KFC Mashed Potatoes have a super creamy texture and buttery flavor. And, believe it or not, it’s just as easy to make them homemade as it is to pick them up from the drive thru — if not easier! My KFC mashed potato recipe is so perfect, you may never want to make them any other way!!
When it comes to dinnertime sides, there just isn’t a more classic, well-loved dish than potatoes!
Whether they are mashed sweet potatoes or traditional, they pair well with just about any protein.
KFC Mashed Potatoes
I love creating homemade versions of classic restaurant dishes, and considering my love for potato side dishes, I think sharing the KFC mashed potatoes recipe is a no brainer!!
With just a handful of ingredients and less than 30 minutes of cooking time, you can have a huge bowl of creamy, buttery potatoes.
If you need an easier method, you can save yourself some time and counter space by making crock pot mashed potatoes! And for an Italian twist, try this recipe that includes sun dried tomatoes, parmesan, and olive oil — yum!
Ingredient Notes and Substitutions
- Russet Potatoes – Russets are by and far the best potato for mashed potatoes! Another good option is Yukon Gold.
The original KFC mashed potatoes ingredients are a little different from the ones we use here. In the restaurant, they’re made with potato flakes.
The powdered mixture also contains a good bit of sodium, between the salt and MSG, as well as milk and other seasonings.
If you prefer using mashed potato flakes, you can use them instead of boiling peeled potatoes.
Just measure out the instant potatoes per the instructions on the box to make enough for 4-6 servings.
Then, follow our KFC mashed potato recipe ingredients and instructions for adding the milk and butter.
- Salted Butter – Adding butter to your spuds makes a huge difference in flavor and texture.
If you want to limit your salt intake, use unsalted butter and then salt the dish to taste after the fact.
- Heavy Cream – The secret to rich, luscious potatoes is heavy cream!
Half and half or regular milk can be used as substitutes, but the flavor and consistency will be less rich and creamy.
If you want to cut the KFC mashed potato calories, you can sub in whole or 2% milk.
- White Pepper – Using white pepper is a great option because it blends seamlessly into your spuds.
It also gives the KFC mashed potatoes a milder flavor, but black pepper works just as well.
Tips for the Creamiest Mashed Potatoes
- Don’t Use a stand mixer!
Not the tip you expected, right? Over mixing results in gluey and heavy mashed potatoes, which is the opposite of what we want. Instead of a mixer, use a potato ricer for a smooth, clump-free result. Don’t have one? Do your best using a potato masher.
- Mash Them While They’re Hot – The potatoes will stiffen and dry out as they cool, so be sure to mash them right away. This ensures they stay moist, light, and fluffy!
Storing and Reheating KFC Potatoes
Keep your leftover spuds covered in the fridge and eat them within 3 days before they dry out and lose their flavor.
To reheat, all you need to do is cook them on 50% power in the microwave until warm. I suggest heating them for 2 minutes first.
Then stir and if they still aren’t quite warm through, you can cook for a minute longer.
You can also freeze KFC mashed potatoes — though the consistency does change as they thaw.
Plus, they’re so quick and easy to whip up, I recommend making them fresh. If you do freeze them, though, they’ll last for a couple of months.
With love, from our simple kitchen to yours.
Other Popular Copycat Recipes
KFC Mashed Potatoes
- 4 large Russet potatoes, peeled and diced
- 1 tablespoon kosher salt, for water
- 1/2 cup salted butter
- 2/3 cup heavy cream
- 1/2 teaspoon white pepper
- 1 teaspoon salt, for seasoning
- Peel and dice potatoes into evenly sized pieces. Place potatoes in a large stockpot and fill with water that comes 1 inch above the top of the potatoes. Add 1 tablespoon of kosher salt to the potato water and bring to a boil.
- Boil potatoes until they pierce easily with a fork (about 10 minutes after water reaches a full rolling boil.) Transfer potatoes to a colander and leave them to drain.
- Meanwhile, place butter, cream, white pepper, and salt in the hot pan. Whisk to combine over medium heat, until the butter melts and the mixture is warm. Turn off heat.
- Use a ricer to finely mash the cooked potato pieces directly into the cream mixture. Gently stir to combine into smooth, fluffy mashed potatoes. Do not overmix or the mashed potatoes will be heavy and have a gluey consistency.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2022
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