This is an idea I had ages ago. I tried it out a couple of times last year to moderate success, and I was wondering if anybody else had ever done it or something similar.
The basic idea is this: Make mashed potatoes however you like, but keep them fairly smooth. Preheat the oven to 450. Grease a heavy duty baking pan well and dot it with mashed potatoes with ample space in between. Smoosh the potato dollops flat ( Bake ~8-10 minutes on each side so they develop a slightly crispy crust. Let cool and eat.
It was an interesting, if somewhat putzy, experiment that I've been meaning to try again for quite awhile. The method lends itself easily to all sorts of classic flavor combinations, and they're startlingly tasty even at room temperature.