Start by peeling and cutting the large Russet potatoes into 2-inch chunks for even cooking. Place the potatoes in a large pot of salted cold water and bring to a boil. Cook for 15-20 minutes until fork-tender.

Once cooked, drain the potatoes and return them to the pot. Add heavy cream, melted butter, salt, and pepper, then mash until smooth and creamy.

Mold the mashed potatoes into skull shapes using a skull-shaped mold or your hands, ensuring well-defined features.

Press black olives into the eye sockets of the shaped potatoes and use additional mashed potato for facial features as desired.

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment and place the decorated skull potatoes on it. Bake for 15-20 minutes until golden.

Once baked, let cool slightly. Serve warm, garnished with finely chopped chives or green onions if desired.