It's too late now but the next time it happens add just a smidgen of the boxed potato buds on hand like Constance suggested if your potatos are hot--I've done it and it works---also tweak the seasonings a bit more to add flavor if it's really bland--there are very few cooks on this site who have not experienced disasters--welcome to the club!:)
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
likenew, can you describe exactly what was wrong with them? For example, I never use a mixer on mashed potatoes - too much agitation can cause the cells to break down and become thick and "gluey" - yuck. Maybe that's what happened. Or was it something else?
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
I like dry mashed potatos and never use butter or margerine or milk for that matter. I do fry or saute some chopped onions though in oilive oil just until they're light brown and then mix the whole bunch into the mashed potatos. Yummy! You can even add some cayenne if you like it hot and I do and also add sauted or fry some chopped green pepper with the onions too.