Originally Posted by
bensyd
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.
Originally Posted by
braslvr
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.
As I said....this is a specific French potato recipe from Joel Robuchon. It is like making risotto...you have to let the previous cubes of chilled butter become incorporated before you can add more. I don't always make potatoes using a half pound of butter but I wanted to try a Michelin chef's recipe.
When I am not making his recipe I still would not use a mixer as it will release more starch causing a gloopy potato and I prefer a fluffier mash than a wallpaper paste one. A ricer is awesome for this.