Let’s Talk About These Copycat KFC Mashed Potatoes (& Gravy!)
Okay, confession time: I never intended to nail KFC’s mashed potatoes at home. But there was this one rainy Saturday when I was craving that creamy, peppery, salty goodness and there was no way I was getting out in the wind. So, I got a little obsessed, tinkered with a bunch of recipes, and landed on this version. It’s not exactly a secret family heirloom, but honestly, it’s close enough that my kids ask, “Wait, did you bring KFC home?” Which is, you know, both flattering and a tiny bit insulting? (I’ll take it as a win.)
Why You’ll Love This: From Lazy Nights to Sunday Feasts
I make this whenever I need pure comfort—like after a day when the world feels a bit upside-down, or when I’ve made Chicken Fried Steak and need the perfect sidekick. My partner, who is normally a potato snob (you know who you are, darling), can’t even tell the difference. The gravy, especially—oh man, that’s where all the magic hides. Sometimes I make a double batch just for fries (don’t judge). And I used to hate making gravy—lumpy disasters galore—but this method is honestly stress-proof (well, mostly; I’ve still managed to mess it up once or twice…)
What You’ll Need (Don’t Sweat the Small Stuff)
- Potatoes – About 2 pounds. Russet is classic, but Yukon Golds work. I sometimes use whatever’s knocking about in the pantry (my gran would have a fit, but it works!)
- Butter – At least 4 tablespoons. Go for salted or unsalted; I’ve tried both, no big difference.
- Milk – 1/2 cup, maybe a splash more. Cream makes it richer; sometimes I even use half-and-half if it’s near expiry.
- Sour Cream (optional) – A big spoonful adds tang. My neighbor swears by it; up to you.
- Salt & Pepper – To taste. KFC’s pretty generous with the pepper, if you ask me.
- Chicken Bouillon Powder or Cubes – 1 tablespoon. I like the Knorr stuff, but whatever’s on sale works.
- For the Gravy:
- 2 tablespoons Butter (or a splash of pan drippings if you’ve got ’em—makes it next level!)
- 2 tablespoons All-Purpose Flour
- 2 cups Chicken Broth (I’ve mixed half water, half broth in a pinch—doesn’t ruin anything)
- 1 teaspoon Onion Powder
- 1/2 teaspoon Black Pepper (or more, honestly)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Paprika (sometimes I skip it—depends on mood)
- Dash of Soy Sauce (not traditional, but trust me, it adds depth)
How I Actually Make This (With a Few Oopsies Along the Way)
- Get those potatoes going: Peel and chop your potatoes (chunks the size of a walnut, more or less). Boil them in salted water until fork-tender; about 15 minutes, but honestly, I just poke them until they feel right. Drain and let them steam dry for a minute (makes all the difference, actually).
- Mash it up: Toss the potatoes into a big bowl. Add butter and a splash of milk. Mash until smooth-ish. I use a hand masher because my mixer once made them gluey—never again! If it’s too stiff, add more milk. Taste, then add salt, pepper, and that sneaky spoonful of sour cream if you’re feeling wild.
- Gravy time: Melt butter (or drippings) in a saucepan. Stir in flour, whisking constantly. It’ll look a bit grainy at first—don’t panic, that’s normal. Cook for about 1-2 minutes until it’s blonde (I sometimes forget and let it go too brown, but it still tastes good). Slowly whisk in chicken broth; go slow, lumps are the enemy. Add onion powder, garlic powder, paprika, pepper, and soy sauce. Bring to a simmer; whisk until thickened. This is when I usually sneak a taste (or two). Adjust seasoning as you like.
- Serve and swoon: Heap the mash into bowls, drown them in gravy, and try not to eat the whole pot standing at the stove (guilty).
Notes: What I Learned After a Few Mishaps
- If you overcook the potatoes and they start falling apart, don’t stress—just drain them real quick and move on. They’ll be fine.
- I used to skip the soy sauce, but honestly, it’s the trick that makes the gravy taste more like the “real thing.”
- Once I tried mashing with a fork because my masher was in the dishwasher. It took forever but hey, my arms looked good after.
- Don’t use skim milk unless you absolutely have to—it’s a bit, um, sad.
Variations: Some Good, One Not So Much
- Garlic Mashed: Add a few roasted garlic cloves in the mash; my brother swears it’s better, but I still like the classic.
- Vegetarian Version: Use veggie broth and skip the chicken bouillon (still darn tasty, I promise!)
- Whole30-Friendly: Tried swapping in ghee and almond milk. It…didn’t taste like KFC, but it was edible.
Do You Need Any Fancy Equipment?
I use a potato masher and a whisk for the gravy, but if you don’t have a masher, honestly, a fork (or even a sturdy mug, in a pinch) gets the job done. I did that once in a borrowed kitchen—bit fiddly, but it worked!
Storing Leftovers (If You Even Get Any)
Just pop leftovers in the fridge, covered, for up to 3 days. But honestly, in my house it never lasts more than a day! The potatoes do thicken up, so add a splash of milk when reheating. Gravy goes in a jar—it’s good on toast, believe it or not.
How I Like to Serve It (Don’t Judge)
I always pile the potatoes high and make a little “gravy lake” in the middle. Sometimes (okay, a lot) I serve it with fried chicken and coleslaw, just like you’re supposed to. But my daughter loves it with corn and sometimes—wait for it—on top of her meatloaf. Weirdo, but it works.
What I Wish I’d Known: Pro Tips
- I once rushed the gravy, didn’t whisk enough, and ended up with flour lumps. Don’t do that. Take it slow.
- Let the potatoes steam dry before mashing. Makes all the difference. Trust me, I tried skipping that once and got potato soup.
- If you have cold butter, cut it into small cubes—it melts faster and blends in smooth. (Learned that after impatiently hacking at a big cold slab…)
FAQ: Real Questions I’ve Heard (Or Asked!)
- Can I use instant potatoes? You can, and in a pinch I have, but it’s just not the same. Homemade’s worth the extra time.
- What if my gravy is too thick? Just add a splash more broth or even water. Happens to me all the time when I get distracted!
- Is this gluten-free? Not as written, but if you use GF flour in the gravy, you’re golden. I tried Bob’s Red Mill one time and it worked.
- Can I freeze mashed potatoes? Sure, but the texture gets a bit weird. I actually think this tastes better the next day, fresh from the fridge and reheated.
- Why does my gravy taste bland? Try a bit more bouillon—or a dash more soy sauce. And don’t forget to taste as you go!
For a good chicken broth recommendation, I like this taste test from Serious Eats. And if you’re new to mashing potatoes, Bon Appétit has a handy guide (though honestly, I sometimes ignore the rules). Oh, and if you ever need a potato peeler, I’ve used this OXO peeler for years—not an ad, just love it.
And there you have it, my not-so-precise, KFC copycat mashed potatoes with gravy. Try it out and let me know if you make any wild tweaks—I’m always up for a new kitchen adventure. Or, if you manage to keep leftovers longer than a day, tell me your secret!
Ingredients
- 4 medium russet potatoes, peeled and cubed
- 1/4 cup unsalted butter
- 1/2 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
Instructions
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1Place peeled and cubed potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 15-20 minutes until potatoes are fork-tender.
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2Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy. Adjust seasoning to taste.
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3In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
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4Gradually whisk in chicken broth, onion powder, and garlic powder. Continue whisking until the gravy thickens, about 3-5 minutes. Season with salt and pepper as needed.
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5Serve the mashed potatoes hot, topped generously with the homemade gravy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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