Dolly Parton has some great recipes for your Thanksgiving dinner.
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I recently tried Dolly Parton's recipe for holiday potatoes.
The dish is included in Parton and her sister Rachel's new cookbook, "Good Lookin' Cookin'."
Their holiday potatoes include sour cream, cream cheese, and plenty of butter.
If you need a quick and easy side dish for Thanksgiving, don't panic — Dolly Parton is here.
The music and fashion icon also happens to be a pro in the kitchen. In September, she released a cookbook full of recipes she loves making with her sister, Rachel Parton George.
Dolly Parton and her sister give their mashed potatoes a special twist for the holidays.Dolly Parton and her sister Rachel Parton George in 2009.
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"When the holiday season arrives, why not dress up your mashed potatoes! That's what we do," the sisters write in their cookbook. "All it takes is some cream cheese, sour cream, a little garlic, and your mixer!"
To make the Parton sisters' holiday potatoes at home, you'll need:
5 pounds russet potatoes
4 ounces cream cheese, room temperature
1 cup whole milk
1 stick (8 tablespoons) butter, room temperature
1 garlic clove, minced
½ cup sour cream
2 tablespoons fresh parsley for garnish
1 ½ teaspoons salt
First, I prepped the potatoes.My peeled and quartered potatoes.
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I washed, peeled, and quartered the potatoes, per Parton's instructions.
Then, I placed the potatoes in a colander and rinsed them under cold water.Rinsing the potatoes.
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Parton says to wash the potatoes "until the water runs clear." I'm not totally sure why this step was necessary, as the potatoes had already been washed and peeled. The water was immediately clear.
So, unless your potatoes are really dirty, I think you can skip this step!
I threw my potatoes into a large pot and filled it with cold water.Boiling the potatoes.
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Parton says to cover the potatoes by two inches, then add one teaspoon of salt.
I brought the pot to a boil and then lowered the heat to medium. I allowed my potatoes to cook for 20 minutes until they were fork-tender.
I drained the potatoes and placed them in a large bowl so I could add all the seasoning.Seasoning the potatoes.
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I threw in the butter, cream cheese, sour cream, ½ cup of milk, and ½ teaspoon of salt.
Then, I whipped the potatoes with an electric hand mixer.It took a few minutes to whip the potatoes.
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I blended the potatoes on medium speed as I mixed everything together.
Then, I added the remaining half cup of milk and mixed the potatoes on high speed until they became fluffy, which took a few minutes.
Parton recommends saving two tablespoons of butter to drizzle on the potatoes, along with parsley and pepper. It was time for dinner!Parton's holiday potatoes are super creamy and delicious.
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I served these holiday potatoes alongside Dolly's recipes for mac and cheese and cornbread stuffing, and it was my favorite dish of the three.
The holiday potatoes are deliciously rich and luscious with the addition of cream cheese and sour cream, while the chopped parsley adds a nice pop of color. They also had a lovely smooth and whipped texture, which paired well with the other Thanksgiving-inspired dishes on the table.
If you're looking for a last-minute addition to your Thanksgiving menu, the Parton sisters' holiday potatoes will definitely impress the whole family.
