how to make mashed potatoes for when your hands are numb or achy:

Dump a bag of taters into the sink.  run cool (or slightly warm) water into the sink.  Soak the taters for a couple of minutes (this is a good time to drink a cup of hot tea or coffee).  Put two socks over your hands, rub the taters a little to get rid of dirt.  Drain the water.  Let the taters sit a minute or two to dry some.

Put a big cookie sheet into the oven shelf.  put the taters on the cookie sheet - big taters on the edge, little taters on the inside.  Bake at 400 for an hour or so.

When taters are soft to a push, turn off the oven.  Take the taters out (if you need to not pick up the sheet, just take them out one at a time).  Put on a towel and roll them a little with another towel on top.  Slice the taters and squeeze the insides out into a large bowl (If you cannot squeeze them, put them in a bowl, use another bowl and squish them.  Then, use a big spoon to separate the potato from the skin.  Save the skins (more about that later).

With a stand mixer, start mixing the taters on low.  Add butter (chunk up the stick if you are using real butter).  Add water (hot) so things start to smooth down.  Add some milk, sour cream, and/or some cheese.  keep mixing until at a consistency you like.  Add salt to taste.

Now - those skins - On the cookie sheet you baked the taters, layer out the skins.  Sprinkle with spices of your choice and then sprinkle on shredded cheese.  Put them back into the oven at 450 until crispy looking.

So, now you have mashed potatoes (without having to peel, cut, boil, drain, etc.).  You have potato skins.  And, there are very few dishes to do.  YAY!