KFC Mashed Potatoeshave a super creamy texture and buttery flavor. And, believe it or not, it’s just as easy to make them homemade as it is to pick them up from the drive thru — if not easier! My KFC mashed potato recipe is so perfect, you may never want to make them any other way!!
When it comes to dinnertime sides, there just isn’t a more classic, well-loved dish than potatoes!
There’s nothing like the flavor and texture of real potatoes as the main ingredient!
Whether they are mashed sweet potatoes or traditional, they pair well with just about any protein. This recipe is the real deal when it comes to comfort food.
KFC Mashed Potatoes
I love creating homemade versions of classic restaurant dishes, and considering my love for potato side dishes, I think sharing the KFC mashed potatoes recipe is a no brainer!!
With just a handful of ingredients and less than 30 minutes of cooking time, you can have a huge bowl of creamy, buttery potatoes. Or use them to make myKFC Famous Bowlcopycat.
If you need an easier method, you can save yourself some time and counter space by makingcrock pot mashed potatoes!
And for an Italian twist, trythis recipethat includes sun dried tomatoes, parmesan, and olive oil—yum!
Ingredient Notes and Substitutions
- Russet Potatoes– Russets are by and far the best potato for mashed potatoes! Another good option is Yukon Gold.
The original KFC mashed potatoes ingredients are a little different from the ones we use here. In the restaurant, they’re made with potato flakes.
The powdered mixture also contains a good bit of sodium, between the salt and MSG, as well as milk and other seasonings.
If you prefer using mashed potato flakes, you can use them instead of boiling peeled potatoes.
Just measure out the instant potatoes per the instructions on the box to make enough for 4-6 servings.
Then, follow our KFC mashed potato recipe ingredients and instructions for adding the milk and butter.
- Salted Butter– Adding butter to your spuds makes a huge difference in flavor and texture.
If you want to limit your salt intake, use unsalted butter and then salt the dish to taste after the fact.
- Heavy Cream– The secret to rich, luscious potatoes is heavy cream!
Half and half or regular milk can be used as substitutes, but the flavor and consistency will be less rich and creamy.
If you want to cut the KFC mashed potato calories, you can sub in whole or 2% milk.
- White Pepper– Using white pepper is a great option because it blends seamlessly into your spuds.
It also gives the KFC mashed potatoes a milder flavor, but black pepper works just as well.
Tips for the Creamiest Mashed Potatoes
- Don’t Use a stand mixer!
Not the tip you expected, right? Over mixing results in gluey and heavy mashed potatoes, which is the opposite of what we want.Instead of a mixer, use a potato ricer for a smooth, clump-free result. Don’t have one? Do your best using a potato masher.
- Mash Them While They’re Hot– The potatoes will stiffen and dry out as they cool, so be sure to mash them right away. This ensures they stay moist, light, and fluffy!
What food pairs well with mashed potatoes?
Copycat recipes like this give so many yummy options! The whole family can enjoy these potatoes with chicken nuggets, popcorn chicken, copycat KFC gravy, fried chicken, baked chicken breast, or any other new recipes that they want.
How do I thin thick mashed potatoes?
The key to good mashed potatoes is to make sure that they’re not too thick. You don’t want to feel like you’re eating something sticky like wallpaper paste!
Using simple ingredients is key for this original recipe, but if you feel like the potatoes are too thick, just add a bit of additional milk to thin them out.
What is the easiest way to peel potatoes?
Potato peelers are the easiest, fastest, and safest way to peel potatoes. This way, you’ll get the skin of the potatoes off, but leave as much of the actual potato intact. Simple!
Storing and Reheating KFC Potatoes
Keep your leftover spuds covered in the fridge and eat them within 3 days before they dry out and lose their flavor.
To reheat, all you need to do is cook them on 50% power in the microwave until warm. I suggest heating them for 2 minutes first.
Then stir and if they still aren’t quite warm through, you can cook for a minute longer.
You can also freeze KFC mashed potatoes — though the consistency does change as they thaw.
Plus, they’re so quick and easy to whip up, I recommend making them fresh. If you do freeze them, though, they’ll last for a couple of months.
Enjoy!
With love, from our simple kitchen to yours.
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Other Popular Copycat Recipes
KFC Mashed Potatoes
Donna Elick
KFC Mashed Potatoes are creamy and buttery smooth, without being too heavy or salty. This quick KFC copycat recipe is so easy to make!
5 stars from 1 review
Tried this recipe?Please comment and review!
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Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Side Dish
Cuisine American
Method Stovetop
Servings 6
Ingredients
- 4 large Russet potatoes, peeled and diced
- 1 tablespoon kosher salt, for water
- 1/2 cup salted butter
- 2/3 cup heavy cream
- 1/2 teaspoon white pepper
- 1 teaspoon salt, for seasoning
Instructions
Peel and dice potatoes into evenly sized pieces. Place potatoes in a large stockpot and fill with water that comes 1 inch above the top of the potatoes. Add 1 tablespoon of kosher salt to the potato water and bring to a boil.
Boil potatoes until they pierce easily with a fork (about 10 minutes after water reaches a full rolling boil.) Transfer potatoes to a colander and leave them to drain.
Meanwhile, place butter, cream, white pepper, and salt in the hot pan. Whisk to combine over medium heat, until the butter melts and the mixture is warm. Turn off heat.
Use a ricer to finely mash the cooked potato pieces directly into the cream mixture. Gently stir to combine into smooth, fluffy mashed potatoes. Do not overmix or the mashed potatoes will be heavy and have a gluey consistency.
Donna’s Notes
Store mashed potatoes in a covered container in the refrigerator. Reheat and consume within 3 days for the best flavor and texture.
Heavy cream and a full stick of butter makes rich, delicious mashed potatoes. You can reduce the amount of butter and/or substitute whole milk or 2% milk for a lighter option.
It is important to salt the potato water so that the potatoes are well seasoned while cooking. You can omit the extra salt in the cream mixture until you taste the finished mashed potatoes and then add more salt if needed at that time.
Use a ricer for super smooth mashed potatoes, just like KFC. KFC uses potato flakes in their mashed potatoes recipe, but we like to use fresh potatoes. Using a potato ricer eliminates all lumps, and it also keeps them from becoming overly starchy.
Gluey potatoes occur when beaten with a hand mixer or standing mixer. If you do not have a ricer, use a potato masher and mash by hand.
Nutrition
Serving: 0.5cup | Calories: 420cal | Carbohydrates: 45g | Protein: 6g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 71mg | Sodium: 1691mg | Sugar: 2g | Fiber: 3g | Calcium: 55mg | Iron: 2mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Tried this recipe?Let us know how it was!
Originally published August 2022, updated and republished December 2023
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