So, today, I baked some sweet potatoes as I've been doing a lot, lately. Then I got the idea: Why not just put them (freshly baked) in the KitchenAid (it's a heavy duty electric mixer), skins and all, along with some butter, and turn it on? I did so, and presto, creamy, mashed sweet potatoes with evenly distributed butter. The metal container got extremely hot, however. Baked sweet potatoes are extremely hot. However, mashed ones cool down a lot faster! So, they take a lot less time to eat, since you don't have to wait very long for them to cool (and I think the KitchenAid idea saved me more time in the long run as a result).
Now I want to try the same thing with regular potatoes and see what happens. I'm tempted to mix potatoes and sweet potatoes together, as well as carrots.