Halloween Baked Mashed Potato Ghosts

Mashed Potato Ghosts are a delicious and easy-to-prepare side dish, designed to accompany your "terrifying" dishes for a Halloween dinner. So simple that you can have fun making them with your kids, they are perfect to bring to the table as an appetizer or at a themed party, together with other spooky dishes.

In our version, the potatoes, boiled and reduced to a coarse puree with a potato masher, are enriched with egg, grated parmesan, a pinch of salt and pepper, a pinch of nutmeg and a spoonful of tomato paste; once you have obtained a soft and homogeneous mixture, you will simply have to form many crushed meatballs of three different sizes with this, arrange the larger ones on a baking tray with baking paper, and then overlap the intermediate ones first and the smallest ones last. At this point, all you have to do is slightly crush the final ball giving it a pointed shape, so as to create the ghosts' heads, and then "draw" the eyes by inserting two cloves into the mixture: the result will be golden morsels on the outside and very soft at the heart, to be accompanied by a small bowl of ketchup or a creamy basil mayonnaise.

What Are Mashed Potato Ghosts?

Potato ghosts, a playful twist on mashed potato bites, are a modern invention inspired by classic Halloween treats and comfort food traditions. While they don’t have a centuries-old history, their roots lie in the love of transforming simple ingredients into fun, themed dishes, particularly around Halloween when spooky snacks take center stage.

Potatoes themselves have been a staple in European cuisine since their introduction from the Americas in the 16th century, and over time, they’ve become a versatile canvas for everything from fries to gnocchi. The concept of “potato ghosts” likely emerged as a fun way for families and food enthusiasts to celebrate Halloween while making use of a common pantry item.

Variations include adding cheese for a gooey, melty center, mixing in herbs like chives or parsley for a pop of flavor, or even shaping the mashed potatoes into little monsters or pumpkins instead of ghosts. A fun fact? These snacks are also gluten-free, making them a perfect option for those with dietary restrictions who still want to enjoy Halloween-themed foods.

Pro Tips for The Best Mashed Potato Ghosts

• Cut the potatoes into even chunks before boiling, so they cook uniformly and are easier to mash without lumps.
• After boiling, drain the potatoes well and let them sit for a minute to release steam; this prevents the mash from becoming too watery.
• Mash the potatoes while they’re still warm, as they’ll be easier to work with and will create a smoother texture.
• For extra taste, try adding garlic powder, paprika, or shredded cheese.
• Let the mashed potatoes cool down and firm up in the fridge for about 30 minutes; this will make them easier to mold into ghost shapes.
• For a perfect ghostly shape, use a piping bag with a wide nozzle. This creates smooth, even outlines for each ghost.
• Add eyes or other decorations last, so they remain fresh and don’t smudge while handling the ghosts.
• Keep an eye on the oven and bake until the ghosts are lightly golden; this gives them a crispy exterior while maintaining a soft, fluffy center.

What Are The Best Potatoes To Use For These Ghosts?

The best potatoes for this recipe are starchy varieties like Russet or Yukon Gold. Their high starch content ensures a fluffy and smooth texture, making them perfect for mashing and shaping into ghostly figures.

Can I Fry These Instead of Baking Them?

You can, but with a slight variation! Shape them as usual, then coat them lightly in flour or breadcrumbs for a crispy exterior. Fry them in hot oil until golden brown. Be careful when handling them, as they can be delicate.

Does This Recipe Work for An Air Fryer, Instead?

It works wonders! Simply place the potato ghosts in the air fryer basket, ensuring they aren’t touching, and cook at 375°F (190°C) for about 10-15 minutes, or until golden and crispy. It’s a quicker alternative, but delivers the same result!

What Else Can I Add to These Potato Ghosts?

You can add various flavors to these potato ghosts, such as garlic powder, onion powder, smoked paprika, or shredded cheese for a savory kick. Fresh herbs like chives, parsley, or rosemary also work well for aroma. For a fun twist, try mixing in bacon bits or a dash of truffle oil for a gourmet touch.

What Can I Serve Them With?

Potato ghosts pair well with dipping sauces like ketchup, garlic aioli, or spicy sriracha mayo for added flavor. They’re also great served alongside roasted vegetables, grilled chicken, or even a fresh green salad.

Can I Make Them Ahead of Time?

Luckily, they can! Prepare and shape them, then store in the fridge for up to 24 hours before baking.

How Do I Reheat Them to Keep Them Soft?

To reheat potato ghosts and keep them soft, preheat the oven to 350°F (175°C) and place the ghosts on a baking sheet lined with parchment paper. Cover them lightly with foil to retain moisture and bake for 10-15 minutes until heated through. Avoid microwaving, as it can make them soggy. For an extra crispy exterior, you can also reheat them in an air fryer at 350°F (175°C) for 5-7 minutes.

Do Mashed Potato Ghosts Freeze Well?

They do! If freezing before baking, place them on a tray until solid, then transfer to an airtight container. Bake directly from frozen, adding a few extra minutes. If freezing after baking, let them cool completely first, then freeze. Reheat in the oven or air fryer for best results.

How to Store Mashed Potato Ghosts

Potato ghosts can be stored in the fridge, in an airtight container, for up to 2 days. When serving, we suggest you heat them for a few moments in the oven to make them warm and fragrant again.

How to Make Mashed Potato Ghosts

Place the potatoes in a pan with cold water and let them cook for half an hour when the water starts to boil; then drain them, let them cool, peel them and pass them through a potato masher, collecting the paste in a bowl.

Add the grated parmesan cheese.

Add the egg.

Season with salt and pepper, and flavor to taste with a little nutmeg.

Finish with a spoonful of tomato paste.

Mix the ingredients well, until you obtain a soft and malleable mixture; if necessary, add a drop of milk.

With the prepared dough, shape many flattened meatballs of three different sizes and arrange the larger ones on a baking tray with baking paper: these will form the base of the ghosts. Overlap the balls of intermediate size and make the third layer with the remaining smaller ones, flattening them slightly with your hands to create the "head".

Shape the ghosts' eyes by inserting two cloves into the dough and place in a static oven at 338°F (170°C) for about 20 minutes, keeping an eye on them.

Enjoy!