Potato Roses

Preparation info
  • Makes


    • Difficulty


Appears in
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


  • 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; fla