Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, amies halloween ghost potato puree (mashed potatoe). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Place the potatoes in a medium sauce pan, cover with cold water and bring to the boil. I love the idea of making Halloween themed food all through October, but that does not mean it has to be all treats, goodies, and sugar. I served these darling little ghosts with Meatloaf Minis and it was a hit.
AMIEs HALLOWEEN Ghost POTATO Puree (Mashed Potatoe) is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. AMIEs HALLOWEEN Ghost POTATO Puree (Mashed Potatoe) is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have amies halloween ghost potato puree (mashed potatoe) using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make AMIEs HALLOWEEN Ghost POTATO Puree
(Mashed Potatoe):
- Prepare 600 grams potatoes
- Make ready 100 ml fresh milk
- Prepare 30 grams butter
- Take 2 tbsp parmesan cheese
- Take 1 slice eggplant
- Prepare 1 tsp nutmeg
- Make ready 1 salt to taste
Not only is there likely to be a chill in the air, you've probably got places to go and doorbells to ring. Time-saving Tip: Use instant mashed Idaho® potato flakes instead of fresh potatoes. Potato, it seems like a simple, somewhat humble vegetable meant only as a side, a quiet support for the other ingredients on the plate. It may be true but potato done right, potato mashed perfectly with tasty butter and warm milk, chips boiled, dried, fried, dried and fried - well, those are the best chips in the world.
Instructions to make AMIEs HALLOWEEN Ghost POTATO Puree
(Mashed Potatoe):
- Place the potatoes in a medium sauce pan, cover with cold water and bring to the boil. Decrease the heat and simmer for 20-30 minutes, or until potatoes are tender. Drain.
- Peel the potatoes while still warm and mass using a potatoe masher.
- Put again the smashed potatoe in a saucepan with milk, salt, and nutmeg. Gradually stir-in the mixture. Add butter and parmesan cheese. Mix until the mixture is well incorporated.
- Get a piping bag and installa round tip. Place the puree/smashed potatoe in the piping bag. In a serving plate, begin piping the mixture. Shape it as a pyramid and beging molding puree "ghost". Cut and make eyes and lips from the slice of eggplants and decorate puree ghost face. Serve warm!
If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Bring a large pot of water to a simmer on the stove top. Peel and chop the potatoes into medium sized chunks. Add the potatoes and a Tablespoon of salt to the water and bring to a boil.
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