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Graveyard Ghost Mashed Potatoes

  • Author: Tina Stetson


  • 12 lbs potatoes, peeled and cut into quarters
  • Salt and pepper
  • Half & half, whole milk, plain almond milk or soy milk – 1/4-1/2 cup, or to desired consistency


  1. Peel and cut the potatoes in quarters. Place potatoes in a large saucepan, add the salt and cover with water. Bring to a boil over medium heat and then reduce heat to maintain a low boil. Cook until potatoes fall apart when poked with a fork.
  2. Heat the half & half (or whatever dairy or non-dairy you chose) in a medium saucepan over medium heat until simmering. Remove saucepan from heat and set aside.
  3. Remove the potatoes from the heat and drain off the water.
  4. Mash and add the cream mixture.
  5. Add salt and pepper if desired.
  6. Let stand for 5 minutes so that the mixture thickens and then serve.
  7. Using your piping bag or a zip lock, in an upward motion, pipe mashed potatoes onto a plate. Add 2 black sesame seeds for eyes and for an extra effect top with ketchup!


  • Not Included in Large Kitchen Box: Salt & Pepper, Milk