✔ Updated · fixed salt amounts, real calories and a gravy pairing
My copycat KFC mashed potatoes are extra smooth, buttery and creamy, made to be smothered in a peppery brown gravy just like the fast-food side.
At a glance
The one tip that matters: Rice the potatoes while they are hot and add the butter and cream mixture hot, a little at a time, for the smoothest KFC-style mash.
The secret is in the technique: starchy russet potatoes boiled until they nearly fall apart, a quick steam-dry, a potato ricer for a lump-free texture, and hot butter, cream and milk stirred in gradually. Serve them with our copycat KFC gravy and a plate of crispy fried chicken for a full KFC-style dinner at home.
Why You'll Love These Mashed Potatoes
- Extra smooth and creamy, with no lumps, thanks to a potato ricer and hot dairy.
- Just 6 ingredients plus the gravy: potatoes, butter, cream, milk, salt and pepper.
- Ready in 35 minutes, and easy to make ahead for a holiday or Sunday dinner.
Ingredients for Copycat KFC Mashed Potatoes
- Russet potatoes: starchy potatoes give the fluffiest, smoothest mash. You need about 2 1/4 lb (1 kg), or 4 large potatoes.
- Unsalted butter: 100 g (7 tablespoons) for richness. Unsalted lets you control the salt.
- Heavy cream and whole milk: the cream makes the mash rich and silky, and the milk loosens it to that soft, spoonable KFC-style texture.
- Salt and black pepper: salt for the cooking water and to season at the end, plus finely ground pepper.
- Gravy: about 2 cups of peppery brown gravy. Our copycat KFC gravy is ready in 15 minutes.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use russet potatoes. Their high starch content makes the fluffiest, smoothest mash, and they’re my pick. Yukon Golds work too and taste more buttery, but are slightly denser.
- Start in cold water. Putting the potatoes into cold salted water and bringing it up to a boil cooks them evenly, so the outsides don't turn mushy before the centers are done.
- Steam dry before mashing. A couple of minutes in the hot pot drives off extra water, so the potatoes absorb more butter and cream and never taste watery.
- Rice, don't blend. A ricer gives the smooth KFC-style texture. A blender or food processor overworks the starch and turns mashed potatoes gluey.
- Add the dairy hot. Cold cream cools the potatoes and makes them stiff and lumpy. Add it gradually until the mash is as soft as you like.
- Season at the end. Add salt after the dairy is in, then taste. Salted water seasons the potatoes, but the mash still needs a final adjustment.
KFC Mashed Potatoes and Gravy (Copycat)
6
servings10
minutes25
minutes430
kcal35
minutesCopycat-style KFC mashed potatoes: russet potatoes boiled until falling-apart soft, riced and stirred with hot butter, cream and milk for an extra-smooth, creamy mash, then served with a peppery brown KFC-style gravy.
Ingredients
- For the Mashed Potatoes
2 1/4 lb (1 kg) russet potatoes (about 4 large)
1 tablespoon salt, for the cooking water
100 g unsalted butter (7 tablespoons)
1 cup (240 ml) heavy cream
1/2 cup (120 ml) whole milk
1/2 to 1 teaspoon salt, for seasoning, or to taste
1/4 teaspoon finely ground black pepper
- To Serve
2 cups hot KFC-style brown gravy
Directions
- Cook the Potatoes
- Peel the potatoes and cut them into 1 1/4-inch (3 cm) cubes so they cook evenly. Rinse them under cold water.
- Put the cubes in a large pot, cover with cold water by about 2 inches and add 1 tablespoon salt. Bring to a boil, then simmer for 15 to 20 minutes, until the potatoes are very soft and starting to fall apart when pierced with a knife.
- While the potatoes cook, melt the butter in a small saucepan over medium heat. Add the cream and milk and heat until steaming, without letting it boil. Keep it warm. Warm the gravy at the same time.
- Mash and Serve
- Drain the potatoes well, return them to the hot pot and let them steam dry for 2 to 3 minutes.
- Press the potatoes through a potato ricer, or mash them thoroughly with a hand masher, until completely smooth with no lumps.
- Pour in the hot butter and cream mixture a little at a time, stirring with a wooden spoon or whisk until the mash is smooth, creamy and soft enough to swirl. Season with 1/2 teaspoon salt and the pepper, then taste and add more salt if needed.
- Spoon the mashed potatoes into bowls, make a well in the center of each and ladle in the hot gravy. Serve right away.
Notes
- To achieve the soft, fluffy, and creamy texture of the mashed potatoes, it’s recommended to use a potato ricer. Using a beater can result in dense potatoes.
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What to Serve With KFC Mashed Potatoes and Gravy
I make a full KFC-style dinner at home with our copycat KFC original fried chicken, KFC coleslaw, KFC biscuits and corn on the cob. Layer the mashed potatoes with corn, popcorn chicken, gravy and cheese for a KFC-style Famous Bowl. They also go well with sausages, steak, meatloaf and roast chicken. Find more fast-food sides in our KFC copycat recipes.
Storing and Reheating
- Fridge: cool the mashed potatoes within 2 hours and store them in a covered container for 3 to 4 days. Store the gravy separately.
- Freezer: freeze in airtight containers for up to 2 months. The high butter and cream content helps them freeze well. Thaw overnight in the fridge.
- Reheat: warm over low heat with a splash of milk, stirring often, or microwave in short bursts, until steaming hot (165°F). Reheat the gravy to a simmer.
Variations
- Lighter: use 1 1/2 cups whole milk in place of the cream and milk, and 4 tablespoons butter.
- Garlic mashed potatoes: simmer 3 peeled garlic cloves with the potatoes and rice them together.
- Extra creamy: stir in 2 ounces of softened cream cheese with the butter mixture.
- Dairy-free: use plant butter and unsweetened oat milk, and a vegetable-broth gravy.
- More mashed potato ideas: try our Popeyes-style mashed potatoes or creamy mashed potatoes.
Frequently Asked Questions
How do you make KFC mashed potatoes at home?
Boil cubed russet potatoes in salted water until very soft, drain and steam dry them, then press them through a ricer. Stir in hot melted butter, cream and milk a little at a time until smooth and creamy, season with salt and pepper, and top with hot, peppery brown gravy.
What gravy goes on KFC mashed potatoes?
A peppery brown gravy made from a browned butter-and-flour roux and chicken and beef stock. Our copycat KFC gravy recipe makes about 2 cups in 15 minutes, which is the right amount for this batch of mashed potatoes.
Are KFC mashed potatoes made with real potatoes?
Fast-food chains often use potato flakes for consistency, so check the restaurant's own ingredient information for its current recipe. This copycat version uses fresh russet potatoes, butter, cream and milk, which gives a similar smooth texture with a richer flavor.
Are these mashed potatoes vegetarian?
The mashed potatoes in this recipe are vegetarian, since they only use potatoes, butter, cream, milk and seasoning. The KFC-style gravy is made with chicken and beef stock, so it is not. For a vegetarian plate, make the gravy with vegetable broth instead.
Can I make KFC mashed potatoes ahead of time?
Yes. Make them up to 2 days ahead, cool them quickly and keep them covered in the fridge. Reheat on the stove over low heat or in the microwave with a splash of hot milk, stirring until they are steaming hot, about 165°F, then add the gravy.
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