Duchesse Ghost Potatoes

Ingredients

•  2 pounds large russet potatoes
• 3 tablespoons butter, cut into pieces
• 1/4 cups milk
• 1 large egg yolk
•  Small dark seeds or bacon bits for eyes

Directions 

1. Boil the potatoes until they’re soft and tender.
2. Mash until they are completely fluffy with no lumps (I use my immersion blender with the whipper attachment)
3. Place in a pastry bag or ziploc bag with a hole cut into the tip and pipe little ghosts onto a parchment lined baking sheet. Add eyes using caraway seeds or bacon bits.
4. Bake in a 350 oven for 30-40 minutes until golden and crispy on the outside.

Serves 4 to 6