KFC Mashed Potatoes Copycat Recipe
Servings 8 servings
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
Flake Quality: The quality of your potato flakes will impact the final result. Choose a reputable brand.
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.
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.