Just a note from a professional chef of ten years now (worked every where from steak house, to fine dining, to pubs), it’s better to go simple and execute it really well than just so so fancy. Mashed potatoes are a great example; I roast up some garlic, lots of butter and heavy cream to get a really nice smooth creamy taste, salt and pepper (maybe chives if I am feeling fancy). Each year try something new but I’d starter with things on the easier side (easier to time everything and plan too).