Easy KFC-Style Mashed Potatoes Copycat Recipe
Okay, here we go! Let’s dive into the world of potato perfection. We’re talking KFC-style mashed potatoes, baby! This isn’t just any mashed potato recipe; it’s the creamy, dreamy, almost-too-good-to-be-true copycat that’ll have everyone convinced you secretly work at KFC. Seriously, prepare for the compliments. And the requests. You might have to start selling these at the next potluck!
My fam freaks for these potatoes. I mean, my husband will literally eat them straight from the pot while I’m trying to get dinner on the table. One time, I made a double batch and thought I was being all clever, prepping for leftovers the next day… nope. Gone. Every. Single. Spoonful. That’s when I knew I had a serious mashed potato addiction on my hands, and I wasn’t even mad about it. These have become a non-negotiable side dish around here, and I’m not complaining. It’s a guaranteed win, every time.
Why You’ll Love This Easy KFC-Style Mashed Potatoes Copycat Recipe
- Because they taste like pure, unadulterated comfort. Seriously, it’s like a hug in a bowl.
- They’re way easier to make than you think. Don’t let “copycat” scare you off. We’re talking simple ingredients, minimal effort, maximum flavor.
- Your kids will actually eat them. Mine usually side-eye anything remotely resembling a vegetable, but these? Vanished. It’s a miracle.
- You can totally customize them. Want more garlic? Go for it. Feeling wild? Throw in some chives. These potatoes are your canvas.
- They’re a serious crowd-pleaser. Bring these to any gathering, and you’ll be the MVP.
How to Make It
Okay, so first things first, you gotta peel and chop your potatoes. I usually use Yukon Golds because they’re naturally creamy, but honestly, Russets work just fine if that’s what you have. Don’t stress about getting them perfectly even – we’re mashing them anyway, right? Toss those chunks into a big pot, cover them with cold water (make sure it’s enough to cover all the potatoes), and then add a pinch of salt.
Now, crank up the heat and bring that water to a boil. Once it’s boiling, let the potatoes cook until they’re fork-tender. Like, you should be able to poke them easily with a fork, no resistance. This usually takes about 15-20 minutes, but keep an eye on them!
While the potatoes are boiling, you can get your other stuff ready. In a separate saucepan, melt your butter over medium heat. Once it’s melted, whisk in the all-purpose flour until it forms a smooth paste – that’s your roux, fancy pants! Cook that roux for about a minute or two, stirring constantly, to get rid of that raw flour taste.
Slowly pour in the milk and chicken broth, whisking constantly to avoid any lumps. Keep stirring until the sauce thickens up, which should take a few minutes. Then, stir in your salt, pepper, and garlic powder. Taste it and adjust the seasonings if you need to – maybe a little more salt, maybe a touch of garlic powder… you do you!
Once the potatoes are cooked, drain them well and put them back in the pot. Pour that creamy sauce all over the potatoes and grab your potato masher. Now, get to mashing! You can mash them as smooth or as chunky as you like – it’s totally up to you. Personally, I like a few lumps here and there.
WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!
And that’s it! Serve those bad boys up hot and prepare to be amazed. Seriously, these are SO good.
Ingredient Notes
- Potatoes: I’m a Yukon Gold kinda gal, but russets work in a pinch. Just don’t use those little red ones – they’re just… not the same.
- Butter: Real butter, people! Don’t even think about margarine. Trust me on this one.
- All-Purpose Flour: This is what thickens our gravy. Don’t skip it! Unless you’re gluten-free, then use a gluten-free blend. I’ve done it, and it totally works.
- Milk: Whole milk is best for that extra creaminess, but 2% will do if that’s what you’ve got. I’ve even used unsweetened almond milk when I was out of regular milk and… well, they were still edible. Just not AS decadent.
- Chicken Broth: Adds a depth of flavor that water just can’t provide. If you only have bouillon cubes, use those – just don’t overdo the salt!
- Salt, Pepper, Garlic Powder: The holy trinity of seasoning. Don’t be shy, but also don’t go overboard. Taste as you go! I swear, I never measure these. It’s all feel, baby.
Recipe Steps:
- Peel and Chop: Peel and chop the potatoes into evenly sized pieces.
- Boil: Place the potatoes in a pot, cover with cold water, add salt, and bring to a boil. Cook until fork-tender.
- Make Roux: In a separate saucepan, melt butter and whisk in flour to form a smooth paste (roux). Cook for 1-2 minutes.
- Create Gravy: Slowly whisk in milk and chicken broth into the roux until the sauce thickens.
- Season: Stir in salt, pepper, and garlic powder to the sauce. Adjust seasonings to taste.
- Mash: Drain the potatoes and return them to the pot. Pour the gravy over the potatoes.
- Combine: Mash the potatoes with the sauce to your desired consistency.
- Serve: Serve hot and enjoy!
What to Serve It With
Okay, so obviously, fried chicken is a classic pairing. But these mashed potatoes are also amazing with:
- Roast chicken or turkey
- Meatloaf (duh!)
- Grilled steak
- BBQ ribs
- Even just a simple side of steamed veggies
Honestly, they’re so good, they can be the star of the show. I’ve been known to eat a bowl for dinner. No shame.
Tips & Mistakes
- Don’t overcook the potatoes! Mushy potatoes = gluey mashed potatoes. Aim for fork-tender, not falling-apart tender.
- Warm your milk and broth before adding them to the roux. This helps prevent lumps. Nobody wants lumpy mashed potatoes.
- Taste, taste, taste! Seasoning is key. Don’t be afraid to add more salt, pepper, or garlic powder to your liking.
- Don’t be afraid of a little chunk! Unless you’re going for baby-food consistency, a few lumps are perfectly fine. Adds character, I say.
- If your mashed potatoes are too thick, add a little more milk or broth. If they’re too thin, simmer them for a few minutes to let some of the liquid evaporate.
Storage Tips
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. Reheat them in the microwave or on the stovetop, adding a splash of milk or broth to loosen them up if needed. And yeah, I’ve totally eaten these cold, straight from the fridge, for breakfast. Don’t judge. They’re delicious any time of day.
Variations and Substitutions
- Want to make them even creamier? Add a dollop of sour cream or cream cheese. It’s a game-changer.
- Feeling fancy? Sprinkle some chives or parsley on top.
- Out of chicken broth? Use vegetable broth or even just water with a bouillon cube.
- Dairy-free? Use plant-based milk and butter. Just be sure to choose unsweetened options.
- Garlic lover? Add roasted garlic to the potatoes for an extra punch of flavor. I once accidentally used garlic salt instead of regular salt… they were… intense.
Frequently Asked Questions
Easy KFC-Style Mashed Potatoes Copycat Recipe
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Easy KFC-Style Mashed Potatoes Copycat Recipe
Ingredients
Main Ingredients
- 4 cups russet potatoes peeled and cubed
- 2 tbsp unsalted butter
- 0.25 cup heavy cream warmed
- 0.5 tsp garlic powder
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper freshly ground
- 1 cup chicken broth for gravy
- 2 tbsp all-purpose flour for gravy
- 1 tbsp soy sauce for color and flavor in gravy
Instructions
Preparation Steps
- Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to medium-low and simmer until tender, about 15 minutes.
- Drain potatoes and return to pot. Add butter, warmed cream, garlic powder, salt, and pepper. Mash until smooth and creamy.
- For the gravy, in a medium saucepan over medium heat, combine chicken broth, flour, and soy sauce. Whisk continuously until thickened.
- Serve mashed potatoes topped with gravy.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
