Ingredients:

• 1 ½ lbs Idaho® Russet peeled and cut into quarters
• ½ teaspoon salt
• 2 tablespoons heavy cream
• 2 tablespoons butter
• 1 tablespoon reserved potato cooking liquid
• Salt and white pepper to keep those ghostly boo-tatoes as white as possible
• ¼ cup Parmesan cheese
• 1 large egg beaten
• Eyes: Peppercorns or black sesame seeds

Directions:

1. Place the quartered Idaho® Russet in a pot and cover with water. Add ½ teaspoon salt. Bring to a boil, then reduce the heat and let it simmer, covered, for 15-20 minutes, or until the potatoes are fork-tender.
2. In a small saucepan, melt the butter and stir in the heavy cream until well combined.
3. Drain the potatoes, saving a bit of the cooking liquid. Transfer the hot potatoes to a mixing bowl. Pour in the butter and cream mixture, along with 1 tablespoon of the reserved liquid.
4. Use a potato ricer or masher to mash the potatoes until they’re smooth and fluffy. For an extra creamy consistency, stir and mash with a spoon, adding more reserved liquid as needed.
5. Season your mashed potatoes with salt and white pepper to taste. Mix in the Parmesan cheese and beaten egg until everything is fully blended.
6. Spoon the potato mixture into a piping bag or a zip-top bag with a corner snipped off. Pipe out fun ghost shapes onto a lined baking sheet.
7. Preheat your oven to 375°F (190°C) and bake the boo-tatoes for 15-20 minutes, or until they’re golden brown and just right.
8. Insert peppercorns or black sesame seeds into the piped boo-tatoes to create spooky little eyes.

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