Use chicken or beef stock for the potatoes instead of water (1 cup per 1lb of taters).
After you drain and reserve the stock, use some of the stock from boiling the taters in the beef mix if you can't do gluten (the starch will help thicken the gravy). Let your potatoes dry while you are adding the stock, wine, and Worcestershire sauce to the mix. I start adding the cream and butter to the taters once the mix is reduced to gravy consistency so I can let the mix cool (this reduces the chance of the mix bubbling over the potatoes in the oven).
Half and half instead of milk for the mash potatoes and I really like Montamore cheddar but it is a bit hard to find so any cheddar that you like is good.
I might play around with hatch green chilies in the potatoes later. I will update if I do.
