KFC Potato and Gravy
A beloved comfort food, KFC Potato and Gravy features creamy mashed potatoes topped with rich gravy, perfect as a companion to fried chicken and other meals.
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.
Notes
Store leftovers in airtight containers in the refrigerator for 3 to 4 days. Reheat in the microwave or on the stove until hot. For variation, add roasted garlic or herbs to the potatoes.