Monster Mash (Halloween Green Mashed Potatoes)
Last Updated on October 26, 2021 by Betty Davies
Don’t let your side dishes be an after thought this Halloween with this super fun and easy green mashed potatoes recipe. Complete with eyeballs, this Monster Mash recipe is super quick to make and is perfect to serve up alongside a main meal before you head out trick or treating!
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If you are planning to serve up a spooky dinner this Halloween, these green mashed potatoes have to make an appearance!
Topped with eyeballs made with mozzarella balls and black olives, and seasoned with green onions, they are not also fun to serve, but taste great too, which, let be honest is important!
Simple to make, this is one easy way to get into the spirit of Halloween!
Be sure to try my Individual Potato Gratin and Air Fryer Baby Potatoes
Why you will love this recipe!
- Quick and easy: You don’t need to spend hours in the kitchen making food this Halloween, they just take a couple of extra minutes to make compared to your average mashed potato recipe.
- Simple ingredients: You just need a few simple ingredients to make this Monster Mash recipe, most of which you’ll likely have to hand already.
- Kid friendly: This is such a fun potato side dish that kids will love! They’ll have fun helping you add the eyeballs too!
- Make ahead: Make them ahead of time and quickly heat them up to serve.
- Dietary Info: These Halloween mashed potatoes are vegetarian and gluten-free. You can easily adapt the recipe to suit other dietary needs and restrictions.
Ingredients
- Potatoes: Use starchy potatoes like Yukon Gold or Russet for the fluffiest mash. Peel them and boil til tender before mashing.
- Butter: Butter adds a nice rich flavor. You can use salted or unsalted.
- Milk: Milk helps to soften the mash and makes it less dry. For a creamier mash, you can use half and half or cream.
- Salt and Pepper: Added to taste after the potatoes have been mashed with the butter and cream.
- Green onions: These give the mash a nice mild flavor and add a bit of texture.
- Green food coloring: For that spooky and vibrant Halloween look.
- Bocconcini and black olives: To make the eyeballs to top the mash.
How to make Halloween mashed potatoes
Be sure to scroll down for the full recipe!
- Mash the potatoes in the warm butter and milk (photo 1).
- Season and stir in the green onions (photo 2).
- Stir in the green food coloring (photo 3).
- Place in a serving bowl and place on the eyeballs (photo 4).
Recipe Variations
It’s easy to adapt these Halloween mashed potatoes to suit your tastes and diet. The green onions are optional, or could be swapped for fresh herbs like parsley or chives. You can also use different Halloween colors like orange or black if you prefer. You can make this recipe with any of these mashed potato recipes:
- Whole30 Vegan Mashed Potatoes
- Wholegrain Mustard Mash
- Roasted Garlic Mashed Potatoes
- Blue Cheese and Bacon Mash
Frequently Asked Questions
A good rule if thumb is to allow half a pound of potatoes for each serving of mash. This recipe uses two pounds of potatoes so will serve 4. The recipe is easily halved or doubled to fit your needs.
Mashed potato is a great make ahead potato side dish, and will easily keep in the fridge for 3 days. Simply reheat it on the stovetop on a medium heat, stirring occasionally, to serve.
If you plan on making this ahead, don’t add the mozzarella and olive eyeballs until you are ready to serve so that they sit on top of the mash, not mixed in.
There are a few key steps to make the perfect mashed potatoes. Start them in cold water and bring to the boil, don’t overcook them, they should be fork tender but not falling apart, and most importantly don’t over work them. Lightly mash them and gently stir the onions and food coloring in.
Serving Suggestions
These Halloween mashed potatoes are an easy way to add some spooky to your plate! Serve them alongside main dishes that you would usually serve mash with, like:
Recipe Notes and Tips
- Cook the potatoes in salted water to add flavor to them right from the beginning.
- Start the potatoes in cold water and bring them up to a boil. If you place them straight into boiling water, they won’t cook through evenly.
- Cut the potatoes into smaller chunks so they cook faster. When you drain them they should be fork tender.
- Don’t overwork the potatoes. Lightly mash them and fold the onions and food coloring in gently. Overworking them can cause them to become gluey as the starch will develop.
More Potato Side Dishes
- Air Fryer Hasselback Potatoes
- Parmesan Crusted Roasted Potatoes
- Crispy Fried Potato Slices
- Roasted Potato Salad
If you’ve tried this recipe, be sure to leave a star rating and a comment below!
Monster Mash (Halloween Green Mashed Potatoes)
Ingredients
- 2 pounds potatoes – Yukon Gold or Russet (900g)
- 2 tablespoons salted butter
- ¼ cup milk or cream – use more if needed (60ml)
- salt and pepper to taste
- 6 green onions (chopped)
- 2 to 3 drops green food coloring
- 6 bocconcini (small mozzarella balls) (cut in half)
- sliced black olives
Instructions
- Peel and cut the potatoes into chunks. Place into a large pot of salted water and bring to a boil.
- Cook til fork tender, drain and set to one side.
- In the same pot, place the butter and milk and warm til the butter has melted.
- Place the potatoes in the pot with the milk and butter and mash – add more milk if they are stiff. Taste and add salt and pepper to season.
- Stir in the chopped green onions.
- Add a couple of drops of food coloring and stir in to achieve your color.
- Place the mashed potatoes into a serving bowl.
- Add on the halved bocconcini and top with sliced black olives to create the eyeballs.
Notes
- Cook the potatoes in salted water to add flavor to them right from the beginning.
- Start the potatoes in cold water and bring them up to a boil. If you place them straight into boiling water, they won’t cook through evenly.
- Cut the potatoes into smaller chunks so they cook faster. When you drain them they should be fork tender.
- Don’t overwork the potatoes. Lightly mash them and fold the onions and food coloring in gently. Overworking them can cause them to become gluey as the starch will develop.
