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KFC Mashed Potatoes and Gravy

KFC mashed potatoes and gravy pairs smooth, buttery russet potatoes with a savory beef-and-chicken broth gravy. The potatoes are simmered until fork-tender, then topped with gravy thickened until it coats the back of a spoon.
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Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

For the mashed potatoes
  • 3 lb russet potatoes peeled and cut into 1 1/2-inch pieces
  • 8 cup cold water
  • 6 tbsp unsalted butter
  • 0.75 cup whole milk
  • 1 tsp salt
For the gravy
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 1 cup low-sodium beef broth
  • 1 cup low-sodium chicken broth
  • 0.25 tsp ground black pepper
  • 0.25 tsp onion powder
  • 0.125 tsp garlic powder

Method
 

  1. Place the potatoes in a 5-quart pot and add the cold water; add more water if needed to cover them.
  2. Bring to a boil over high heat.
  3. Reduce the heat to maintain a steady simmer and cook for 15 to 20 minutes, until the potatoes are very tender when pierced with a fork.
  4. Drain the potatoes well and return them to the pot.
  5. Set the pot over low heat for 1 minute, shaking it gently to dry the potatoes.
  6. Warm the butter and milk in a small saucepan over low heat until the butter melts; do not let the mixture boil.
  7. Mash the potatoes until smooth.
  8. Gradually mix in the warm butter and milk and the salt.
Make the gravy
  1. Melt the butter in a 2-quart saucepan over medium heat.
  2. Whisk in the flour and cook for 2 to 3 minutes, whisking constantly, until the roux is golden brown.
  3. Gradually whisk in the beef broth and chicken broth until smooth.
  4. Whisk in the black pepper, onion powder, and garlic powder.
  5. Bring the gravy to a gentle simmer and cook for 4 to 6 minutes, whisking often, until thick enough to coat the back of a spoon.
  6. Serve over the mashed potatoes.

Notes

For especially smooth potatoes, dry them in the pot for the full 1 minute before mashing. Refrigerate leftovers for up to 3 days; freezer-friendly, though the potatoes may change texture slightly after thawing. For a dairy-free swap, use plant-based butter and unsweetened oat milk.