Review Recipe

Mashed Potato Ghosts

Prep Time 25 minutes
Total Time 25 minutes
Author Holly Nilsson
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  • Mashed Potatoes (instant, left over or recipe below)
  • Zucchini or eggplant
Mashed Potatoes
  • 2 pounds yellow potatoes , peeled
  • 2 tablespoons butter
  • 1/2 cup sour cream
  • salt & pepper
  • milk

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  1. If making potatoes, wash and peel potatoes. Cut into large chunks and boil 15 minutes or until fork tender.
  2. Drain well and add butter and sour cream. Mash potatoes adding milk a bit at a time until desired consistency is reached. You don't want your potatoes too soft for this recipe so your ghosts can "stand up".
  3. Place potatoes in a large Ziploc bag and snip off the corner. Pipe Ghost shapes onto a parchment line pan. If your potatoes have cooled, you can bake them for 10-12 minutes at 350 to heat them up, if they are already warm, you can pipe them directly onto the plates.
For the Face:
  1. For eyes and mouth, using a veggie peeler or carrot peeler, peel a thin strip of dark peel off of your zucchini or eggplant. Cut eyes out with a straw.
  2. For the mouth I used a large thick straw and then a smaller straw to cut our the hole in the middle.
  3. Cut very thin strips for eyebrows.