What previously manual techniques should I use a stand mixer for? I recently added a KitchenAid to my kitchen on Valentine's day, so that's the source of my question.

I know plenty of things can be done by hand or with a stand mixer. But recipes don't always mention when it's an option. So what general manual techniques should I try using the stand mixer for instead? And if I do, are there any adjustments I'll commonly have to make, or can I just throw things in and let it go?

For instance, when making pie crust I used to just dice a stick of cold butter and slice that into 8 oz of flour adding water a drizzle at a time until I got the consistency I wanted, then I would roll that up into a ball. But it can also be done with the stand mixer. I was making pie crust for chicken pot pies, and halfway through I said... hey, that's why I got a KitchenAid. I just tossed the whole unfinished mess into the mixing bowl and let the flat beater do it's job at speed 1. It seemed to work just fine and I rolled out perfect crusts. But the recipe in the instruction book was different from my normal crust (more ingredients).
I use mine for anything that needs to be kept fairly cool, but doesn't necessarily need to be "cut" the way the blade of a food processor does. Anything that requires mixing meat, in particular. Burgers, meatloaf, etc. retain a better texture when the meat isn't warmed by your hands. Aside from those, we mix ground meat for jerky and meatballs in the mixer.

Hope this helps. Enjoy your mixer!