What type of potatoes work best for making KFC-style mashed potatoes?

For KFC-style mashed potatoes, starchy potatoes like Russet, Sebago, or Maris Piper are ideal. These varieties have a high starch content that breaks down easily, resulting in fluffy, creamy mashed potatoes similar to those served at KFC. Avoid waxy potatoes such as red or new potatoes, as they tend to become gluey rather than smooth when mashed.

Can I use instant mashed potato flakes instead of fresh potatoes for this recipe?

Yes, instant mashed potato flakes can be used to replicate KFC mashed potatoes quickly and with consistent texture. KFC itself uses instant flakes made from real potatoes, which yield creamy and fluffy results. Simply heat milk, water, butter, and salt, then stir in the flakes until light and smooth, adjusting the liquid for desired consistency.

How do I make the gravy like KFC’s version without using chicken drippings?

KFC gravy does not contain fried chicken drippings; instead, it uses chicken and beef bouillon cubes for flavor. To make it, create a roux by cooking butter and flour together, then slowly whisk in a mixture of hot water infused with chicken and beef bouillon cubes. Simmer until thickened and season with freshly ground black pepper for the signature taste.

Is it better to use a potato ricer or a hand masher for creamy mashed potatoes?

A potato ricer is preferred because it gently presses cooked potatoes through small holes, producing light and airy texture without activating excess starch. A hand masher with holes is a good alternative, but avoid using electric beaters or mixers, as they can overwork potatoes and make them dense and gluey instead of fluffy.

Can I use chicken broth instead of water and stock cubes in the gravy recipe?

Yes, chicken broth can replace the combination of hot water and bouillon cubes when making KFC-style gravy. Using broth adds natural chicken flavor and richness, streamlining the process. Just ensure the broth is well-seasoned, and adjust the flour and butter roux thickness accordingly to achieve the smooth gravy consistency.

KFC Potato and Gravy Recipe with Easy Mashed Potatoes

Name: kfc potato and gravy recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: – 4 large russet potatoes; – 75 g unsalted butter; – 1/2 cup heavy or thickened cream; – 3/4 cup full-fat milk; – 5 tablespoons all-purpose flour; – chicken broth; – 2 teaspoons beef bouillon; – 1 tablespoon salt; – freshly ground black pepper

Ingredients

– 4 large russet potatoes

– 75 g unsalted butter

– 1/2 cup heavy or thickened cream

– 3/4 cup full-fat milk

– 5 tablespoons all-purpose flour

– chicken broth

– 2 teaspoons beef bouillon

– 1 tablespoon salt

– freshly ground black pepper

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Instructions

First Step: Prep the potatoes Peel 4 large russet potatoes and cut them into uniform 3 cm cubes to ensure even cooking. Rinse the potatoes under cold water to remove excess starch, which helps improve texture and fluffiness after cooking.

Second Step: Cook the potatoes Place the potatoes into a large pot, add 1 tablespoon of salt, and cover with cold water by about 5 cm. Bring the water to a boil over high heat, then reduce to medium, and simmer the potatoes until very tender about 15 minutes. Drain carefully and let them steam dry in a colander for about 3 minutes to remove excess moisture.

Third Step: Prepare the mashed potatoes While the potatoes drain, melt 75 g (5 tablespoons) of unsalted butter in a saucepan over medium-high heat. Add 1/2 cup of heavy cream and 3/4 cup full-fat milk, warming the mixture just until close to simmering do not boil. Remove from heat.

Fourth Step: Mash the potatoes Pass the cooked potatoes through a potato ricer or gently mash using a masher with holes, avoiding beaters or mixers which can make the mash gluey. While still hot, slowly mix in the warm milk-cream and butter blend. Season the mash with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, adjusting to taste.

Fifth Step: Prepare the gravy In a separate bowl, dissolve 2 teaspoons each of beef and chicken bouillon in 2 1/2 cups of hot water; set aside. In a saucepan, melt 3 tablespoons unsalted butter over medium-high heat until bubbly and golden. Reduce heat to medium-low and whisk in 5 tablespoons all-purpose flour to form a roux. Cook, stirring frequently, until golden brown about 5 minutes to deepen flavor.

Sixth Step: Finish the gravy Gradually add the bouillon mixture to the roux while whisking constantly, increasing heat to medium-high. Stir continuously until the gravy thickens, roughly 5 minutes. Season with 3/4 teaspoon kosher salt and freshly ground black pepper to taste. Keep warm until serving.

Final Step: Plate and serve Serve the creamy mashed potatoes hot in bowls or plates, generously topped with the warm, homemade gravy. Garnish with fresh parsley if desired. This classic kfc potato and gravy recipe pairs beautifully with fried chicken, roasted meats, or steamed vegetables for a comforting meal.

Notes

For extra flavor, add a pinch of cinnamon or nutmeg. These pancakes also pair well with nuts or chocolate chips.

Author: Camille Hayes
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Frying
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 2 pancakes
Calories: 190
Sugar: 8g
Sodium: 200mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg