When you think of Popeyes, the signature chicken is not necessarily the first thing that comes to mind. Their smooth and fluffy mashed potatoes are just as delicious.
The great news is that you can make this divine dish at home in only 45 minutes. Simply follow our step-by-step instructions and enjoy the results.
Popeyes Mashed Potatoes Recipe
Course: SidesCuisine: AmericanDifficulty: Easy4
servings10
minutes35
minutes110
kcalAre you looking for simple step-by-step instructions on how to make delicious Popeyes mashed potatoes? We have got you covered!
Ingredients
4 pounds 4 Medium-sized Yukon Gold potatoes (around 8 potatoes)
8 8 Garlic cloves
1 tbsp 1 salt
3 tbsp 3 Unsalted butter
2 tbsp 2 Extra-virgin olive oil
2 cups 2 Milk
1 cup 1 Heavy cream
1/4 tsp 1/4 Freshly ground white pepper
Directions
- Cut all the potatoes into roughly 3-inch pieces. Peel the garlic cloves and cut them in half lengthwise.
- Fill a medium-sized pan with water and bring it to a boil.
- While the water is boiling, add all the potatoes. In a minute or two, add the garlic and salt.
- Reduce the heat and let the ingredients simmer. Cover the pan with a lid.
- Usually, you would have to leave the potatoes for around 18-20 minutes, but before taking them off the heat, make sure that they can be easily pierced with a fork.
- If there is any water left, drain it off. Put the potatoes and garlic back in the pan. Keep the heat high.
- Keep tossing the potatoes for about 2 minutes to ensure that all the excess moisture dries.
- Put the yellow beauties in a bowl and use a wooden masher to turn the vegetables into a wonderful mash.
- After that, melt the butter in the pan (keep the heat on medium, so that it doesn’t get burnt).
- 10. Add the liquid ingredients – the heavy cream, milk, and olive oil. Keep stirring the mixture until it thickens.
- 11. Add the potatoes to the pan and whip everything with a whisk for around 5 minutes.
- 12. You can add a bit of Garlic Stir-In Paste for that extra yummy smell.
- 13. Keep whipping the ingredients until the mash becomes smooth. If you want, you can sprinkle some salt and pepper on top.
- 14. Enjoy!
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Tips & Tricks
These tips and tricks are the ‘missing ingredients’ that are going to bring your mash-related skills to the next level.
More about the ingredients…
- Yukon Golds are the best potatoes out there for making a mash with their low water content and high starch. They also have a rich texture and subtle creaminess.
If you can’t find any Yukon Gold potatoes, you can always go for Russets. Those won’t be as creamy and dense, but Russets make lovely, fluffy, and light mash that is just as delicious. - Melted butter, sour cream, and stock – these are all great substitutes for heavy cream and milk.
Tricks to apply while cooking…
- Keep your potato slices relatively large. 3-inch pieces are perfect for making a mash.
If you cut the potatoes too small, more water will make its way inside the vegetable. And in the end, you’ll have a less flavorful product.
Yes, small pieces cook faster. But losing the marvelous taste is not really worth it.
- Don’t let your potatoes cool down before mashing. The little guys have to be hot, otherwise, your mash isn’t going to be super creamy.
- Instead of adding all the liquid ingredients and the butter to the potatoes simultaneously, you can try adding the fat (butter) first. Mix the future mash with the fat to ensure that the mash’s texture remains on point.
- If you have a few spare minutes, take your time and make small pours of liquid ingredients at a time. This will make it easier for the potatoes to absorb the milk and cream.
By the way, this trick will also help make sure that you don’t add too much liquid. - We can’t emphasize this enough – taste, taste, and taste your mash again while cooking. Adding salt to the dish only once might not be the right decision.
- Season the potatoes, taste them and then taste the dish every time after adding a new ingredient. The chances are high that you will decide to add a bit more salt as the seasoning can get diluted (especially, if you’re cooking starchy and fatty foods).
- It might be tempting to use an electric mixer but go for a masher or a ricer instead. It is far too easy to overwork the mash if you are using an electric appliance.
Ideally, you would want to gently ‘fold’ all the ingredients together.
For those who want to go the extra mile…
- If you want to add even more magic to the dish, then prepare some gravy to pour on top of your mashed potatoes (just like they do at Popeyes).
- You can choose to add a bit more flavor to the cream or butter. Simmer the ingredient on low heat with thyme, rosemary, or any other herb that you adore.
Don’t forget to strain the ‘special ingredient’ once you’re done. - Remember that reheated mashed potatoes are never as tasty as the fresh goodness.
If you can, try cooking the mash right before serving time. You can also keep the dish warm by covering it with a tea towel and putting it in a warm place. - If you want to remove excess potassium from the potatoes, simply double boil them.
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Conclusion
The best thing about mashed potatoes is that the dish is always going to be a crowd-pleaser. Whether you decide to serve the mash as part of a holiday dinner or on a regular Monday – everyone is going to love this creamy deliciousness.
But that is going to happen only if you manage to cook it right. As much as everyone loves a smooth mash, nobody wants to end up chewing a lumpy and sticky mass.
However, if you follow our Popeyes mashed potatoes recipe and take into consideration all of the tricks mentioned above, then nobody will ever be disappointed with your fabulous mash.
Bon appetite!
