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Mashed Potato Roses

 Mashed Potato Roses
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.
8 ServingsPrep: 35 min. Bake: 15 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1/2 cup) equals 128 calories,

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Mashed Potato Roses (continued)

Nutritional Facts: 7 g fat (4 g saturated fat), 43 mg cholesterol, 386 mg sodium, 15 g carbohydrate, 1 g fiber, 3 g protein.