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.
I prefer them whipped with a mixer, but thick and gloppy. Yum. I also like to use Yukon golds or a mixture of Yukons and russets for a more gluey texture. Makes them seem richer to me. But I also never use more than a tablespoon or so of butter to about 2 cups of mashed taters.