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Everyone knows that the first step to a kitchen straight out of a Nancy Meyers movie is a gleaming, jewel-toned KitchenAid mixer. But in addition to being gorgeous and cheery, the classic stand mixer truly is an indispensable workhorse. It’s the master of multitasking (tip: get started washing dishes while it’s at work) and a must-have for cake, cookie and muffin batters. But that’s not all it can do: Here are ten of our favorite little-known KitchenAid tricks.

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Ice Cream

Instead of buying a separate ice cream maker, all you have to do is buy a special bowl for your KitchenAid. Swap out the regular bowl for a pre-frozen ice cream bowl, and have perfect home-churned ice cream anytime.

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Whipping egg whites into fully stiff peaks requires forearm strength we simply don’t possess. With the KitchenAid, it’s done in a matter of minutes—all while you make the cup of tea you’ll want to sip while eating them.

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We admit that there’s something therapeutic about kneading bread dough by hand—it’s like an edible stress ball. But it does take time, and that’s where the dough hook on your KitchenAid comes in. It pretty much does all your kneading for you, making it easy to have homemade bread anytime.

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Homemade pasta beats the dried stuff by a mile, but we were always a little intimidated by the thought of rolling it out by hand. Enter the KitchenAid pasta attachment—it affixes to the front of the mixer and uses the power of the motor to churn out uniform sheets.

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Mashed Potatoes

Mixing by hand is a great arm workout, but it’s not the best way to get super-creamy, lump-free spuds. Instead, we like to use a KitchenAid one-two punch. Use the paddle mixer to break up chunks of boiled potato, then switch to the whisk and add in all the good stuff (hot milk and a ton of butter, of course). 

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Zucchini Noodles

Cutting down on carbs has never been easier. The spiralizer attachment fits onto the front of the mixer, making it easy to turn any veggie into a pasta substitute. We like starting with zucchini, but feel free to go wild, like Coterie member Ali Maffucci, the founder of Inspiralized.

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This is more about keeping things germ-free than anything else. Most meatball recipes (like this one) call for mixing the raw meat, eggs and spices by hand. Instead, dump them into the KitchenAid—they’ll be mixed more thoroughly and save you an (kind of gross) extra step.

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Your beloved guac is easy enough to mix by hand, especially if your avocados are properly ripe. But if you’re making a big batch for a party, the KitchenAid is a lifesaver. With the paddle attachment, you can still keep it chunky—just keep an eye on it so you don’t over mix.

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We love the stand mixer for anything involving cream cheese (and that’s a lot of stuff, because we adore cream cheese). Use the paddle mixer for a super creamy, lump-free texture.

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Shredded Meat

Whether you’re shredding pork shoulder to make into BBQ sandwiches or a bunch of roasted chicken breasts for a week’s worth of meal prep, the stand mixer is the best way to do it efficiently.

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