I’ve always said laziness can be the path to deliciousness. At the bottom of my potato bag were some knobbly spuds that would have been a pain to peel. So I didn’t.
Boil them in their skins until lovely and soft, then give them a very rough mash. Just run the masher through and break it up with a fork. You want texture, not smooth. Add butter and seasoning and there you have the world’s easiest mashed potato. Just pretend it’s the height of fashion, which it is, if I say it is.
Make it early and reheat later. Stir through horseradish, a drop of liquid smoke, or some watercress. Gorgeous.