Mashed Boo-tatoes and Turnips may send a chill up your spine
Peggy Lampman | Contributor
mean fighting machine!
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Looking for a little something festive to make for Halloween that doesn't involve much work? Leave it to Martha Stewart, I knew she'd have a trick and treat up her sleeve. This recipe didn't make it to her Halloween Handbook Special Collector's Edition (which is fabulous), but the recipe is a cinch to make.
I saw the picture on-line on the Martha Stewart site but couldn't find the recipe. No matter; any old mashed potato recipe will work, as long as they are creamy and totally lump free.
For extra rich potatoes, substitute cream for milk; for extra creamy potatoes sift through a ricer. The only issue is the potatoes became a little chilly after serving them; especially at the top. But ghosts send a chill up my spine anyway, so I guess it's appropriate. My husband thought they were snow men; check out Martha's photo - hers are perfect.
Yield: 8-12 ghosts, depending on size
Russet potatoes and turnips combined to equal 2 -2 1/2 pounds
1/4 cup milk, plus more if necessary
1-2 tablespoons butter
Capers as needed for eyes
1. Bring large pot of salted water to a boil.
2. Peel potatoe(s) and turnip (s) and cut into 1-inch chunks. Boil for turnips five minutes then add potatoes; continue cooking an additional 10 to 12 minutes or until tender. Drain.
3. Mash potatoes, turnips, milk and butter together. Use an electric mixer, if necessary, to make a creamy, lump-free mixture, adding additional milk (or potato cooking liquid), if necessary. Season to taste with kosher salt and additional butter, if desired.
4. Pipe into ghosts on a plate (pictured) and dot capers into the ghosts for the eyes.
Peggy Lampman is a real-time food writer and photographer posting daily feeds on her website and in the Food & Grocery section of Annarbor.com. You may also e-mail her at firstname.lastname@example.org.