Print

KFC-Style Mashed Potatoes

KFC-Style Mashed Potatoes - recipe card
Print Recipe

Creamy, buttery, and perfectly smooth, these copycat KFC mashed potatoes are ultra-comforting with a rich, savory flavor. Made with russet potatoes, butter, milk, and a touch of chicken bouillon for that signature taste, they’re the ultimate side dish for any meal.

Ingredients

Scale
  • 2 pounds Russet potatoes, peeled and cut into 1-inch chunks
  • 1 teaspoon kosher salt, plus more for the cooking water
  • 1/2 cup whole milk, warmed
  • 1/4 cup unsalted butter (4 tablespoons), cut into small pieces
  • 1/4 cup sour cream, at room temperature
  • 1 teaspoon chicken bouillon granules (or 1 crushed bouillon cube)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon white pepper (or black pepper, to taste)
  • Chopped fresh chives, for garnish (optional)

Instructions

  1. Place the peeled and cut potatoes in a large pot (4-quart or larger) and cover with cold water by about 2 inches. Add 1 tablespoon of kosher salt to the water. The salted water seasons the potatoes from within, ensuring the final dish is flavorful, not just salted on the surface.
  2. Set the pot over high heat and bring the water to a rolling boil. Once boiling, reduce the heat to medium-high and continue to boil for 15-20 minutes, or until the potatoes are fork-tender. You should be able to easily pierce a potato chunk with a paring knife and it falls off the fork with little resistance—no raw, hard centers.
  3. Drain the potatoes thoroughly in a colander. Return the drained potatoes to the hot pot and place it back on the stove over low heat for 1-2 minutes, shaking occasionally. This step dries out the potatoes, removing excess steam and moisture, which prevents a gummy final texture.
  4. Using a potato ricer or a hand masher, mash the potatoes until they are smooth and free of lumps. If using a hand masher, work in a folding motion and do not over-mash, as this can make the potatoes gluey. A ricer yields the fluffiest, most consistent texture, closely resembling KFC’s smooth consistency.
  5. Add the warm milk, butter pieces, sour cream, chicken bouillon granules, garlic powder, onion powder, and white pepper to the mashed potatoes. Warm liquids and room-temperature dairy incorporate more smoothly and keep the potatoes hot, preventing a cooled, stiff mash.
  6. Using a wooden spoon or silicone spatula, gently fold the ingredients into the potatoes until the butter is completely melted and everything is fully combined. Do not vigorously stir or use an electric mixer, as overworking can cause the starches to become over-developed and the potatoes to turn gummy.
  7. Taste the potatoes and adjust seasoning with additional kosher salt and pepper if needed. Keep in mind that the bouillon adds saltiness, so taste before adding more salt.
  8. Transfer the mashed potatoes to a serving bowl. Garnish with optional chopped chives for a pop of color and fresh flavor, and serve immediately while hot.

Notes

Storage: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days. Freezing: These can be frozen for up to 2 months in a freezer-safe container. Thaw overnight in the fridge before reheating. Reheating: Transfer to a saucepan and reheat over medium-low heat, stirring frequently, until warmed through (about 5-7 minutes). Add a splash of milk or a little butter to restore creaminess. Alternatively, microwave in 30-second intervals, stirring in between, until hot. Avoid reheating too many times to prevent a dry texture.

Nutrition

Keywords: KFC mashed potatoes, copycat KFC mashed potatoes, creamy mashed potatoes, buttery mashed potatoes, side dish, comfort food, American recipe, homemade mashed potatoes, russet potato recipe, easy mashed potatoes

Find it online: https://copycatkitchenco.com/kfc-style-mashed-potatoes/