“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

I washed, peeled, and quartered the potatoes, per Parton’s instructions.

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!

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 threw in the butter, cream cheese, sour cream, ½ cup of milk, and ½ teaspoon of salt.

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.

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.