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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.
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In a small saucepan, melt the butter and stir in the heavy cream until well combined.
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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.
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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.
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Season your mashed potatoes with salt and white pepper to taste. Mix in the Parmesan cheese and beaten egg until everything is fully blended.
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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.
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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.
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Insert peppercorns or black sesame seeds into the piped boo-tatoes to create spooky little eyes.