Potato Ghosts

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   ["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 400u00b0F 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.", "Cooks' Note: Potatoes can be piped into dish 1 day ahead and chilled, loosely covered with plastic wrap."]

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