Meat!

Apple Mashed Potatoes:
Serves about 6

4 Russet potatoes
2 Granny Smith apples
1 1/2 sticks butter (butter should be measured in "sticks" and not "tablespoons")
Brown sugar
Salt
Dried dill

Peel, cube, and boil potatoes.
In a large pan, melt the butter and start caramelizing cubed apple chunks (with the skins). Once apples are semi soft, add 3-4 tablespoons of brown sugar and let mixture simmer until apples reach a mashable consistency.
When potatoes are boiled, drain and partially mash. Add butter-apple mixture and mash away.
Season with salt and dried dill to taste.

Bacon-Horseradish Mashed Potatoes:
Serves about 6

4 Russet potatoes
1 sweet potato
1/2 lb thick cut bacon
1/2 cup milk
4 tbsp horseradish
Salt
Pepper

Peel, cube and boil potatoes and sweet potato.
Fry bacon, drain and set aside. Save bacon drippings (of course!).
Drain and mash potatoes and sweet potato.
Mash in bacon drippings (wait until they've cooled down a bit)
Mash in milk (the drippings at flavor and fat, but not enough creaminess)
Mash in horseradish (to taste)
Crumble and mix in bacon.
Season to taste.