Can’t make it to Maynards this Thanksgiving? Whip up a taste of Chef Brian’s delicious four-course Thanksgiving dinner in your own kitchen with his recipe for this delicious side dish!

White Cheddar and Roasted Garlic Whipped Potatoes
Recipe courtesy of Executive Chef Brian Smith

Ingredients

• 4 pounds Yukon gold potatoes (peeled and diced)
• 2 cups heavy cream (hot)
• 1 cup unsalted butter
• 2 cups shredded white cheddar cheese
• ½ cup chopped roasted garlic
• Salt and pepper to taste

Preparation

In a large pot place the potatoes and cover with cold water and season with salt. Bring to a boil over medium high heat and cook until tender. Remove from the heat and whip in the remaining ingredients making sure not to have mixer on to high so you don’t make a mess. As the mixture incorporates turn the mixer up higher to make smooth. Season with salt and pepper to taste.