Potato Ghosts

• 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

1. 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.
2. While potatoes are simmering, heat butter and milk in a small saucepan until butter is melted. Remove from heat and cover to keep warm.
3. Preheat oven to 400u0b0F with rack in middle.
4. 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.
5. 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."
6. Bake until tips of ghosts are golden and potatoes are firm, 20 to 25 minutes.

boiling potatoes, unsalted butter, milk, egg yolks, nigella seeds, mill

Taken from www.epicurious.com/recipes/food/views/potato-ghosts-356191 (may not work)