I don’t do potatoes often, but when I do I make sure it’s absolutely loaded with everything that’s supposed to kill you.
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Hooooooly fuck that is just obscene. I am definitely making that, thank you for showing me the light!!
I’m with you. Although I prefer a more frequent mini-death from red alcohol. 
That is so cute! My favorite dinner when I was three was a baked potato. There’s actually a photo of me beaming over a giant russet in my baby album. I think we had just moved to upstate New York from either Budapest or Vienna, and the potatoes in America were huge!
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I love skordalia with beets. The salty, garlicky dip is a great match for the earthiness and sweetness of the beets 
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It sounds like a good combo.
My most vivid sense memories for Skordalia is as a Friday or Lenten dish with Bacalao or salt cod fritters in Greece. You would see this everywhere.
The two dishes are also really inexpensive and easy to make.
From Diane Kochilas:
Smyrna Style Cod Fritters
This is one of the most classic ways to prepare salt cod in the Greek kitchen.
Ingredients
1 pound salt cod fillets, desalted*
1 ½ cups chopped fresh flat-leaf parsley
1 large onion, chopped
1 large egg, lightly beaten
¾ -1 cup all-purpose flour
1 tsp baking soda
Salt and freshly ground black pepper, preferably
Olive oil or vegetable oil for frying
Skordalia as an accompaniment
Instructions
Once the cod is desalted, blanch it in boiling water for about 3 minutes. Remove, cool, and shred.
In a mixing bowl together stir together the parsley, onion and egg. Add ¾ cup flour and baking soda and stir. Mix in the cod. Season to taste with salt and pepper. The mixture will look like a chunky batter.
Heat about 3 inches / 7 ½ cm of oil in a heavy saucepan until just below the smoking point. Take a tablespoon at a time of the croquettes and fry until golden and crisp. Remove and drain on paper towels. Repeat until all the batter is used up. Serve hot with skordalia.
But Skordalia is delicious any way you serve it.
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Roasted Garlic Mash tonight.
Potatoes cooked in chikn broth and drained with heavy cream, sour cream and chives.
Sliced garlic in EVO sizzling.
Light brown heat off.
Add toasted garlic to Potatoes.
The mash, ended up more of a puree thanks to too much heavy cream.
But it’s delishus.
Has great toasty garlic flavor.
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Any toasted garlic in that cauliflower?
Negative
So what went with that delishus cauliflower mash?
Nice beaters by the way ! That looks just like my mixer. 20 years on and going strong.
Weeks meal plan/prep also had an eye round in the oven. (Balsamic chicken, turkey burgers and port chops)
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Time to revive this thread as Thanksgiving draws nigh?
Last night I chunked and boiled russets in well salted water, pressed them through a tamis, and stirred in crema agria, table crema, and some salted Kerrygold. I have never had better mashed potatoes. For Thanksgiving I am thinking of tossing some crushed cloves of garlic into a pan with the butter and letting them infuse the butter. Another possibility is skip the butter and use some horseradish.
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Yes, and is the OP still with us? I cook the garlic in the potato pot. Subtle garlic seasoning.
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it’s often proffered that the preferred way to boil the potatoes is with the skin on as the skin will infuse the flesh with more flavour. i’ve used skin-on and skin-off interchangeably over the years depending on my patience. but recently i found myself questioning the idea.
i boiled two potatoes of roughly the same size, in the same amount of water (changing between boils), and the same amount of (minimal) salt. one was peeled. i then did a blind taste with three volunteers. visually and texturally, there was a difference. the skin-on potato retained more moisture and was imbued with some subtle color. taste wise, none of use could tell the difference. i will be peeling the potatoes beforehand from now on.
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What type of potato do you use?
in this case I used russets.
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I chunked up my russets (roughly 1 1/2" cubes) and boiled them in well salted water. Like using a food mill, it was easy to fish the skins out of the tamis. It is a little harder, but not much, to fish them out of a ricer. For me this is just easier than peeling.
I think half the battle for good mashed potatoes is to boil them in well salted water. I salt my water for potatoes like I would if I was making pasta!
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I’ve been adding some milk, butter and sour cream.
My newish potato masher is black plastic. I might splurge on a stainless one for Xmas.
