Place the potatoes in a medium sauce pan, cover with cold water and bring to the boil. Decrease the heat and simmer for 20-30 minutes, or until potatoes are tender. Drain.
Peel the potatoes while still warm and mass using a potatoe masher.
Put again the smashed potatoe in a saucepan with milk, salt, and nutmeg. Gradually stir-in the mixture. Add butter and parmesan cheese. Mix until the mixture is well incorporated.
Get a piping bag and installa round tip. Place the puree/smashed potatoe in the piping bag. In a serving plate, begin piping the mixture. Shape it as a pyramid and beging molding puree "ghost". Cut and make eyes and lips from the slice of eggplants and decorate puree ghost face. Serve warm!
