Who doesn’t love KFC’s mashed potatoes? As I stated in my copycat recipe for a copycat of KFC coleslaw, I’m no fan of their chicken, but Kentucky Fried Chicken’s side dishes are on point. That being said, I’m also not a fan of paying a premium for what amounts to fancy instant potatoes.
In this post, we will look at what the ingredients are in Kentucky Fried Chicken’s mashed potatoes, and then look at recreating them with ingredients you have at home with my KFC mashed potato copycat recipe. Lets start with the ingredients:
Mashed Potatoes: Potatoes, Whey Product (Containing: Whey Solids, Nonfat Milk, Sodium Caseinate, Calcium Stearoyl-2-Lactylate), Salt, mono and Diglycerides, Calcium Stearoyl-2-Lactylate, Sodium Bisulfate, natural Flavors, Natural Colors, Citric Acid, and Spice.
Lets go through these one by one. Potatoes seem pretty straight forward. ‘Whey product’ is a tricky one. What it is meant to replace is some of the milk and butter that would be in a real recipe. The Sodium Caseinate and Calcium Stearoyl-2-Lactylate both act as emulsifiers.
Salt is pretty self explanatory, but mono and Diglycerides you don’t have on your shelf. They act as emulsifiers and helps create a smoother, creamier texture in foods. Sodium Bisulfate acts as a preservative.
Once again we get to ‘natural flavors’ and ‘natural colors’ which is a way to hide their secret spice and flavor mix.
Citric acid gives the potatoes a little sharpness, and then there are spices that they won’t divulge.
Making KFC Mashed Potatoes At Home
Here is a breakdown of the ingredients in the Kentucky Fried Chicken mashed potatoes, and the make-at-at-home analogs.
| KFC Ingredient | Home Cook Analog | Rationale |
|---|---|---|
| Potatoes | Russet potato flakes | |
| Whey Product | A combination of: * Milk (whole or 2%) * Dry milk powder * A tiny bit of cream cheese (optional, for richness and a slight tang) | This aims to mimic the dairy blend. Milk provides the liquid base and some dairy solids. Dry milk powder boosts the milk solids and adds a subtle sweetness. Cream cheese adds richness and a slight tang, mimicking some of the complexity of the whey product. It also acts as a slight emulsifier. |
| Salt | Salt | No substitute needed! |
| Mono and Diglycerides | Butter (and the optional cream cheese above) | Butter provides fat and contributes to a smooth texture. Cream cheese also helps emulsify. It won’t be a perfect match for the specific emulsification of mono and diglycerides, but it’s the closest we can get at home. |
| Calcium Stearoyl-2-Lactylate | Lecithin (may have to order it online) | Lecithin is a natural emulsifier that can be found in some health food stores or online. It’s not essential, but a tiny amount could enhance the texture. Overdoing it can cause problems, so use with caution. |
| Sodium Bisulfate | A tiny pinch of citric acid or lemon juice (optional) | This is for a very subtle tang. Use sparingly as too much will make the potatoes taste sour. It’s probably not worth adding unless you’re really trying to get close. |
| Natural Flavors | Chicken broth/stock (instead of some of the milk) * A tiny pinch of MSG (optional) * White pepper | This is the hardest one. Chicken broth provides savory depth. MSG is a flavor enhancer that mimics umami. White pepper adds a subtle heat. These won’t replicate the exact natural flavor, but they add complexity. |
| Natural Colors | Leave as is | The potatoes themselves should provide enough natural color. |
| Citric Acid | (See Sodium Bisulfate) | Already addressed above. |
| Spice | White pepper, a tiny pinch of nutmeg (optional) | White pepper is a good start. Nutmeg adds a subtle warmth. Again, keep it subtle. |
My KFC Mashed Potato Copycat Recipe
With no further delay, here is my best knockoff of Kentucky Fried Chicken’s mashed potatoes.
KFC Mashed Potatoes Copycat Recipe
Ingredients
- 2 cups water
- 1 cup chicken broth
- 1/2 cup milk whole or 2%
- 1/8 teaspoon of powdered lecithin
- 2 tablespoons dry milk powder
- 4 tablespoons unsalted butter
- 2 tablespoons cream cheese softened (optional, but recommended)
- 1 teaspoon salt or to taste
- 1/4 teaspoon white pepper
- Pinch of MSG optional, but adds a noticeable “umami” boost
- 2 cups instant mashed potato flakes
Instructions
- Combine Liquids and Flavorings: In a medium saucepan, combine water (or water and broth), milk, dry milk powder, butter, cream cheese (if using), salt, white pepper, and MSG (if using).
- Heat and Melt: Bring the mixture to a simmer over medium heat, stirring occasionally, until the butter and cream cheese are melted and the dry milk powder is dissolved.
- Whisk the lecithin it into the warm milk/broth mixture before adding the potato flakes. Make sure it’s fully dissolved.
- Add Potato Flakes: Remove the saucepan from the heat. Quickly add all the potato flakes at once.
- Mix and Whip: Using a whisk or sturdy spoon, vigorously stir and whip the potatoes until they are smooth and fluffy. Don’t overmix, as this can make them gluey.
- Taste and Adjust: Taste the mashed potatoes and adjust the seasonings as needed. Add more salt, white pepper, or a tiny bit more MSG if desired.
- Serve Warm: Serve immediately for the best texture and flavor.
Notes
Temperature Matters: Using hot liquids is crucial for properly hydrating the potato flakes and achieving the right texture.
Don’t Overmix: Overmixing is the biggest mistake you can make with instant mashed potatoes. Mix just until combined and fluffy.
Keep Warm: If you’re not serving the potatoes right away, keep them warm in a covered dish or slow cooker on low heat.
