| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Milwaukee j, Holidays, Vegetables |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Potatoes; peeled and cut into 1-inch chunks (about 5 cups) |
| 5/8 |
c |
Hot milk |
| 2 |
tb |
Butter |
| 1/2 |
ts |
Salt |
| 7/8 |
ts |
Black pepper |
| 1/2 |
c |
Grated sharp cheddar cheese (optional) |
| 2 |
tb |
Freshly chopped parsley or dill (optional) |
| 1/2 |
c |
Small black olives |
INSTRUCTIONS
Place potatoes in large pot and add enough water to cover. Bring to boil
and cook 13 to 15 minutes, or until very tender. Drain in colander. Return
cooked potatoes to pot and stir over medium heat about 1 minute, until
excess water has evaporated. Remove from heat and, using potato masher,
mash in hot milk, butter, salt and pepper. Beat with wooden spoon until
potatoes are smooth and creamy. Stir in optional add-ins if desired.
Create stencils of ghost shapes out of heavy-duty aluminum foil. Place
stencils on cookie sheet or microwaveable serving dish. Working with 1/2 to
1 cup mashed potatoes per ghost, use rubber spatula to fill in stencil's
ghost shapes. Lift stencils off finished ghosts. Using small paring knife,
slice olives to create circular shapes to be used for eyes and mouth.
To warm ghosts, microwave on high (100% power) 3 to 5 minutes on
microwavable dish. If using an oven, place potatoes on cookie sheet and
reheat at 350 degrees, loosely covered with foil, 10 to 15 minutes or until
heated through. Makes 4 to 6 servings.
Recipe by: Milwaukee Journal Sentinel
Posted to MC-Recipe Digest V1 #863 by Dianne Larson Ward
<dianne@olynet.com> on Oct 24, 1997
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