Dolly Parton famously declared, “I’ve never found a potato I didn’t enjoy,” in a legendary interview with WIRED magazine. This unassuming yet versatile root veggie is the only cuisine she can’t do without, and she cherishes it in all forms: “Every diet I’ve ever abandoned has been due to a potato. Whether it’s fries, mashed, or baked, it’s all about the potato!”
From her Beef Pot Roast frozen dinner’s roasted potatoes to her signature baked potato method, the singer, actress, philanthropist, and entrepreneur has been unafraid to showcase her affection for spuds over the years. In fact, just last year, Dolly and her sister Rachel Parton George released “Good Lookin’ Cookin,” with three of the book’s 80 recipes dedicated to mashed potatoes. One recipe, “Holiday Potatoes,” stood out to me due to its unique technique; no masher is needed. Plus, the generous use of dairy sets Dolly and Rachel’s recipe apart from the rest.
As the holidays are just around the corner, I thought it would be timely to “try out” this dish to see if it might earn a spot on my Friendsgiving and Thanksgiving menus this year. Thankfully, the preparation is a breeze; it only takes 45 minutes, with just 20 minutes of active time.
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These Holiday Potatoes are featured in the sisters’ cookbook and on our sister site, Allrecipes, and require just six ingredients. (And if you consider salt, pepper, and butter as freebies, as most home cooks always have them on hand, that’s six.)
Here’s how to make Dolly Parton’s mashed potatoes:
Start by prepping the potatoes. Wash, peel, and quarter the russet potatoes into evenly-sized pieces, then rinse them under cold water until the water runs clear. Place them in a colander, add cold water to 2 inches above the potatoes in a large pot, and season with salt. Boil the water, reduce the heat to medium, and cook for 20 minutes or until they’re fork-tender. Drain the potatoes and place them in a large bowl. Add salt, garlic, sour cream, whole milk at room temperature, cream cheese, and butter. Blend on medium speed with an electric hand mixer, then increase the speed to high until the potatoes are fluffy. Finally, serve with additional room-temperature butter, chopped fresh parsley, and black pepper.
This classic mashed potato recipe is so easy to follow that I expect to have it memorized after a few tries. Although labeled “Holiday Potatoes,” they’re simple enough to make for a weeknight meal. Here are some tips if you decide to try this recipe:
Choose your potatoes wisely. Russets, also known as “Idaho potatoes” if grown there, are perfect for light, fluffy mashed potatoes. If you’re looking for a soft, silky texture, Yukon golds or white potatoes are great options. Save waxy potatoes like reds, fingerlings, new potatoes, and baby potatoes for salads or stews, as they can become too sticky when mashed.
Pay attention to temperatures. The Parton sisters recommend bringing the milk, butter, and cream cheese to room temperature for better blending and to prevent cooling down the potatoes too much. Starting the potatoes in cold water rather than boiling ensures more even cooking.
Increase the speed. Begin by blending on medium to mix in the ingredients, then add the remaining milk and blend on high for a fluffy texture.
Feel free to freeze. This recipe serves 10 to 12, but if you’re not cooking for a large crowd, you can portion out leftovers into a silicone muffin tin for preservation. Freeze until firm, then pop them out and transfer them to a labeled zip-top bag. Freeze for up to two months, then thaw overnight in the refrigerator before reheating.
The generous amount and variety of dairy in this recipe did not disappoint, offering a rich flavor while allowing the potatoes’ subtle earthiness to shine through.
I was initially concerned about the recipe’s use of a mixer instead of a food mill or masher, but the balance of potatoes to dairy, along with the sisters’ advice to stop blending once fluffy, resulted in light, airy, and creamy potatoes.
To elevate the dish further, the sisters’ addition of extra butter and parsley was spot on. Why not take it up a notch? Consider topping Dolly’s potatoes with crispy crumbled bacon, French-fried onions, a drizzle of pesto, or a pool of gravy. I believe Dolly would approve of such an accessory!
