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Mashed Potato Roses Recipe

Photo by: Taste of Home

This clever side dish turns a garden-variety meal into a 'company's coming' dinner. To save prep time, make the roses ahead and keep them covered in the fridge. Then top them with butter and paprika, and pop them into the oven shortly before eating.

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8 Servings
Prep: 35 min. Bake: 15 min.

Ingredients

4 medium baking potatoes, peeled and quartered
1 egg
4 tablespoons butter, divided
2 tablespoons grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried minced onion
1 teaspoon minced fresh parsley
1/8 teaspoon pepper

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
In a large bowl, mash the potatoes. Beat in the egg, 2 tablespoons butter, cheese, salt, onion, parsley and pepper.
Spoon into eight mounds, about 1/2 cup each, on a greased baking sheet. To form rose petals, hold a teaspoon or tablespoon upside down and press tip of spoon all around the bottom of each mound. Repeat, forming three or four more rows of petals.
Melt remaining butter; drizzle over potato roses. Bake at 350° for 15-18 minutes or until heated through. Yield: 8 servings.

Nutrition Facts: 1 serving (1/2 cup) equals 128 calories, 7 g fat (4 g saturated fat), 43 mg cholesterol, 386 mg sodium, 15 g carbohydrate, 1 g fiber, 3 g protein.

Mashed Potato Roses published in Country Woman March/April 2007, p26