Haven't had them in a long time, but when we do: peel on, lots of lumps, butter, fresh milk/cream (depends on what we have), sea salt, maybe fresh sour cream for taste. When I first met my DH, he had been trained that lumpy potatoes meant you were a horrid cook. I love the mouth feel of "real", not homogenized into a paste. Finally retrained him. For me, it is all about taste and mouthfeel, as well as avoiding ingredients that make me ill. We have virtually abandoned pre-made, packaged stuff for that reason. It can be more work, but it keeps me out of the ER.