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STEP 2: PULSE THE POTATOES. Insert the standard multipurpose s-blade in your food processor. Drain the potatoes, then add the boiled potatoes, cream, soft butter and salt into the work bowl. If you're using cheese and want it to melt into the potatoes, add that during this step. Close the lid, pulse three to five times.

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Step-by-Step Instructions. Be sure to read the recipe card below for the full ingredient list and instructions for how to make mashed potatoes in your KitchenAid stand mixer. (Prep) Peel the potatoes and chop into 1 inch cubes. (1) Place them in a medium size pot and fill with cold water to cover the potatoes.

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Start the mixer on low speed to combine the ingredients. Gradually increase the speed to medium-low to continue mixing. Continue mixing for a few minutes until the potatoes are light, airy, and completely combined with the butter and seasonings. Be careful not to overmix though, as it can result in gummy potatoes.

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Gradually increase to a medium speed and mix for about 30 more seconds. Scrape the bowl of the stand mixer if necessary. Step Three: Add the remaining half and half, butter, and salt and pepper to taste. Continue to mix the potatoes for about one more minute, until they reach a creamy consistency. Do not over-mix them.

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Start by peeling the potatoes with a potato peeler. 3. Chop the potatoes into evenly sized pieces, similar to those below: 4. Add the potatoes to a large pan; the one you plan to boil them in. 5. Add cold water to the pan, and using you'd hands, swish the potatoes around in the water, to wash and remove excess starch.

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Mash potatoes. Add the drained potato chunks into the bowl of your stand mixer. Attach the flat beater and mix for 1 minute on low speed to break the potatoes apart. Increase the speed to medium and beat for 1 to 2 minutes until the potatoes are mashed and all visible lumps are gone. 6.

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Step by step. Peel the potatoes and place in cold water. Bring the water to a boil and cook the potatoes 35 minutes until fork tender. Drain the potatoes and transfer to the bowl of a Stand Mixer fitted with Pastry Beater. Add the salt, black pepper and nutmeg and mix on speed 2 until the potatoes have broken down.

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Aside from the method by which you're mashing your potatoes, one other crucial component to the mashed potato discussion is the type of potato that you're using. For my stand-mixer potatoes, I used Yukon golds, which is what I normally use for any mashed potato, as they're the quintessential "creamy" potato.

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Step by step. Peel and cut the potatoes. Peel the garlic. Place potatoes and garlic in a pot of cold water and bring to boil. Cover and cook until a knife slides through easily. Drain the potatoes and garlic and transfer them to the bowl of a stand mixer fitted with the Flex Edge Beater. Mix the potatoes on speed 4 until there are no lumps left.

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Transfer the potatoes to the stand mixer. Add in the butter, cream cheese, milk, parmesan, salt, pepper, and optional chives. Mix until smooth and creamy. Using the paddle attachment of your Kitchenaid mixer, slowly mix the potatoes for about 1 minute, or until creamy. Serve while hot and creamy!

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Place the hot potatoes into the large bowl of the stand mixer. Add the butter, cream, boursin cheese, salt, and pepper. Using the paddle attachment, whip the potatoes on the lowest speed for about 20-30 seconds. Use a rubber spatula and scrap down the sides and mix again until there are no more lumps. DO NOT OVER MIX.

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Place in a pot of cold water and bring to a boil. Boil for about 15 minutes until potatoes are tender. Drain potatoes and place back in the pan without the heat on. You can also cook them in the Instant Pot. Once the potatoes are cooked to a consistency where they are easily mashable, add them to the Kitchen Aid Mixer.

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Step 7: With the mixer still on medium speed, gradually add the whole milk, starting with ½ cup. Mix until just combined and taste the potatoes. If more milk is needed, add it in slowly and taste frequently. Stop adding milk when the potatoes are at your desired creaminess.

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1 stick Unsalted Butter | 1 cup Heavy Cream (Double Cream) Meanwhile in a small saucepan warm the butter and cream on the stove until the butter melts. Transfer the potatoes to a KitchenAid bowl (or other stand mixer). Slowly pour in the butter and cream mixture whilst mixing on a low to medium speed. 1 tsp Sea Salt.

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Boil the potatoes until a fork glides into the potato pieces effortlessly. Depending on the size of your potatoes it should take 13-18 minutes. Drain the boiled potatoes and transfer them into the bowl of your stand mixer. Mix on low rotation using the flat or flex edge beater* until the potatoes are partially mashed.