Mashed Potato Monster Faces Recipes

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MONSTER MASHED POTATOES



Monster Mashed Potatoes image

grotesquely delicious halloween mashed potato recipe. if you cannot use purple potatoes, use red and blue food coloring to dye them. carrots or squash can be used instead of sweet potatoes. spinach, peas, broccoflower, or lima beans work well as a green ingredient. got off of perfectentertaining.com

Provided by katemonster8

Categories     Yam/Sweet Potato

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 lb cooked and mashed white potato
1/2 lb cooked and mashed purple potatoes
1/2 lb cooked and mashed sweet potatoes
1 lb cooked and pureed broccoli
1/2 cup butter
1/2 cup heavy cream
salt
pepper
nutmeg

Steps:

  • place each vegetable in a separate bowl.
  • add 2 tablespoons butter, 2 tablespoons cream, salt, pepper, and nutmeg to taste to each bowl.
  • in a large bowl, gently swirl the 4 vegetable mixtures together, making sure each color remains distinct in areas.
  • serve hot.

MASHED POTATO MONSTER FACES



Mashed Potato Monster Faces image

Corn kernels, green onion curls, and other tidbits turn into wickedly funny faces on ready-made mashed potatoes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 12

3/4 cup milk
2 cups water
3 tablespoons margarine or butter
1 pouch (4.7 oz) Betty Crocker™ homestyle creamy butter mashed potatoes
Eyes: peas, corn kernels, mushrooms, olive halves
Eyelashes: herbs
Eyebrows: ripe olive slices, zigzag-cut bell pepper
Nose: pickle, sliced radish
Teeth: carrot wedges
Mouth: red bell pepper slice
Ears: corn kernels, broccoli florets
Hair: shredded cheese, broccoli florets, shredded carrots, green onion curls

Steps:

  • In 2-quart saucepan, heat milk, water and margarine to a rapid boil over medium-high heat (watch carefully to avoid boilover).
  • Remove from heat. Stir in potatoes just until well blended. Let stand 4 to 5 minutes or until liquid is absorbed.
  • Meanwhile, cut 4 pieces plastic wrap, about 9x12 inches each. Line insides of 4 (6-oz) custard cups with plastic wrap; spray with cooking spray. Divide potatoes evenly among custard cups. Press firmly; turn upside down onto individual serving plates.
  • Remove plastic wrap from each potato mound; choose from suggested ingredients above to make faces. Serve immediately.

Nutrition Facts : Calories 220, Carbohydrate 28 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving (Prepared Potatoes Only), Sodium 720 mg, Sugar 2 g, TransFat 0 g

POTATO GHOSTS



Potato Ghosts image

Provided by Kemp Minifie

Categories     Milk/Cream     Mixer     Egg     Potato     Side     Bake     Kid-Friendly     Halloween     Root Vegetable     Boil     Butter     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

4 pounds large boiling potatoes (preferably white-fleshed)
3/4 stick unsalted butter, cut into pieces
1 1/4 cups whole milk
3 large egg yolks
Nigella seeds (sometimes mislabeled "black onion seeds") or caraway seeds for garnish
Equipment: a potato ricer or a food mill fitted with medium disk; a pastry bag with 3/4-inch plain tip

Steps:

  • Peel and quarter potatoes, then cover with water in a 4-quart pot and season well with salt. Simmer, partially covered, until tender, 15 to 20 minutes.
  • While potatoes are simmering, heat butter and milk in a small saucepan until butter is melted. Remove from heat and cover to keep warm.
  • Preheat oven to 400°F with rack in middle.
  • Drain potatoes and force through ricer into a large bowl (or mixer bowl if using stand mixer). Beat in milk mixture, yolks, and 1/2 teaspoon each of salt and pepper with an electric mixer at low speed until combined.
  • Spread about one-third of potatoes in a buttered 1 1/2-quart shallow ovenproof dish. Transfer remaining potatoes to pastry bag. Pipe potatoes close together into 2 1/2- to 3-inch-high pointed mounds to form "'ghosts" and garnish each mound with 2 seeds for "eyes."
  • Bake until tips of ghosts are golden and potatoes are firm, 20 to 25 minutes.

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