✔ Updated · matches our video: cold start, dry-out, butter first
My Popeyes mashed potatoes are a copycat-style version of the creamy, garlicky mash from the fried chicken counter, made from scratch with Yukon Gold potatoes, and I make a big pot whenever fried chicken is on the menu.
At a glance
The one tip that matters: After draining, put the potatoes back in the pot over low heat and toss them for about 2 minutes. Driving off the last of the water is what makes the mash fluffy instead of soupy.
The difference between fluffy and gluey mash is mostly about water and handling: start the potatoes in cold water, stop at fork-tender, dry them in the hot pot for 2 minutes, then add melted butter first and hot dairy after. The garlic simmers right along with the potatoes, so it turns soft and mellow and mashes straight in. Serve it plain with butter, or the Popeyes way under a ladle of Cajun-style gravy.
Why You'll Love This Mash
- Creamy and garlicky, with whole garlic cloves simmered soft and mashed right in.
- Fluffy, never gluey, thanks to a quick dry-out in the pot and gentle mashing.
- Feeds a crowd: 4 pounds of potatoes makes about 8 servings for a holiday table or a fried chicken night.
What Makes Popeyes-Style Mashed Potatoes Different?
The mashed potatoes at a fried chicken counter are smooth, buttery and seasoned well, and they're usually served under a ladle of Cajun-style gravy. This copycat-style version keeps that smooth, rich texture but makes it from scratch, with a generous amount of garlic simmered right in with the potatoes and a mix of milk, cream and a little olive oil.
The method is what makes it reliable: a cold-water start, stopping at fork-tender, drying the potatoes in the hot pot, butter first and hot dairy added a little at a time. Our video walks through every step.
The 3 Tips From Our Video
Our step-by-step video shows exactly how to make this mashed potatoes. Watch it in the recipe card below; these are the three tips that make the biggest difference.
- Dry the potatoes in the hot pot. After draining, toss them over the heat for about 2 minutes so the steam escapes; less water means fluffier mash.
- Add hot dairy, butter first. Butter goes in first, then hot milk and cream, never straight from the fridge.
- Don't over-whip. Mash until smooth and stop; whipping too long turns potatoes gluey.
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 Yukon Gold potatoes. They mash naturally creamy and buttery. Russets work too and give a lighter, fluffier mash, but they soak up more dairy.
- Start in cold water. Potatoes dropped into boiling water overcook on the outside before the middle is done. A cold start cooks them evenly all the way through. I salt the water as soon as it goes in the pot, so the potatoes are seasoned from the inside.
- Stop at fork-tender. Start testing at about 15 minutes. Waterlogged, falling-apart potatoes make soupy mash.
- Season the mash, not just the water. A little salt in the water seasons the potatoes, but most of the salt goes in at the end, when you can taste it.
- Hold back some of the liquid. Start with about 1 1/2 cups of the hot dairy and add more only if needed. You can always loosen mash, but you can't take liquid back out.
- Rescue gluey mash. If it has been overworked, fold in about 1 tablespoon of melted butter per pound of potatoes. It won't undo the glue completely, but it softens the texture.
Popeyes-Style Garlic Mashed Potatoes (Copycat)
8
servings15
minutes30
minutes300
kcal45
minutesCopycat-style Popeyes mashed potatoes: Yukon Gold potatoes and garlic started in cold water, simmered until just fork-tender, dried in the hot pot, then mashed with melted butter first and hot milk, cream and olive oil. Creamy, garlicky and fluffy, never gluey. Serves about 8.
Ingredients
- For the Potatoes
4 lb Yukon Gold potatoes (about 8 medium), peeled
8 garlic cloves, peeled and halved lengthwise
1 tablespoon salt, divided (1 teaspoon for the water, about 2 teaspoons for the mash)
- For the Mash
3 tablespoons unsalted butter, melted
2 cups whole milk
1 cup heavy cream
2 tablespoons extra-virgin olive oil
1/4 teaspoon freshly ground white pepper
Directions
- Cook the Potatoes
- Cut the peeled potatoes into 3/4-inch (2 cm) rounds so they cook evenly. Give them a quick rinse in cold water.
- Put the potatoes and halved garlic in a large pot, cover with cold water by about 1 inch and add 1 teaspoon of the salt. Bring to a boil over high heat, then lower the heat and simmer, partly covered.
- Start testing at about 15 minutes. The potatoes are ready as soon as a fork slides in with no resistance, usually 18 to 20 minutes. Don’t let them go further and fall apart.
- Dry and Mash
- Meanwhile, heat the milk, cream and olive oil in a small saucepan until steaming but not boiling. Keep it warm.
- Drain the potatoes and garlic well and return them to the empty pot. Set it over low heat and gently toss the potatoes for about 2 minutes, until the steam stops rising and they look dry and floury.
- Mash the potatoes and garlic with a potato masher, or press them through a ricer, until smooth. Stir in the melted butter first, so it coats the potato.
- Pour in about 1 1/2 cups of the hot dairy and fold it in gently with a wooden spoon. Add more, a splash at a time, only until the mash is as creamy as you like. Don’t use an electric mixer and don’t over-whip, or the mash turns gluey.
- Season with about 2 teaspoons of salt and the white pepper, tasting as you go. Serve hot, with butter or Cajun-style gravy.
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How to Make Cajun-Style Gravy for Mashed Potatoes
To serve these the Popeyes way, spoon a quick Cajun-style brown gravy over the top. It makes about 2 cups, enough for the whole pot of mash.
- Brown the meat (optional): in a saucepan, cook 1/4 pound ground beef or ground pork, breaking it into very fine crumbles, until no pink remains and it reaches 160°F. Leave the fat in the pan.
- Make a roux: add 2 tablespoons butter and 3 tablespoons all-purpose flour and stir over medium heat for 4 to 5 minutes, until peanut-butter brown.
- Add the aromatics: stir in 2 tablespoons each of very finely chopped onion, celery and green bell pepper and cook for 2 minutes.
- Whisk in the broth: slowly whisk in 2 cups chicken or beef broth, then add 1 teaspoon Cajun seasoning and 1/4 teaspoon black pepper.
- Simmer: cook, stirring, for 5 to 8 minutes, until thick enough to coat a spoon. Taste for salt, since Cajun seasoning and broth are already salty.
What to Serve With Popeyes Mashed Potatoes
Mashed potatoes and gravy belong next to crispy fried chicken. Try them with our KFC-style original chicken, a Popeyes chicken sandwich, or homemade Popeyes biscuits. Leftover mash also makes great potato cakes: mix in an egg and a little flour, shape into patties and pan-fry until golden and hot all the way through.
Frequently Asked Questions
Are Popeyes mashed potatoes real potatoes?
Restaurant mashed potatoes are often made from dehydrated potato flakes for consistency. This copycat-style recipe is made from scratch with fresh Yukon Gold potatoes, garlic, butter, milk and cream, so it tastes richer than a mix.
Why are my mashed potatoes gluey?
I’ve made gluey mash, and it always comes from overworking the potatoes, which releases too much starch. Electric mixers and blenders are the usual cause. Mash by hand or use a ricer, fold the dairy in gently and stop as soon as the mash is smooth.
Why dry the potatoes in the pot after draining?
Drained potatoes still hold surface water. Tossing them in the hot pot over low heat for about 2 minutes drives it off as steam, so the potatoes absorb the butter and cream instead of turning soupy.
Why add butter before the milk and cream?
Adding melted butter first coats the potato starch with fat, which helps keep the mash smooth and creamy. Then the hot dairy goes in. Cold milk or cream cools the mash and is harder to absorb, so always heat it first.
Are Popeyes mashed potatoes gluten free?
This homemade mash is naturally gluten free, since it's just potatoes, garlic, butter, dairy and seasoning. Gravy usually contains wheat flour, so make it with a gluten-free flour blend or cornstarch if needed. Check the restaurant's own allergen information for their version.
How do I store and reheat leftover mashed potatoes?
Refrigerate leftovers within 2 hours, in an airtight container, for up to 4 days. Reheat on the stove or in the microwave with a splash of milk, stirring, until steaming hot (165°F). For a buffet, keep the mash at 140°F or above.
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