Dolly Parton and Rachel Parton George have never met a spud they didn’t like! And this recipe from their cookbook “Good Lookin’ Cookin'” might just be the best one of them all.
Preparation Details
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 10 to 12
Ingredients
- 5 pounds russet potatoes – washed, peeled, and quartered
- 1 ½ teaspoons salt
- 1 teaspoon garlic paste , or 1 garlic clove , minced
- 8 tablespoons butter , room temperature
- 4 ounces cream cheese , room temperature
- ½ cup sour cream
- 1 cup whole milk , room temperature
- 2 tablespoons chopped fresh parsley , for garnish
- freshly ground black pepper to taste
Steps
- Place potatoes in a colander and rinse under cold water until the water runs clear. Transfer potatoes to a large pot and fill with enough cold water that potatoes are covered by 2 inches; add 1 teaspoon salt. Bring to a boil, then lower heat to medium and cook until fork-tender, about 20 minutes.
- Drain potatoes in a colander and transfer to a large bowl or the bowl of a stand mixer. Add remaining ½ teaspoon salt, garlic, 6 tablespoons butter, cream cheese, sour cream, and ½ cup milk. Using an electric hand mixer, or in a stand mixer fitted with a paddle attachment, blend on medium speed. Pour in remaining ½ cup milk and mix on high speed to whip potatoes until fluffy.
- Transfer potatoes to a serving bowl and top with remaining 2 tablespoons butter. Garnish with parsley and season with pepper.
