Sides

KFC Inspired Mashed Potatoes & Gravy

Name: KFC Inspired Mashed Potatoes & Gravy
Prep time: 20 min
Cook time: 25 min
Yield: 6 servings
Ingredients: 2 pounds russet potatoes; 4 tablespoons butter; 1/2 cup whole milk; Salt and black pepper; 2 tablespoons butter for the gravy; 2 tablespoons all-purpose flour; 2 cups chicken broth; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; Black pepper to taste

Creamy mashed potatoes topped with rich, savory brown gravy for the ultimate comfort food side dish. Perfect alongside fried chicken, biscuits, or roasted meats.

Inspired by KFC

Prep

20 min

Cook

25 min

Serves

Difficulty

Easy

Method

1
Peel the potatoes and cut them into evenly sized chunks so they cook at the same rate.
2
Place the potatoes into a large pot of salted cold water.
3
Bring the water to a boil and cook until the potatoes are fork-tender.
4
Drain the potatoes thoroughly and return them to the warm pot for one minute to remove excess moisture.
5
Mash the potatoes until smooth.
6
Gradually mix in butter, warm milk, and a little salt until creamy.
7
In a separate saucepan, melt the gravy butter, whisk in the flour, then gradually whisk in the chicken broth, onion powder, garlic powder, and black pepper.
8
Whisk continuously while the gravy simmers until it thickens.
9
Taste both the mashed potatoes and gravy, adjusting the seasoning if necessary.
10
Spoon the mashed potatoes into serving bowls and generously top with warm gravy before serving.

Recipe notes

Start potatoes in cold salted water so the centers and edges cook evenly. Let drained potatoes steam dry for a minute, then mash before adding warm milk; excess water is a common cause of loose potatoes.

Planning, storage, and serving

Storage and reheating

Refrigerate potatoes and gravy in separate shallow containers within 2 hours and use within 3 days. Reheat potatoes with a splash of milk and gravy in a saucepan to a simmer; freeze gravy up to 1 month, but potatoes may become grainy after freezing.

Make-ahead tips

Make the gravy up to 2 days ahead. Peel and cut potatoes a few hours early and hold them submerged in cold water in the refrigerator, then drain and cook close to serving.

What to serve with it

- Fried or roasted chicken
- Green beans or corn
- Warm biscuits

Equipment needed

- Large pot
- Potato masher or ricer
- Small saucepan and whisk

Difficulty explained

This easy side uses two simple preparations; even potato pieces and a lump-free roux are the key details.

Nutrition estimate

Calories

245

Protein

Carbs

32g

Fat

11g

Sat. fat

Fiber

Sugar

Sodium

500mg

Estimated nutrition per serving. Values are approximate and can change materially with brands, substitutions, optional toppings, portion size, and cooking method.

Alternatives

Yukon Gold potatoes can replace russets for a denser, buttery mash with less fluffiness.
Vegetable broth can replace chicken broth for a vegetarian gravy if the remaining ingredients and seasonings are suitable.
Use a potato ricer for the smoothest mash, but never process potatoes in a blender because they become gluey.

Pitfalls to Watch Out For

Overmixing ruptures too much starch and creates gummy potatoes; mash only until smooth.
Adding cold milk cools and tightens the potatoes; warm it first and add gradually.
If gravy lumps, whisk vigorously or strain it; if it is too thick, add warm broth a tablespoon at a time.

Nutrition Context

Potatoes provide carbohydrate, potassium, and some fiber; butter and milk add saturated fat, while broth and seasoning drive sodium.
A smaller gravy ladle or lower-sodium broth can meaningfully reduce sodium and richness.

FAQ

Why start potatoes in cold water?

Cold water lets the centers and exteriors heat together. Dropping chunks into boiling water can leave firm centers and waterlogged edges.

How do I prevent gluey mashed potatoes?

Drain thoroughly and mash only until smooth. Blenders and food processors overwork potato starch and create a sticky texture.

Why should the milk be warm?

Warm milk blends without cooling or tightening the potatoes. Add it gradually so the mash does not become loose.

How do I keep gravy from forming lumps?

Cook butter and flour into a smooth roux, then whisk in broth slowly. Maintain a gentle simmer while it thickens.

Can the potatoes and gravy be reheated?

Refrigerate them separately. Reheat potatoes with milk and butter, and loosen gravy with broth while whisking on low heat.