I don’t know about how well they would whip up—they might be lumpy—but I will put a word of caution out there.
I presume you know this already, but just in case—any time you can potatoes or any other low-acid food, make sure you cook them at boiling temperature for 20 minutes before eating them. You can’t see or smell botulinum toxin, but that cooking step should destroy it if it’s there. Also, low-acid foods should be pressure-canned.
Anyway, good luck.
I thought 10” of boiling killed botulism?.....