Mass-produced product from a grocery store that requires nothing but heating and serving.

Big plates are hard on my wife when she does the dishes. Disability sucks. But, yeah. I should use bigger plates

Great thing about microwave meatloaf, it's nearly impossible to burn some with that much juice.

I'm all about roasted garlic, cream and rosemary but the wife says no.

Grab potatos. Russet is my default. Clean the potatoes, about 1.5 pounds worth.
Chop into roughly equal chunks of about 1 cubic inch allowing for minor variation due to curved surfaces.
Cut in half length wise.
Cut each half in half length wise.
Cut into the 1³inch chunks.
Put in a two quart pot.
Add cold water to cover plus another two inches.
Add salt. Maybe 2 tsp worth.
Bring to a boil, reduce heat to medium high to prevent boilover when the starches release. Cook until fork tender.
Drain. Add 2-4 tablespoons of butter. Add 1-2 tsp of fresh ground black pepper.
Use a hand mixer to blend until everything is a consistent size.
Add 1/2 to 1 cups of milk or heavy cream. Or maybe half a cup of sour cream.
Blend until smooth with stiff peaks. Maybe add less dairy if you will be serving with some kind of sauce like pressure canned ketchup and thyme with pork chops or a gravy.
Add more salt if needed.

This is how I learned it as a kid. It's how I cook it today. But maybe you boil it on heavy cream and rosemary. Maybe you add roasted garlic. Maybe you add curry powder. Maybe you peel them (I never do).
Maybe you use a ricer instead of a hand mixer. But if you do make sure to peel them because skins and ricers don't mix.

The important thing is that there are no lumps, you use enough salt, you serve them the hot so the starches don't crystalize, and that you add enough fat to them. But absolutely, never any lumps.

I never peel the potatoes. They are always skin on between the boil and the hand mixer they are soft and hard to detect. But they do contribute to nutrition, texture and add variety of color in a tiny amount.

I do stock instant potatoes. They come in handy when you don't want to deal with 15 to 25 minutes (induction vs direct heat) over a pot of boiling water when the humidity is already too high in the house. I'm not a fan of the granuale texture but sometimes I just deal with it.