KFC Potato and Gravy is a beloved comfort food that brings satisfaction to many. With creamy mashed potatoes smothered in rich gravy, this dish is a favorite companion to fried chicken and other savory meals. Making this recipe at home allows you to enjoy that restaurant-style taste without needing to leave your kitchen.
Why Make This Recipe
Making KFC Potato and Gravy at home means creating a special dish that can please anyone. Not only is it simple and rewarding to prepare, but it also allows you to customize the flavors just the way you like. Plus, this recipe can be enjoyed with a variety of meals, making it versatile and perfect for any occasion.
How to Make KFC Potato and Gravy
Ingredients:
- 1 batch homemade KFC Gravy
- 1.5kg/ 3lb Sebago (Aus dirt brushed), Russet (US), or Maris Piper (UK) potatoes (or other starchy potatoes)
- 1 tbsp salt (for water)
- 75g (5 tbsp) unsalted butter, cubed
- 1/2 cup (125ml) cream (heavy/thickened)
- 3/4 cup (185ml) full-fat milk
- Freshly ground black pepper
- Salt to taste
Directions:
- Peel and cut potatoes into 3cm / 1.25″ cubes.
- Place the potatoes in a pot and add 1 tbsp salt, along with enough water to cover the potatoes by 5cm / 2″.
- Bring the water to a boil, then boil the potatoes for 15 minutes until they are very soft and starting to fall apart.
- Drain the potatoes and leave them in the colander to steam dry for 3 minutes.
- While the potatoes are drying, melt the butter in a saucepan over medium-high heat.
- Add the cream and milk to the saucepan; heat until just before simmering—do not let it boil. Remove from the stove.
- Pass the potatoes through a potato ricer, or use a masher with holes. Avoid using a beater as it will make the potatoes dense.
- Add the hot milk mixture along with 1/2 tsp salt and 1/4 tsp pepper. Gently stir until everything is well mixed.
- Taste for salt and pepper; add more if needed.
- Transfer the mashed potatoes into a serving bowl. Pour the gravy over them and serve immediately with anything you’d like!
How to Serve KFC Potato and Gravy
Serve your homemade KFC Potato and Gravy warm. It pairs wonderfully with fried chicken, but you can also enjoy it alongside meatloaf, steak, or any of your favorite dishes. The creamy potatoes and flavorful gravy will enhance the meal, making it feel special.
How to Store KFC Potato and Gravy
If you have leftovers, store the mashed potatoes and gravy separately in airtight containers in the refrigerator. They should be consumed within 3 to 4 days. To reheat, simply warm them up in the microwave or stove until hot.
Tips to Make KFC Potato and Gravy
- Use starchy potatoes for the creamiest texture; Russet or Maris Piper are the best choices.
- Make sure to pass the potatoes through a ricer or a proper masher to keep them fluffy.
- Adjust the seasoning according to your taste. A little extra butter or cream can enhance the richness!
Variation
For a twist on the classic recipe, add roasted garlic or herbs like chives to the potatoes for extra flavor. You can even mix in cheese for a cheesy mashed potato dish.
FAQs
Can I use instant potatoes for this recipe?
- While instant potatoes are a quick alternative, they won’t provide the same creamy texture and flavor as fresh potatoes.
Is it possible to make this recipe vegan?
- Yes! You can substitute butter with vegan butter and use plant-based cream and milk to make a delicious vegan version.
How can I make KFC gravy from scratch if I don’t have a recipe?
- To make homemade gravy, start by making a roux with flour and oil or butter, then gradually whisk in chicken or vegetable stock until thickened. Season with salt, pepper, and any other spices to taste!
Enjoy your delicious homemade KFC Potato and Gravy, and delight in the comforting warmth it brings to your dining table!
KFC Potato and Gravy
Ingredients
For the Mashed Potatoes
- 1.5 kg 1.5kg/3lb starchy potatoes (Sebago, Russet, or Maris Piper) Use starchy potatoes for the best texture.
- 1 tbsp 1 tbsp salt (for water) Helps to season the potatoes while boiling.
- 75 g 75g (5 tbsp) unsalted butter, cubed Melted for creaminess.
- 125 ml 1/2 cup (125ml) cream (heavy/thickened) For creamy texture.
- 185 ml 3/4 cup (185ml) full-fat milk Adjust as necessary to achieve desired creaminess.
- Freshly ground black pepper To taste.
- Salt to taste Added seasoning.
For the Gravy
- 1 batch homemade KFC Gravy Use your preferred recipe.
Instructions
Preparation
- Peel and cut the potatoes into 3cm / 1.25″ cubes.
- Place the potatoes in a pot and add 1 tbsp salt, along with enough water to cover the potatoes by 5cm / 2″.
- Bring the water to a boil, then boil the potatoes for 15 minutes until they are very soft and starting to fall apart.
- Drain the potatoes and leave them in the colander to steam dry for 3 minutes.
Cooking
- While the potatoes are drying, melt the butter in a saucepan over medium-high heat.
- Add the cream and milk to the saucepan; heat until just before simmering—do not let it boil. Remove from the stove.
- Pass the potatoes through a potato ricer, or use a masher with holes. Avoid using a beater as it will make the potatoes dense.
- Add the hot milk mixture along with 1/2 tsp salt and 1/4 tsp pepper. Gently stir until everything is well mixed.
- Taste for salt and pepper; add more if needed.
- Transfer the mashed potatoes into a serving bowl. Pour the gravy over them and serve immediately.
