A recipe for you to try from Linda Hooper:
This is one of the dishes my mother always made for our Christmas dinner.
Make the day before and refrigerate.
4 lbs. baking potatoes
4 Tablespoons butter
1 Tablespoon butter
1 Tablespoon minced onion
1-1/2 teaspoon salt
1/8 teaspoon black pepper
1 Tablespoon minced parsley
2 Tablespoons grated Parmesan cheese
1 egg, unbeaten’1/2 cup melted butter
Peel potatoes, cut in halves and cook in boiling, lightly salted water until tender. Mash slightly.
Place potatoes in a large bowl of mixer; beat until light and fluffy. Add butter, onion, salt, pepper, parsley, cheese and egg. Whip until well mixed.
Moisten hands; shape potato mixture into balls, about 3/4 cup each. Place on a greased cookie sheet; flatten slightly on bottom.
To form roses, dip forefinger in water; make an indentation in center of potato ball. Swirl finger clockwise to make a spiral.
Chill overnight (covered).
Before baking, sprinkle lightly with paprika and drizzle 1/2 cup melted butter over roses.
Bake in a very hot oven (450º) 8 minutes. Let set a few minutes before serving.
Makes 10 servings.
I believe she got this recipe from an early ’50’s Farm Journal magazine.