Originally Posted by
corky
No...mixer makes them gloopy. Ricing them and hand whipping after is best.
This calls for about 3/4 butter to be cubed and chilled and beaten gradually....a few cubes and as they melt add a few more . I thought my arm would fall off.
My immersion blender has a potato mashing attachment. It's got 3 settings depending on how rustic or creamy you want it. Works really well.