Halloween Potato Recipes
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Scary Halloween potato recipes include a recipe for Mashed Potato Ghosts and Creepy Potato Critters. These recipes and photos are used with the permission of the Idaho Potato Commission.
Mashed Idaho® Potato Ghost
Yield: 8- 10 servings
pounds Idaho® potatoes, peeled and quartered
- 4 ounces
lightly salted butter
- 2 teaspoons
- 1/2 teaspoon
ground white pepper
- Black olive
Other Materials for Creating the Ghosts:
potatoes in large pot of boiling water until tender.
transfer to a mixing bowl and mash with the butter. Season with salt and
- Using the
pen, draw different shaped ghosts on the wax paper. Use your imagination -
make them tall, short, fat and skinny!
- Cut out each
ghost and place the cut out on a plate. Using the wax paper as your guide,
spoon the mashed potatoes onto the cut-out ghost. Use the black olive
slices for eyes or decorate as you wish.
Time-saving Tip: Use instant mashed Idaho® potato flakes instead of fresh
potatoes. Both taste great!
Creepy Idaho® Potato Critters: Purple
Yield: 4 servings
cups prepared mashed Idaho® potatoes (your favorite recipe or instant)
- Neon purple
liquid food coloring
- 8 Kernels
frozen corn (thawed)
- 2 Pimiento
pieces (pushed from stuffed olives)
a medium mixing bowl, add the food coloring to the potatoes a few drops at
a time, stirring to combine. Add more coloring to achieve the desired
shade of purple.
- Scoop about
2 tablespoons of the potatoes onto the center of each of 4 microwave-safe
plates. With clean, damp fingers, shape each scoop of potatoes into a
vertical rectangle about 1 1/2 X 3 1/2-inches, forming the bodies of the
bats. Spoon remaining potatoes into a plastic, zip-top sandwich bag; press
out the air and zip it closed. Snip one-half inch off of one corner at the
bottom of the bag.
- By squeezing
the potatoes out of the hole in the bag, pipe a 5-inch wide, shallow,
inverted "V" on each side of the rectangle bat body to form the
top of the bat's wings. Then pipe a wide "W" to form the
underside of the wings. Squeeze some potatoes in the center of the wing
and spread with a small spatula to fill them in.
- To finish,
create ears on the top of the body with two corn kernels; use a small
piece of red pimiento for the bat's mouth. Repeat with the remaining
potatoes on three additional plates to make a total of four bats. Reheat
the bats in the microwave and serve.
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