Ingredients:

• 1 large Idaho® Russet potato (13 ounces/376 grams), cooked, peeled, mashed
• ¼ teaspoon salt (or to taste)
• 1 – 1½ teaspoon olive oil
• 1 tablespoon all-purpose flour
• 24 raw almonds, blanched and halved (for nails)

Directions:

1. In a bowl, combine all the ingredients, except the almonds, and form a smooth dough.
2. Preheat oven to 400°F/200°C. Line a large baking tray with parchment paper.
3. Using a measuring spoon, scoop two teaspoons of the mashed potato dough and roll into a ball.
4. Roll the ball into a finger shape, shaping one end to a point for the nail to sit on.
5. Place the shaped finger on the prepared baking tray. Repeat with the remaining dough.
6. Using a knife, score knuckle lines on the finger, 3-4 lines below the nail area, and 3-4 lines towards the end of the finger.
7. Place an almond half on the nail area.
8. Bake in the preheated oven at 400°F/200°C for 20-25 minutes, until the bottoms brown and crisp and the top is puffed and firm.
9. Serve hot with ketchup.