a buttered 1-quart gratin dish and transfer remaining potatoes to a pastry bag fitted with a 3/4-inch plain tip. On potatoes in dish pipe potatoes close together in to pointed mounds to form "ghosts" and garnish each mound with 2 seeds for ghosts' "eyes." Potatoes may be prepared up to this point 1 day ahead and chilled, covered loosely. Bake potatoes until heated through and tops of "ghosts" are golden, 15 to 20 minutes. Yield: 6 to 8 servings Recipe By : COOKING LIVE SHOW #CL8751 Posted to MC-Recipe Digest V1 #279 Date: Tue, 5 Nov 1996 08:24:57 -0500 From: "Angele and Jon Freeman" <jfreeman@netusa1.net> NOTES : (courtesy of Gourmet Magazine
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