Apocalypse Ghost Chili Potatoes Recipes

POTATO GHOSTS

Steps:

• Peel and quarter potatoes, then cover with water in a 4-quart pot and season well with salt. Simmer, partially covered, until tender, 15 to 20 minutes.
• While potatoes are simmering, heat butter and milk in a small saucepan until butter is melted. Remove from heat and cover to keep warm.
• Preheat oven to 400°F with rack in middle.
• Drain potatoes and force through ricer into a large bowl (or mixer bowl if using stand mixer). Beat in milk mixture, yolks, and 1/2 teaspoon each of salt and pepper with an electric mixer at low speed until combined.
• Spread about one-third of potatoes in a buttered 1 1/2-quart shallow ovenproof dish. Transfer remaining potatoes to pastry bag. Pipe potatoes close together into 2 1/2- to 3-inch-high pointed mounds to form "'ghosts" and garnish each mound with 2 seeds for "eyes."
• Bake until tips of ghosts are golden and potatoes are firm, 20 to 25 minutes.

APOCALYPSE GHOST CHILI POTATOES

Steps:

• 1. Preheat oven to 400*
• 2. Using tongs, carefully remove one of the ghost chilis.
• 3. Place chili in bowl and cover it with warm water. Use a knife to carefully score the chili, letting out some of its seeds. Set aside.
• 4. Roughly dice and slice up the potatoes and onion. Place in baking dish and mix in the olive oil and all the spices.
• 5. Carefully discard the chili from the water. While protecting your hands, pour the water over the potatoes and use a spatula to mix it in.
• 6. Warm cream in small pot. Once it just begins to boil, turn off heat.
• 7. Place cheese on top of potatoes and sprinkle bacocs (optional) on top.
• 8. Pour cream over the whole dish.
• 9. Bake for 40 minutes at 400* or until dish is bubbly, cheese is browned on top and potatoes are tender. ** Important to let it stand about 10 minutes to thicken, before serving.