Halloween Potato Recipes

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.


Halloween Potato Ghosts

Mashed Idaho® Potato Ghost


Yield: 8- 10 servings

Ingredients

  • 2 pounds Idaho® potatoes, peeled and quartered
  • 4 ounces lightly salted butter
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon ground white pepper
  • Black olive slices

Other Materials for Creating the Ghosts:

  • Wax paper
  • Pen
  • Scissors

Directions

  1. Cook potatoes in large pot of boiling water until tender.
  2. Drain, transfer to a mixing bowl and mash with the butter. Season with salt and pepper.
  3. Using the pen, draw different shaped ghosts on the wax paper. Use your imagination - make them tall, short, fat and skinny!
  4. 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!




Halloween Potato Bats Recipe

Creepy Idaho® Potato Critters: Purple Vampire Bat


Yield: 4 servings

Ingredients

  • 4 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)

Directions

  1. In 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.
  2. 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.
  3. 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.
  4. 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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