Best 4 Potato Ghosts Recipes

Potato ghosts are a fun and spooky treat that can be enjoyed by people of all ages. This delectable dish is perfect for Halloween or any other time you want to add a little bit of fun to your meal. Made with mashed potatoes, these bite-sized treats are shaped into ghosts and then fried or baked until golden brown. They can be served with a variety of dipping sauces, such as ketchup, ranch, or barbecue sauce.

Let's cook with our recipes!

STUFFED POTATO GHOSTS

Stuffed Potato Ghosts image

These hearty and yummy treats are easier to make than a normal stuffed potato and are a perfect appetizer. The fingerlings are so small and tender that they'll disappear in a flash! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Appetizers

Time 1h40m

Yield 40 appetizers.

Number Of Ingredients 10

Ingredients

2 pounds fingerling potatoes
1 large baking potato
1/3 cup sour cream
2 ounces cream cheese, softened
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon pepper
7 thin slices Monterey Jack cheese
1 tablespoon chopped ripe olives
2 green onions, thinly sliced

Steps:

Bake fingerling potatoes at 350° for 40-45 minutes or until tender; set aside. , Meanwhile, pierce baking potato several times with a fork. Microwave for 6-7 minutes or until tender. Cut in half and scoop out pulp; discard shell. Place pulp in a small bowl; mash. Stir in the sour cream, cream cheese, butter, salt and pepper until smooth. , Cut each fingerling in half lengthwise. Spoon about 1 tablespoon mashed potato mixture over each potato half. Place on a foil-lined baking sheet. , Cut each cheese slice into six rectangles; place one on each stuffed potato. (Save remaining cheese for another use.) Bake at 350° for 10-11 minutes or until cheese is melted and potatoes are heated through. Position olives and green onions on each for eyes and mouths.

Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 48mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

POTATO GHOSTS

Potato Ghosts image

You and your guests will be utterly charmed when you see how easily mashed potatoes can be transformed into a gaggle of ghosts. Simply form them into pointy mounds and then personify-no, make that "ghostify"-them with seed "eyes." Don't be surprised if these become a new family must-have for Halloweens to come. Found on Epicurious.

Provided by Annacia

Categories Mashed Potatoes

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

4 lbs large boiling potatoes (preferably white-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)

Steps:

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.
Cooks' Note: Potatoes can be piped into dish 1 day ahead and chilled, loosely covered with plastic wrap.

Nutrition Facts : Calories 317.6, Fat 11.8, SaturatedFat 6.8, Cholesterol 95.9, Sodium 29.7, Carbohydrate 47.8, Fiber 4.1, Sugar 3.9, Protein 6.5

DUCHESSE POTATO GHOSTS

Duchesse Potato Ghosts image

Categories Dairy Potato Vegetable Side Bake Fall Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6 to 8

Number Of Ingredients 6

Ingredients

4 pounds large red potatoes
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
1 1/4 cups milk
3 large egg yolks
Garnish: small dark seeds such as nigella* (black onion seeds), cumin seeds, or caraway seeds for ghosts' "eyes"
*available at Middle Eastern and East Indian markets

Steps:

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°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 into 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.

POTATO GHOSTS

Potato Ghosts image

Provided by Kemp Minifie

Categories Milk/Cream Mixer Egg Potato Side Bake Kid-Friendly Halloween Root Vegetable Boil Butter Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

4 pounds large boiling potatoes (preferably white-fleshed)
3/4 stick unsalted butter, cut into pieces
1 1/4 cups whole milk
3 large egg yolks
Nigella seeds (sometimes mislabeled "black onion seeds") or caraway seeds for garnish
Equipment: a potato ricer or a food mill fitted with medium disk; a pastry bag with 3/4-inch plain tip

Steps:

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.

Tips:

Use a variety of potato shapes and sizes to create different ghost shapes.
If your potatoes are too large, cut them into smaller pieces before cooking.
Cook the potatoes until they are tender but still hold their shape.
Let the potatoes cool slightly before carving them into ghost shapes.
Use a sharp knife to carve the potato ghosts. Be careful not to cut yourself.
Add details to the potato ghosts with a toothpick, such as eyes, noses, and mouths.
Use a variety of toppings to decorate the potato ghosts, such as melted cheese, bacon bits, and sour cream.
Serve the potato ghosts with your favorite dipping sauce.

Conclusion:

Potato ghosts are a fun and easy way to add some Halloween spirit to your party. They are a great way to use up leftover mashed potatoes, and they can be made in a variety of different shapes and sizes. With a little creativity, you can create potato ghosts that are both spooky and delicious.