Homemade KFC Potato and Gravy Recipe
Introduction
This KFC-style potato and gravy recipe brings the comforting flavors of crispy, fluffy potatoes smothered in rich, creamy gravy right to your table. Perfect as a hearty side or a meal on its own, it’s a nostalgic treat that’s easy to make at home.
Ingredients
- 1 batch homemade KFC Gravy
- 1.5kg (3lb) Sebago (Aus, dirt brushed), Russet (US), Maris Piper (UK) or other starchy potatoes
- 1 tbsp salt (for boiling water)
- 75g (5 tbsp) unsalted butter, cubed
- 1/2 cup (125ml) cream (heavy or thickened)
- 3/4 cup (185ml) full-fat milk
- Freshly ground black pepper, to taste
- Salt, to taste
Instructions
- Step 1: Peel the potatoes and cut them into 3cm (1.25 inch) cubes.
- Step 2: Place the potatoes in a pot and add 1 tablespoon salt and enough water to cover the potatoes by about 5cm (2 inches).
- Step 3: Bring the water to a boil, then cook the potatoes for around 15 minutes until they are very soft and beginning to fall apart.
- Step 4: Drain the potatoes and leave them in a colander to steam dry for 3 minutes.
- Step 5: While the potatoes steam, melt the butter in a saucepan over medium-high heat. Add the cream and milk and heat gently until just before simmering—do not boil. Remove from the heat.
- Step 6: Pass the potatoes through a potato ricer or use a masher with holes. Avoid using a beater, as it will make the mash dense.
- Step 7: Gently stir in the hot milk mixture, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until evenly combined.
- Step 8: Taste and adjust salt and pepper as needed.
- Step 9: Transfer the mashed potatoes into a serving bowl. Pour the homemade KFC gravy over the top and serve immediately.
- Step 10: For an authentic KFC at-home experience, serve alongside homemade fried chicken.
Tips & Variations
- Use starchy potatoes like Russet or Maris Piper for the fluffiest mash.
- Passing potatoes through a ricer ensures light, airy mash without lumps.
- Heat the cream and milk gently to avoid curdling and preserve a smooth texture.
- Add a little roasted garlic to the mash for extra depth of flavor.
- For a richer taste, substitute half the milk with additional cream.
Storage
Store leftover mashed potatoes and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally and adding a splash of milk to restore creaminess if needed. Avoid overheating as it can dry out the potatoes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a regular masher instead of a potato ricer?
Yes, a potato masher with holes works well, but avoid using an electric beater as it can make the mash dense and gummy.
How do I make homemade KFC gravy?
The homemade KFC gravy typically involves a rich chicken stock base thickened with a roux and seasoned with herbs and spices. You can find detailed recipes online or prepare gravy from your favorite chicken drippings.
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Homemade KFC Potato and Gravy Recipe
- Total Time: 35 minutes
- Yield: Approximately 6 servings 1x
Description
This recipe for KFC Potato and Gravy delivers a classic comfort food experience with fluffy, creamy mashed potatoes topped with rich homemade KFC-style gravy. Using starchy potatoes like Sebago, Russet, or Maris Piper ensures a light and airy texture, while the combination of butter, cream, and full-fat milk creates a smooth, indulgent mash that pairs perfectly with savory gravy. It’s a perfect side dish to accompany fried chicken or any hearty meal.
Ingredients
Potatoes
- 1.5kg/3lb Sebago (Australia, dirt brushed), Russet (US), or Maris Piper (UK) potatoes (or other starchy potatoes)
- 1 tbsp salt (for boiling water)
Mash Mix
- 75g (5 tbsp) unsalted butter, cubed
- 1/2 cup (125ml) cream (heavy or thickened)
- 3/4 cup (185ml) full-fat milk
- Freshly ground black pepper, to taste
- Salt, to taste
Gravy
- 1 batch homemade KFC Gravy
Instructions
- Prepare Potatoes: Peel the potatoes and cut them into approximately 3cm (1.25 inch) cubes to ensure even cooking.
- Boil Potatoes: Place the cubed potatoes in a pot and add 1 tablespoon of salt along with enough water to cover the potatoes by about 5cm (2 inches). Bring the water to a boil, then continue boiling for 15 minutes until the potatoes are very soft and starting to fall apart.
- Drain and Steam Dry: Drain the potatoes in a colander and leave them to steam dry for 3 minutes; this removes excess moisture for fluffier mash.
- Prepare Milk Mixture: While potatoes are draining, melt the cubed butter in a saucepan over medium-high heat. Add the cream and milk, and gently heat the mixture until it is just below simmering point. Do not allow it to boil, then remove from heat.
- Mash Potatoes: Pass the potatoes through a potato ricer or use a masher with holes (avoid using a beater as it can make the mash dense).
- Combine: Gently stir in the hot milk, cream, and butter mixture along with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper until just combined.
- Season to Taste: Taste the mashed potatoes and adjust salt and pepper if needed for perfect seasoning.
- Serve: Transfer the mashed potatoes into a serving bowl. Pour over the homemade KFC gravy and serve immediately.
- Optional Serving Suggestion: For an authentic KFC at-home experience, serve with homemade fried chicken to complement the dish.
Notes
- Use starchy potatoes like Russet, Sebago, or Maris Piper for light and fluffy mashed potatoes.
- Avoid using a beater or electric mixer to mash potatoes as it can make them dense and gummy.
- Letting the potatoes steam dry after draining helps achieve the perfect fluffy texture.
- The milk and cream mixture should be heated gently and not boiled to preserve smoothness.
- Adjust seasoning carefully to balance the richness of the mash with the savory gravy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: KFC, mashed potatoes, homemade gravy, comfort food, side dish, classic recipe, starchy potatoes, creamy mash
