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Ghostly Duchess Potatoes

Our friends at the Potato Shop have come up with a fabulous way to serve potatoes. We did something similar and had cheese as hair!

Preperation Time: 45 minutes
Makes 10 ghosts

250g Pink Gypsy potatoes (or try Blue Anneliese or Heide Red for colourful ghosts!)
Generous knob of butter and a splash of milk (or for a dairy-free alternative substitute with our cold pressed rapeseed oil)
Edible sugarcraft eyes

  • Preheat the oven to 180°C (160°C Fan, Gas Mark 5).
  • Peel the potatoes and place in a saucepan. Cover with cold water and season lightly with salt.
  • Boil for approximately 15 minutes, until the potatoes are tender.
  • Drain the water and return the saucepan to the hob over a very low heat for a minute to dry the potatoes.
  • Mash the potatoes with butter and milk (or cold pressed rapeseed oil) until a smooth consistency is achieved.
  • Prepare your piping bag with a star or round nozzle – this is down to personal preference.
  • Spoon some of your mashed potato into the piping bag and, on a lined baking tray, begin to pipe some swirly pyramids. Don’t worry if they all look slightly different, each ghost will have its own character!
  • Decorate with as many (or as few) eyes as you like by firmly pressing them into the potato.
  • Place in the oven for 5-10 minutes until the potato begins to turn golden.
  • Remove from the oven and allow to cool a little before serving with a Halloween feast!

These can be served at any time – not just Halloween – kids will love them at parties all through the year. Adults will also love them (perhaps without the eyes!) Other great recipes can be found on their blog.

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