Mashed Potatoes & Gravy cravings hit at the absolute worst times. The kind of craving that pulls you past fast food (ugh, the drive-thru line is endless) and into your own kitchen. But then comes the panic—what if it’s gluey, or worse, bland? Been there, felt that disaster brewing. Luckily, ever since I gave this KFC-style mashed potatoes and gravy a whirl, my family pretty much thinks I run a five-star restaurant. Trust me, it’s a game changer. Oh, and if you’re ever in the mood to pair these with something mega-flavorful, check out these buttery garlic pork chops with smooth mashed potatoes or maybe this garlic parmesan chicken steak bake with cheesy loaded mashed potatoes for that double comfort punch.
What you need for KFC Potato and Gravy
You probably already have most of the stuff right in your pantry, but don’t stress if you need a short grocery trip. Trust me, the simple ingredient list is half the magic. This is definitely not the time to dig deep for gourmet.
First off, go for russet potatoes if you can—they mash up so nice and fluffy, but Yukon Gold is absolutely not outlawed in my kitchen either. You’ll need a heap of butter. Don’t skimp. Some people think you can fake it but I swear by real butter. Next, grab milk (whole milk for that true creamy dream) and a pinch of salt.
The gravy part—that’s where it gets interesting. Some swear by chicken stock cubes, others go for chicken broth with flour. Whichever side you pick, add a little onion powder and black pepper to round it off. If you want to really get that deep KFC taste, try a dash of mushroom or beef stock powder. Overkill? Maybe, but you’ll thank me later.
Oh, one memo: Don’t bother peeling every last bit off the potatoes if you like that extra rustic texture. Perfection is overrated, right? And never, ever skip the butter!
“My kids actually licked their plates clean. Honest! This homemade mashed potatoes & gravy is so much better than fast food.” – Jess from Ohio
Ingredient
Measurement
Tip
Russet Potatoes
2 lbs
Perfect for fluffy texture
Butter
1/2 cup (1 stick)
Use unsalted for better control
Whole Milk
1/2 cup
Warmed for best mixing
Chicken Stock
2 cups
Enhances gravy flavor
Onion Powder
1 tsp
Adds depth to gravy
Black Pepper
1/2 tsp
Freshly ground is best
How to make KFC Mashed Potato
Making these mashed potatoes & gravy isn’t rocket science, you just need a little patience and a decent arm for mashing (or a ricer—more on that in a sec). I used to rush the potato boiling bit, but now I let them go just until fork-tender. Undercooked? You’ll regret it, so take a beat.
After draining, toss in a big knob of butter right while they’re steamy. Pinky swear: it gets sucked right in. Pour in a splash of milk (warmed, if you remember… cold milk cools the mash weirdly). Then mash. Or whip. Or squish, whatever works for you. Some folks call for cream cheese, but I say don’t complicate it on your first round.
The gravy’s less scary than it sounds. Stir together a bit of flour and fat, then slowly whisk in your broth. Keep at it until it thickens, toss in those seasoning powders, then—key step—strain out any weird lumps. You want smooth.
I taste-test at nearly every step. Sometimes I over-salt, sometimes I forget the pepper, but nothing’s an exact science in my kitchen.
And hey, one little secret: make sure to pour the piping hot gravy over just before serving. Microwaved cold potatoes are just, well, tragic.
Potato Ricer = soft, fluffy, creamy texture
Want restaurant-worthy, cloud-like mashed potatoes? The kind that don’t glue themselves to your spoon? Grab yourself a potato ricer. I was a skeptic. Then I tried it. Boom, next-level mashed potatoes & gravy.
When you push the hot, boiled potatoes through the ricer, it separates out all those annoying lumps. No more jaw workout needed. You don’t even have to peel all your potatoes before boiling (talking to you, lazy weeknights)—the ricer keeps skins out of the mash, or catches them anyway.
And honestly, it’s weirdly satisfying. Feels like you’re prepping for Thanksgiving, even when it’s just you and the dog. If you don’t have a ricer, smushing with your old hand masher works okay, but once you go ricer, you’ll side-eye everything else.
Try this once. You’ll see what all the fuss is about—fluff you could nap on.
What to serve with KFC Potato and Gravy
I mean, if you want the full “Sunday dinner at grandma’s” vibe, this dish is practically begging for some hearty sides and mains. Here’s what I reach for when the mood strikes:
Fried or baked chicken is a classic, but pork chops (extra points for those buttery garlic pork chops with smooth mashed potatoes) guarantee happy faces.
I love roasted green beans (like in these epic country ranch green beans and potatoes with bacon).
For something with a little extra zing, spoon this mashed potatoes & gravy right alongside a big helping of rustic Italian sausage with peppers and onions over garlic mashed potatoes.
Homemade biscuits always win. I cheat sometimes, but shhh.
Honestly, you could pretty much put this mashed potatoes & gravy on anything—even as the ultimate comfort food by itself (no rules in my kitchen).
Watch how to make it
Let’s be real, sometimes it helps a whole lot to just see someone tackle mashed potatoes & gravy. Watching me mash and pour (awkward apron, big mess included) will make you feel right at home. No film crew, just kitchen counter chaos and the real deal. A few bonus tips on getting the texture perfect and not burning the gravy (I did that once and, whoa, total kitchen regret).
Common Questions
Do I have to peel the potatoes?
Not really—especially if you like a little rustic action. I sometimes leave the skins on for that “homemade” feel.
How do I avoid gluey mashed potatoes?
Boil until just tender, drain well, and use a ricer or mash gently. Overworking is a big no-no.
Can I make the potatoes and gravy ahead of time?
You can, but honestly, fresh is best. If you have to reheat, do it gently and maybe add a splash of milk.
What’s the secret to restaurant-style gravy?
Stock cubes with a hit of pepper (sometimes a little garlic powder) make all the difference. Oh, and strain out the lumps for smoothness.
Can I freeze leftovers?
Yep, mashed potatoes & gravy freeze pretty well. Just stir well when reheating.
This is comfort food you’ll actually want to make again
If you’ve made it this far, you probably get why I’m obsessed with mashed potatoes & gravy. The right potatoes, tons of butter, and gravy from scratch—makes regular weeknights taste special. Give it a spin and let me know if you get as hooked as I am. If you need some expert reassurance while perfecting your KFC Potato and Gravy recipe, try this one from RecipeTin Eats, or geek out over gravy tricks with advice from Reddit’s mash potatoes thread. Or if you want a plant-based twist (trust me, it’s good to experiment), check out this Mashed Potatoes and Gravy from Forks Over Knives. Dig in and make it your own—no judgement if you grab seconds (or thirds).
This KFC-style mashed potatoes and gravy is homemade comfort food that’s soft, fluffy, and full of flavor, perfect for satisfying those late-night cravings. With a few simple ingredients and techniques, you can create a dish that your family will love.
Ingredients
Instructions
Boil the russet potatoes until fork-tender. Avoid overcooking to prevent gluey texture.
Drain the potatoes and add a big knob of butter while still steaming. Pour in warmed milk, and mash until fluffy.
Stir together flour and fat in a pan, then slowly whisk in chicken stock until thickened. Add seasoning powders and strain for a smooth texture.
Notes
For a rustic texture, do not worry about peeling the potatoes completely.
