What's everyone doing to their taters for the big meal??? Skin on, skin off? Garlic or other seasonings? Cream, milk, stock, butter? Using a food processor, ricer, food mill, blender, fork? I prefer skin on mashed taters. The family doesn't. I like to add garlic cloves, salt and pepper to the water. Garlic gets mashed with the taters. I usually mash with a fork then run through the food mill. Add some butter and mix up really good. Top with chives, paprika and chopped fresh parsley. Every once in a while I'll add sour cream or Greek yogurt. And when I go all out crumbled bacon of chopped ham!