Ghostly Duchess Potatoes 2020 The Potato Shop

Ghostly Duchess Potatoes

In Potato Recipes by Sam

With Halloween coming up I thought it’d be a good idea to share a fun recipe for Half Term. Traditions have had to be adapted this year for so many occasions and this, the spookiest of them all, is no different. Trick or treat-ing doesn’t feel quite right and plans to hold scavenger hunts and pumpkin trails is becoming a popular plan in local towns and villages. If you’re looking for other Halloween themed activities to do at home with your little ones this October why not give this recipe a go? Simple and fun these spooky spuds are a great way to keep them entertained in the kitchen.

I’ve slightly adapted the traditional Duchess potato recipe so this version isn’t quite so rich but just as delicious. Using some of the colourful varieties found in our Colour Pop Box this recipe can be done with any potato that mashes well. For the ghosts you can see in the photo above I used Heide Red (pink), Blue Anneliese (purple) and Pink Gypsy (an underrated, delicious all-rounder with a white flesh). It is also worth making a note here about mashing potatoes. For this recipe you need a smooth, creamy mash so that it is easy to pipe. To achieve this I’ve enlisted the help of butter and milk however this can easily be substituted with our cold pressed rapeseed oil for a dairy-free alternative. The oil gives a smooth finish and brings a slightly nutty taste to the mix.

Ghostly Duchess Potatoes

Preperation Time: 45 minutes
Makes 10 ghosts

250g Pink Gypsy potatoes (or try Blue Anneliese or Heide Red for colourful ghosts!)
Generous knob of butter and a splash of milk (or for a dairy-free alternative substitute with our cold pressed rapeseed oil)
Edible sugarcraft eyes

  • Preheat the oven to 180°C (160°C Fan, Gas Mark 5).
  • Peel the potatoes and place in a saucepan. Cover with cold water and season lightly with salt.
  • Boil for approximately 15 minutes, until the potatoes are tender.
  • Drain the water and return the saucepan to the hob over a very low heat for a minute to dry the potatoes.
  • Mash the potatoes with butter and milk (or cold pressed rapeseed oil) until a smooth consistency is achieved.
  • Prepare your piping bag with a star or round nozzle – this is down to personal preference.
  • Spoon some of your mashed potato into the piping bag and, on a lined baking tray, begin to pipe some swirly pyramids. Don’t worry if they all look slightly different, each ghost will have its own character!
  • Decorate with as many (or as few) eyes as you like by firmly pressing them into the potato.
  • Place in the oven for 5-10 minutes until the potato begins to turn golden.
  • Remove from the oven and allow to cool a little before serving with a Halloween feast!

Sam.