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KFC Mashed Potatoes and Gravy

KFC mashed potatoes and gravy pair smooth, buttery russet potatoes with a savory homemade gravy thickened on the stovetop. Simmer the potatoes until fork-tender, then serve them warm under the gravy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

For the mashed potatoes
  • 2.5 lb russet potatoes peeled and cut into 1 1/2-inch chunks
  • 3 qt water
  • 1 tbsp kosher salt for the cooking water
  • 0.75 tsp kosher salt for the potatoes
  • 4 tbsp unsalted butter for the potatoes
  • 0.75 cup whole milk
For the gravy
  • 3 tbsp unsalted butter for the gravy
  • 3 tbsp all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 cup low-sodium beef broth
  • 0.25 tsp black pepper
  • 0.25 tsp kosher salt for the gravy

Method
 

Mash the potatoes
  1. Combine the water, 1 tablespoon of the salt, and the potatoes in an 8-quart pot.
  2. Bring the potatoes to a boil over high heat, then reduce the heat to maintain a steady simmer and cook for 15 to 20 minutes, until the potatoes are fork-tender.
  3. Drain the potatoes well.
  4. Return the potatoes to the pot over low heat for about 1 minute, shaking the pot gently until excess steam subsides.
  5. Warm the milk and 4 tablespoons of the butter in a small saucepan over low heat until the butter melts and the milk is steaming; do not let it boil.
  6. Mash the potatoes with the warm milk mixture and 3/4 teaspoon of the salt until smooth.
  7. Cover the pot to keep the potatoes warm.
Make the gravy
  1. Melt the remaining 3 tablespoons of butter in a medium saucepan over medium heat.
  2. Whisk in the flour and cook for 1 to 2 minutes, until lightly golden.
  3. Gradually whisk in the chicken broth and beef broth until smooth.
  4. Whisk in the black pepper and remaining 1/4 teaspoon of salt.
  5. Bring the gravy to a simmer and cook for 4 to 6 minutes, whisking often, until thickened enough to coat the back of a spoon.
  6. Serve the gravy over the mashed potatoes.

Notes

For smooth potatoes, warm the milk and butter before mashing and avoid overworking the potatoes. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the texture may change. For a dairy-free variation, use dairy-free butter and unsweetened oat milk.