Ingredients

• 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

Instructions

1. 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.
2. While potatoes are simmering, in a small saucepan heat butter with milk over moderately low heat until melted and keep warm.
3. 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.
4. Preheat oven to 400°F.
5. 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.
6. Bake potatoes until heated through and tops of "ghosts" are golden, 15 to 20 minutes.