What a funny debate.....when I make them I boil the heck out of russet potatoes and run them through my ricer with some butter add s&p and a little milk as needed and they are amazingly good fluffy potatoes. I only use add in like cheeses green onions or bacon when its not Thanksgiving and I either don't have gravy or when I'm making twice baked potatoes.
I'll eat them lumpy, with skins, without skins, red potatoes, Yukon golds I dont care mashed potatoes at thanksgiving are a lovely vessel for the gravy, as long as they are not pasty, soupy, or lumpy because they are under done I'm good. If you are going to all that work to make me a dinner thank you I'll be more than greatful
I think people who "seriously argue" over mashed potatoes have way bigger problems and are looking for something to be pissy about.