Mashed Boo-tatoes and Turnips

Looking for a little something festive to make for Halloween that doesn’t involve much work? Leave it to Martha Stewart, I knew she’d have a trick and treat up her sleeve. This recipe didn’t make it to her Halloween Handbook Special Collector’s Edition (which is fabulous), but the recipe is a cinch to make.

I saw the picture on-line on the Martha Stewart site but couldn’t find the recipe. No matter; any old mashed potato recipe will work, as long as they are creamy and totally lump free.

I used a baggie with a corner snipped off for piping potatoes.

You’ll need a pastry bag, but a baggie with a corner cut off the side works just fine for piping. I love turnips so added them to the recipe; remove if you desire and substitute with potatoes. Martha used sesame seeds for the eyes, but I like the taste of capers; they’re especially good with turnips.

For extra rich potatoes, substitute cream for milk; for extra creamy potatoes sift through a ricer. The only issue is the potatoes became a little chilly after serving them; especially at the top. But ghosts send a chill up my spine anyway, so I guess it’s appropriate. My husband thought they were snow men; check out Martha’s photo – hers are perfect.

Recipe: Mashed Boo-tatoes and Turnips


  • Russet potatoes and turnips combined to equal 2 -2 1/2 pounds
  • 1/4 cup milk, plus more if necessary
  • 1-2 tablespoons butter
  • Capers as needed for eyes


  1. Bring large pot of salted water to a boil.
  2. Peel potatoe and turnip and cut into 1-inch chunks. Boil for turnips five minutes then add potatoes; continue cooking an additional 10 to 12 minutes or until tender. Drain.
  3. Mash potatoes, turnips, milk and butter together. Use an electric mixer, if necessary, to make a creamy, lump-free mixture, adding additional milk (or potato cooking liquid), if necessary. Season to taste with kosher salt and additional butter, if desired.
  4. Pipe into ghosts on a plate (pictured) and dot capers into the ghosts for the eyes.

Number of servings (yield): 8-12 ghosts, depending on size

Time: 40 minutes

Copyright © Peggy Lampman’s dinnerFeed.


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