Roasted Ghosts

Roasted Ghosts

Make magic in your kitchen by transforming a bunch of ordinary potatoes into edible apparitions.

4 cups chopped white potatoes
1/4 cup milk
1 crushed garlic clove
2 tablespoons cream cheese or grated cheddar cheese
1/2 tsp salt
1/8 tsp pepper
1 19-oz can black beans, drained


Place the potatoes in a large saucepan and cover with water. Bring to a boil, then reduce the heat to low. Cook for about 15 minutes, or until soft. Drain the water, then add the milk, garlic, cream cheese, salt and pepper. Mash with a potato masher or beat with an electric mixer until creamy and lump-free.

Scoop the potatoes into a pastry bag without a decorator’s tip. Squeeze the ghosts onto a lightly buttered cookie sheet so they stand upright. To create ghastly eyes, press two even-sized black beans (or peas) into each ghost’s head.

Just before serving, warm the ghosts in an oven preheated to 350 degrees for about 5 minutes. Serve on white plates and eat with forks or fingers. Makes about 24.

TESTERS’ TIP: Be sure to make lots of mini ghosts–when we tested this recipe at the party, the kids wouldn’t touch the big ones.