Well I am not much of a fan of mashed potatoes and cannot abide whipped spuds.
For holiday dinners I make Make Ahead Mashed Potatoes. They taste just like stuffed baked potatoes and since they are made up to two weeks ahead (and frozen), you take any challenge to have spuds your way out of the equation.
I found the recipe in a Canadian Living Magazine over 10 years ago and have made them every year since. There was a bit of grumbling the first year because it was 'different' but everyone asks for them now.
I sort of wing it on the recipe.
Recipe:
5 pounds of yellow flesh spuds (peel them if you want to or leave the peels on, nobody notices), chopped, boiled and mashed.
2 cups full fat sour cream. This is no place for low fat dairy products. If you were making it same day low fat may work, but low fat will not work if you are freezing the dish.
2 + cups grated sharp cheddar (yellow, orange, white does not matter, just just full fat cheese and sharper (old) is better than mild. Plus extra for the top
Bacon, mmmm yummy bacon. I used to fry and chop, now I buy a big bag of bacon bits at Costco and add a few handfuls Plus extra for the top
And Butter of course about 1/2 a pound.
Chives or green onions, I am not so fussy about adding chives, but they do give a nice extra flavour.
Mash the spuds with the butter, sour cream and cheese. Add a couple handfuls of bacon.
Now you are going to look at the pot and think that woman on the QB is nuts this looks just like a soupy mess. Trust me it will work out.
Pour the mix into a well butter glass or ceramic casserole dish, I use a large lasagne pan. Sprinkle with extra cheese, bacon and chives if using. Cover with plastic wrap and freeze for up to 2 weeks. Or cover and put in the fridge.
Allow to fully thaw and bake for 45-60 minutes at 350. It will puff up and set.