You don’t do gravy because the meat NEEDS it, you do gravy becuase its awesome!
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And mashed potatoes DO need it!
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I actually prefer mashed potatoes with lots of melted butter.
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I like them with both!
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I really feel that adding gravy to the butter is a detriment; the meat flavor of the gravy is too strong and suppresses the effect of the butter.
My husband made a vegetarian cottage pie at the weekend that had both cheese and mustard in the mashed potatoes. Highly recommended!
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Leeks also good in mash.
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I’m a butter and milk mash fan normally, however cheese and mustard is awesome.
My weird one is it the mash is going with fish - we just use olive oil rather than any dairy.
Tonight though we’re having jacket (baked) potatoes - when cooked we scoop the cooked potato out. Mash that with smoked mackerel, cheddar, wholegrain mustard and a little bit of balsamic vinegar. Back into the skin and under the grill to crisp up.
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My preferred combination was butter and nonfat yogurt (yes, I know that’s kind of self-contradictory, but nonfat yogurt was what we kept on hand!) stirred into the potatoes, and then more butter melted on top.
For me, the real secret of good mashed potatoes was buying a gadget called a ricer. I’m not a big fan of kitchen gadgetry—I normally use very basic tools for everything—but this was really a help.
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Got one of those. Fantastic piece of kit. I do like a gadget
Oh boy, you’d hate my Thanksgiving Turkey then. Since we only had a quarter turk I experimented a bit, found a recipe for mustard and cranberry glaze, didn’t have any cranberry, so just smothered that baby in regular jam. Worked surprisingly well 
Served with Marshmallow yams and maple bacon brussel sprouts
And Pumpkin Spice pannacotta for dessert
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a ricer is a big help when mashing potatoes. I don’t have one, because I don’t need another gadget. I use a fine mesh strainer, and force the potatoes through the mesh with a rubber scraper.
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Yet another pizza to add to the group. Use a 60% sourdough with a couple of pinches of sugar. Tasted pretty good.
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Cooking two batches of curry tonight - one chicken jalfrezi and one chicken makhani. Will post pics later
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Edit to the pizza recipe for @Marx it’s 300ml of water
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I am a happy cook today because I figured out how to make Semmelknödel that are not floating in pieces in the water before they are done (dumplings made from old bread, milk and a bit of egg, classic Southern German/Austrian side dish) … I made Serviettenknödel instead. It’s where you make one big wurst from the bread mixture and roll it up in a dish towel that is tied off at both ends and then you put it in the water. The towel keeps it together and when it is done you can cut the big knödel into slices that can also be fried for extra calories (or to reheat the next day).
So we had mushrooms in a creamy sauce with knödel today 
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Middle pic is Chicken Makhani and the bottom is Chicken Jalfrezi. I made a raita and my father in law made bombay potatoes and the flatbreads. It was pretty darned delicious, i have to say
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