Go Back

KFC Mashed Potatoes and Gravy

KFC mashed potatoes and gravy with ultra-smooth mash and a glossy, peppery brown gravy made from a deep brown roux. Boiled russet potatoes are mashed until velvety, then topped with thickened beef-and-chicken broth gravy.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Russet potatoes
  • 2.5 lb russet potatoes Peeled and cubed.
Boiling and seasoning
  • 1 tbsp salt For the water.
  • 0.5 tsp salt For the mash.
Mashed potatoes
  • 4 tbsp unsalted butter
  • 0.5 cup whole milk Warmed.
Gravy base
  • 3 tbsp butter For gravy.
  • 0.25 cup all-purpose flour
  • 2 cup beef broth
  • 0.5 cup chicken broth
  • 1 tsp soy sauce
  • 0.5 tsp black pepper
  • 0.25 tsp onion powder

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Boil and tenderize the potatoes
  1. Add the peeled, cubed russet potatoes to a pot of salted water and boil for 15–18 minutes, until very tender. You’ll know they’re ready when a fork slides through easily.
Drain and mash
  1. Drain the potatoes thoroughly, then mash with the unsalted butter, warmed whole milk, and 1/2 teaspoon salt until very smooth. Keep mashing until no lumps remain and the texture looks fluffy.
Make a deep brown roux
  1. Melt 3 tablespoons butter in a saucepan over medium heat, then whisk in the all-purpose flour. Cook for 4–5 minutes, stirring constantly, until a deep brown roux forms and smells nutty.
Build the peppery brown gravy
  1. Slowly whisk the beef broth and chicken broth into the roux until smooth, with no visible lumps. Keep whisking as it thickens.
Simmer to thicken
  1. Stir in the soy sauce, black pepper, and onion powder, then simmer for 5 minutes until thick. The gravy should coat the back of a spoon.
Serve
  1. Spoon the mashed potatoes into bowls, make a well in the center, and fill with the glossy gravy. Let some gravy spill slightly over the sides for a classic look.

Notes

For the smoothest texture, mash while the potatoes are hot and add warm milk a little at a time. Store mashed potatoes and gravy separately in the fridge up to 3 days; reheat gently on the stove with a splash of milk or broth. Freezing is not recommended for the best gravy texture. For a lower-sodium swap, use reduced-sodium beef broth, chicken broth, and reduced-salt salted water.