DUCHESSE POTATO GHOSTS

Duchesse Potato Ghosts image

Yield Serves 6 to 8

Number Of Ingredients 6

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4 pounds large red potatoes
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
1 1/4 cups milk
3 large egg yolks
Garnish: small dark seeds such as nigella* (black onion seeds), cumin seeds, or caraway seeds for ghosts' "eyes"
*available at Middle Eastern and East Indian markets

Steps:

Peel and quarter potatoes and in a large saucepan cover with salted cold water by 2 inches. Bring water to a boil and simmer potatoes until tender, about 15 minutes.
While potatoes are simmering, in a small saucepan heat butter with milk over moderately low heat until melted and keep warm.
Drain potatoes in a colander and force through a ricer or food mill into a bowl. With an electric mixer beat in milk mixture, yolks, and salt and pepper to taste.
Preheat oven to 400°F.
Spread about one third potatoes in a buttered 1-quart gratin dish and transfer remaining potatoes to a pastry bag fitted with a 3/4-inch plain tip. On potatoes in dish pipe potatoes close together into pointed mounds to form "ghosts" and garnish each mound with 2 seeds for ghosts' "eyes". Potatoes may be prepared up to this point 1 day ahead and chilled, covered loosely.
Bake potatoes until heated through and tops of "ghosts" are golden, 15 to 20 minutes.