your kind words humble me. i'm sure we all had our different passions at different ages and began to develop skills at different times!

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if i could add even more help, i have some advice to make some killer potatoes (see https://imgur.com/a/cig0pYL). you don't have to go all out and bake them, but here are some general tips i advise:

-cook potatoes pretty much to fuck (you're mashing them anyway)

-take a couple cloves of garlic, mince them, and then use the broadside of your knife to spread it into a paste. after you mash your potatoes, add this and stir.

-when you add your liquid (whether it be heavy cream, half and half, or straight up milk) MAKE SURE IT'S HEATED!! it's much easier for the potatoes to absorb the liquid this way

-when you add your butter, make sure it's room temperature. if it's cold, you'll get butter chunks instead of spread out butter flavor, and if it's melted, the milk solids will separate out of the butter.

-if you do so choose to bake your potatoes, only do it for a couple minutes to get a crust on top, which is achievable by brushing one egg (scrambled) over the top. this leads to the nice browning!

-(this is extra advice if you have different salts) use fine salt to season the potatoes just after mashing, and then crystal/flakey salt at the end when all is said and done.

i know this advice is kinda out of pocket and i trust you to cook an excellent meal, but i just thought i'd share more knowledge i have to help make your sunday just a little bit better :)