With a claim like this, I have to be serious. Melissa Brannan, formerly a test cook at Williams Sonoma and now a badass independent chef back home in Louisiana, Melissa made a version of these mashed potatoes for our test kitchen team years ago and we all flipped out. To this day, they’re the only mashed potatoes I make for Thanksgiving. I did take the liberty of lightening them up just a little—forgive me for using half-and-half instead of heavy cream, Melissa—and I also swapped out a few…
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Katie Ross