Potato Roses

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

A new shape for mashed potatoes. Make the day before and refrigerate


  • 4 lbs. baking potatoes
  • ¼ c. butter
  • 1 tblsp. minced onion
  • tsp. salt
  • tsp. pepper
  • 1 tblsp. minced parsley
  • 2 tblsp. grated Parmesan or Romano cheese
  • 1 egg
  • Paprika
  • ½ c. melted butter


  • Peel potatoes; cut in halves and cook in boiling lightly salted water until tender. Mash slightly.
  • Place potatoes in large mixer bowl; beat until light and fluffy. Add ¼ c. butter, onion, salt, pepper, parsley, cheese and egg. Whip until well mixed. Cool.
  • Moisten hands; shape potato mixture into balls, about ¾ c. each. Place on greased baking sheet; flatten slightly on bottom.
  • To form roses, dip forefinger in water; make an indentation in center of each potato ball. Swirl finger clockwise to make a spiral. If you wish, cover and chill overnight.
  • Before baking, sprinkle lightly with paprika and drizzle ½ c. melted butter over roses. Bake in very hot oven (450°) 8 minutes. Let set a few minutes.