I do “lumpy” potatoes… meaning, a handfull of deep “mash” motions and then leave the rest as is, skin on.
1) Boil Potatoes in Chicken Broth, this includes water with “chicken flavored cubes”. Takes care of the salt content, plus gives the potatoes a nice color.
2) In a pan, take maybe half a stick of butter and two big spoon fulls of minced garlic. In a small pot, melt the two together on low heat.
3) When you go do the light “mashing”, add the butter/garlic combo to the potatoes.
…they’re good enough right there. However, at Thanksgiving I add the “omg” effect.
4) Place the mashed potatoes (w/ garlic sauce) into a pan. Glass or ceramic, no difference. Cover with shredded cheese, cheddar works best, and add “Real Bacon Bits”. They sell actual cooked bacon in glass bottles, diced: I’m not talking about the little red “pebbles” they call “Bac-o-bits”.
5) Cover with aluminum foil, place in the oven at 325 for about 10–15 minutes.
6) Do not remove the foil until you are ready to serve. There are magical things happening in that pan… let them go as long as they like.