Begin by peeling and chopping the large russet potatoes into 2-inch chunks. Place them in a large pot, cover with water, and add a generous pinch of salt. Bring the water to a rolling boil and cook the potatoes for 15 to 20 minutes, or until they are fork-tender. Drain the potatoes and return them to the pot, allowing any excess moisture to evaporate.

Using a potato masher, carefully mash the drained potatoes in the pot until they reach a smooth, creamy consistency. Gradually mix in the heavy cream and melted butter, incorporating them thoroughly to achieve a rich texture. Season with salt and pepper to taste.

Shape your creamy mashed potatoes into spooky skulls using molds or by hand. Pack the mixture tightly into molds for shape.

Press sliced black olives into the potato skulls to create eye sockets. Get creative with additional decorations.

Serve the decorated Spooky Skull Potatoes warm on a platter, garnishing with chopped chives or green onions.