If you really love potatoes, than before proceeding with any of the recipes in this thread, please think of the classic Tom Paxton song, “Don’t slay that potato!” http://www.geocities.com/willboyne/nosurrender/DontSlay.html 
Too late! 
Also, “Carrot Juice is Murder” or “Screams of the Vegetables” by the Arrogant Worms: http://www.guntheranderson.com/v/data/carrotju.htm
This is a cliche, I know, but move to Ireland, Harimad-Sol.
They really will more often than not serve two kinds with a meal (say, mash and chips) , three kinds wouldn’t raise any eyebrows at all, a sandwich in a pub or cafe will usually come with a portion of crisps (chips to the Americans) and spuds go with anything (Chinese, Lasagne, Thai, Indian and so on. They don’t have sushi in my town, but I’m convinced they’d have chips with it if they did).
Scalloped potatoes with ham. I could eat this six times a week.
Potatoes with Italian sausage and onions all fried up in a pan. Maybe toss in some chopped green pepper. Mmmmmmmmm.
Fritatta:
Six eggs
Salt & pepper
Italian or other sausage
2 medium potatoes, cut up
1/2 onion, chopped
Olive oil
Cheddar or other cheese, grated
Seasoning/herbs of choice (I like rosemary or thyme)
Preheat your broiler. Fry up the sausage pieces in a pan until browned and cooked through. Do the same with the potatoes. Saute the onions until soft. If you want to add peppers, throw them in with the onions. Throw the potatoes, sausage, onion and herbs into a large, HEAVY frying pan and turn to medium. Whisk up the eggs, salt, pepper and herbs with a couple of tablespoons of cold water. Dump the eggs in on top of the other ingredients and cook on medium heat, lifting the edges to allow the egg to run underneath.
When the egg has largely set, distribute the grated cheese over the top and put the pan under the broiler. Continue to cook until the top is golden brown and the fritatta has puffed up. Serve at the table, cutting into wedges.
This can take a few times to get it right, but it’s a real crowd-pleaser.
From George Orwell’s “In Defence of English Cooking”:
I’ve never, AFAIK, tried potatoes “roasted under the joint” and I’m not even sure what it means (potatoes at the bottom of the roasting-pan?). I’ve had Jewish latkes but I’m not sure if these English potato cakes bear any resemblance.
I’ve mentioned this before, I think, but I make my mashed potatoes with coconut milk instead of regular milk or cream. Gives it a slightly exotic taste while still remaining familiar.
I’m gonna try making a twice-baked potato later this week. Should be fun.
Yep. Underneath where they can soak up all those wonderful drippings.
I can feel my mouth watering and my arteries hardening just from reading that . . . damn this low-cholesterol diet! 
Ooh. You’re not just teasing me, are you? To me, that is a dream, right up there with being a best-selling author and being able to walk in high heels without falling down.
You know that cholesterol comes more from heredity than diet, right? I mean, if a doctor has you on that diet, that’s one thing. But if you are denying yourself things like these potatoes just because, well…
Another really good variation is scalloped potatoes with kiebalsa. Just slice the kabalsa in to 1/2 inch sections and lay on top of the potatoes about 15 minutes before they’er done.
Depends on the individual. I’ve always been an enthusiastic eater of beef, pork and all kinds of cheese, so a dietary component to my high cholesterol level is not implausible. I’m on a low-cholesterol diet until my doctor tests my blood again and sees if that has brought down my cholesterol level. If not, I’ll have to try medication. (I was on cholesterol-reducing medication before but it irritated my liver.)
Of course, there’s no cholesterol in potatoes or any other vegetable. The problem starts when you put butter on them (or roast them under the joint).
Bake a couple of potatoes, cut them in half lengthwise, and scoop out the insides, leaving a little behind for structure. Mash the insides with cream, some grated cheddar and parmesan, a little fried garlic, salt & pepper. Put the mixture back in the shells and top them with a little extra grated cheddar and some paprika. Run them under the broiler until the cheese gets melty and a little browned.