Spooky Mashed Potatoes and Peas

Mashed Potatoes and Peas

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Create this simple and ready to eat mashed potato ghosts as a side this Halloween with our creamy recipe that is sure to leave a tasty and terrifying impression.

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Chicago

Time needed

15 min preparation + 25 min cooking

Serving Size / Yield

4 servings

Ingredients

  • 3 Lbs. Russet potatoes
  • 1/2 c. milk
  • 1/4 c. butter
  • 1/2 c. sour cream
  • 1 can of sweet peas
  • salt and pepper to taste

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Directions

Peel potatoes and cut into quarters. Place potatoes in a large stockpot and cover with water, add salt (about 1-2 tsp.) and bring to a boil. Allow to boil for about 20-25 minutes or until the potatoes fall apart when poked with a fork.
Combine milk and butter in a microwave safe bowl and place in the microwave for about 40 seconds or until butter is melted. This makes it so the milk doesn't cool off your potatoes when you add it.
Drain potatoes and mash with a potato masher or mix in a stand mixer with whisk attachment. If you do a stand mixer, make sure to keep it on low to medium speed.
Place canned peas in a pot with 1 cup of water and cook on med. Heat for about 3-5 minutes.
Slowly add milk/butter mixture until you reach your desired consistency adding more milk if you want the potatoes to be thinner.
Mash in sour cream and salt & pepper.
To make the ghost shapes, pour the mashed potato mixture into a piping bag, and form four-layer shapes. Top with two peas per mashed potato to form the eyes.
Serve immediately.


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