18 Creamy KFC Mashed Potatoes Recipes Delicious

Ready to dive into a world of creamy, dreamy comfort? Our roundup of 18 Creamy KFC Mashed Potatoes Recipes is here to satisfy your cravings with a twist on the classic side dish. Whether you’re after that signature KFC flavor or looking to add your own homemade touch, these recipes promise deliciousness in every bite. Keep scrolling to find your next favorite!

Classic KFC Style Mashed Potatoes

Unbelievably creamy and downright dreamy, these Classic KFC Style Mashed Potatoes are the ultimate comfort food sidekick. Whether you’re drowning your sorrows in gravy or just need a fluffy cloud to land on, this recipe’s got your back.

Ingredients

• 4 large russet potatoes, peeled and chopped into chunks
• A splash of whole milk, about 1/2 cup
• A couple of tablespoons of unsalted butter
• A generous pinch of salt
• A whisper of black pepper
• A dollop of sour cream, about 1/4 cup

Instructions

1. Boil the potato chunks in a large pot of salted water until they’re fork-tender, about 15-20 minutes.
2. Drain the potatoes well, then return them to the pot over low heat for a minute to evaporate any excess water. Tip: This step ensures your mash isn’t watery.
3. Add the butter to the potatoes and mash until the butter is melted and the potatoes start to break down.
4. Warm the milk slightly (about 30 seconds in the microwave should do it) to prevent the mash from cooling down too much when added.
5. Pour the warm milk into the potatoes and continue mashing until smooth. Tip: For extra creamy potatoes, use a hand mixer on low speed.
6. Stir in the sour cream, salt, and pepper until everything is well combined. Tip: Taste as you go and adjust the seasoning if needed.
7. Serve immediately for the best texture and flavor. These mashed potatoes are so velvety and rich, they might just steal the show from your main dish. Try topping them with a pat of butter and a sprinkle of chives for a little extra pizzazz.

Absolutely heavenly, these mashed potatoes are the perfect blend of buttery, creamy, and just the right amount of tang from the sour cream. Serve them alongside your favorite fried chicken or as a base for a hearty stew to soak up all those delicious juices.

Buttery Garlic KFC Mashed Potatoes

Ready to dive into a bowl of comfort that’s got more flair than a Friday night at the KFC drive-thru? These Buttery Garlic KFC Mashed Potatoes are like the love child of your favorite fast-food side and a gourmet garlic butter spread—only this time, you’re the chef, and pajamas are the only dress code.

Ingredients

• 2 pounds of russet potatoes, peeled and chopped into chunks (because size matters here)
• A generous 1/2 cup of heavy cream (go ahead, live a little)
• 1/2 cup of unsalted butter, plus a couple of extra tbsp for that golden finish
• 4 cloves of garlic, minced (or more, we’re not here to judge)
• A splash of chicken broth (for that secret KFC vibe)
• Salt, to make your taste buds sing

Instructions

1. Boil those potato chunks in a large pot of salted water until they’re fork-tender, about 15-20 minutes. Tip: Start with cold water to ensure even cooking.
2. While the potatoes are doing their thing, melt the butter in a small saucepan over medium heat. Toss in the minced garlic and sauté until it’s golden and fragrant, about 2 minutes. Tip: Don’t let the garlic brown too much, or it’ll turn bitter.
3. Drain the potatoes well, then return them to the pot. Pour in the garlic butter, heavy cream, and a splash of chicken broth. Mash everything together until smooth or leave it chunky if that’s your jam. Tip: For extra creamy potatoes, warm the cream before adding it.
4. Season with salt to taste, then transfer to a serving dish. Dot the top with those extra tbsp of butter for a glossy finish that’ll make your Instagram followers jealous.

Mmm, what you’ve got here is a side dish that’s creamy, dreamy, and packed with garlicky goodness. Serve it alongside fried chicken for the full KFC experience, or go rogue and top it with crispy bacon bits for a breakfast twist.

Cheesy KFC Mashed Potatoes

Y’all, if you’ve ever found yourself elbow-deep in a bucket of KFC, secretly wishing you could bottle up that creamy, dreamy mashed potato magic, today’s your lucky day. We’re cracking the code on how to whip up a batch of Cheesy KFC Mashed Potatoes that’ll have your taste buds doing backflips.

Ingredients

• 2 pounds of russet potatoes, peeled and chopped into chunks
• A splash of whole milk (about 1/4 cup)
• A couple of tablespoons of unsalted butter
• A generous handful of shredded cheddar cheese (about 1/2 cup)
• A pinch of salt and pepper to make it pop

Instructions

1. Boil those potato chunks in a large pot of salted water until they’re fork-tender, about 15-20 minutes. Pro tip: Start with cold water to ensure even cooking.
2. Drain the potatoes and return them to the pot. Let them hang out for a minute to evaporate any excess water – nobody likes soggy spuds.
3. Mash the potatoes with a potato masher or fork until they’re mostly smooth. For extra creaminess, warm your milk and butter before adding them in.
4. Stir in the warm milk and butter, then fold in the cheddar cheese until it’s all melty and glorious. Season with salt and pepper to taste. Insider tip: If you’re feeling fancy, a dash of garlic powder takes it to the next level.
5. Give it one final stir, then serve it up piping hot. For a show-stopping presentation, top with extra cheese and a sprinkle of chives.

Velvety smooth with just the right amount of cheesy goodness, these mashed potatoes are the ultimate comfort food. Serve them alongside fried chicken for the full KFC experience, or go rogue and use them as a decadent topping for shepherd’s pie. Either way, you’re in for a treat.

KFC Mashed Potatoes with Gravy

Mmm, who doesn’t dream about that creamy, buttery goodness of KFC mashed potatoes smothered in rich, savory gravy? It’s like a hug in a bowl, and guess what? You can totally whip this comfort food classic up in your own kitchen without having to change out of your pajamas.

Ingredients

• 4 large russet potatoes, peeled and chopped
• A stick of butter (because we’re not messing around)
• A splash of whole milk (or whatever milk you’ve got)
• A couple of tablespoons of heavy cream (for that extra indulgence)
• Salt and pepper to make it sing
• 2 cups of chicken broth (homemade or store-bought, no judgment)
• A tablespoon of all-purpose flour (to thicken things up)
• A pinch of garlic powder (for a little secret kick)

Instructions

1. Boil those chopped potatoes in a large pot of salted water until they’re fork-tender, about 15-20 minutes. Pro tip: Start with cold water to ensure even cooking.
2. Drain the potatoes and return them to the pot. Mash them up with the butter, milk, heavy cream, salt, pepper, and garlic powder until smooth. Remember, lumps are for pancakes, not mashed potatoes.
3. For the gravy, heat a saucepan over medium heat and whisk together the chicken broth and flour until no lumps remain. Bring to a simmer and cook until it’s thick enough to coat the back of a spoon, about 5 minutes. Stir constantly to avoid any floury surprises.
4. Season the gravy with salt and pepper to taste. Here’s a tip: If your gravy is too thick, a little more broth will loosen it up. Too thin? A sprinkle more flour should do the trick.
5. Serve the mashed potatoes hot with the gravy poured generously on top. For an extra touch, garnish with a pat of butter or some chopped chives.

Fluffy, creamy, and downright delicious, these mashed potatoes with gravy are the ultimate comfort food. Serve them alongside some fried chicken for the full KFC experience, or just eat them straight from the bowl—we won’t tell.

Herbed KFC Mashed Potatoes

Craving something that screams comfort but whispers gourmet? Let’s whip up some Herbed KFC Mashed Potatoes that’ll have your taste buds doing the cha-cha. Perfect for when you want to dress up your spuds without putting on pants.

Ingredients

• 2 pounds of russet potatoes, peeled and cubed (because nobody got time for lumps)
• A generous splash of whole milk (about 1/2 cup, but who’s measuring?)
• A couple of tablespoons of unsalted butter (because salted is a crime against humanity)
• A dollop of sour cream (1/4 cup, for that tangy twist)
• A pinch of salt (to make the flavors pop like popcorn)
• A sprinkle of black pepper (because we’re not monsters)
• A handful of fresh herbs, chopped (think parsley, chives, and a sneaky bit of dill)

Instructions

1. Boil those cubed potatoes in a large pot of salted water until they’re fork-tender, about 15 minutes. Pro tip: Start with cold water to ensure even cooking.
2. Drain the potatoes well, then return them to the pot. Let them hang out for a minute to dry off—no one likes soggy potatoes.
3. Mash the potatoes with a potato masher or fork. For extra smoothness, press them through a ricer. Insider tip: Over-mashing can turn them gluey, so keep it gentle.
4. Heat the milk and butter in a small saucepan until the butter melts. This little step ensures your mash is luxuriously creamy.
5. Pour the warm milk mixture over the potatoes and stir to combine. Add the sour cream, salt, pepper, and herbs, mixing until everything is happily married.
6. Give it a taste and adjust the seasoning if needed. Remember, you can always add, but you can’t take away!

Now, marvel at your creation. These Herbed KFC Mashed Potatoes are so fluffy, they could double as a cloud. Serve them alongside fried chicken for the ultimate comfort meal, or get fancy and pipe them onto a shepherd’s pie for a show-stopping finish.

KFC Mashed Potatoes with Bacon Bits

Mmm, who doesn’t love the creamy, buttery goodness of mashed potatoes? Now, imagine that comfort food classic getting a crispy, smoky upgrade with bacon bits. That’s right, we’re taking your favorite KFC side and turning it into a show-stopping dish that’ll have everyone asking for seconds.

Ingredients

• 2 pounds of russet potatoes, peeled and quartered
• 1/2 cup of whole milk, warmed up
• 1/4 cup of unsalted butter, because salted is just a crime here
• A generous pinch of salt, to make those potatoes sing
• A couple of grinds of black pepper, for a little kick
• 1/2 cup of bacon bits, because bacon makes everything better

Instructions

1. Boil the potatoes in a large pot of salted water until they’re fork-tender, about 15-20 minutes. Pro tip: Start with cold water to ensure even cooking.
2. Drain the potatoes well, then return them to the pot over low heat for about a minute to evaporate any excess water. This step is your secret to fluffier mash.
3. Mash the potatoes with a potato masher or fork until smooth. For extra creaminess, press them through a ricer.
4. Stir in the warm milk and butter until fully incorporated. Season with salt and pepper to taste. Remember, the butter should be melted but not hot to avoid a greasy texture.
5. Fold in the bacon bits, saving a handful for garnish because we eat with our eyes first.
6. Serve hot, topped with the reserved bacon bits for that irresistible crunch.

Zesty, creamy, and with just the right amount of crunch, these mashed potatoes are a game-changer. Try serving them in a mini skillet for a fun, shareable twist at your next gathering.

Spicy KFC Mashed Potatoes

Spicy KFC mashed potatoes? Say no more! This dish is like a cozy blanket for your soul, but with a kick that’ll wake up your taste buds faster than your alarm on a Monday morning.

Ingredients

• 2 pounds of russet potatoes, because they’re the fluffy kings of the potato world
• A splash of whole milk, for that creamy dreaminess
• A couple of tablespoons of unsalted butter, because butter makes everything better
• A pinch of salt, to whisper sweet nothings to your potatoes
• A dash of black pepper, for a little sass
• A generous sprinkle of KFC’s spicy seasoning, to bring the heat

Instructions

1. Peel those russet potatoes like you’re undressing them for a spa day, then chop them into even chunks so they cook uniformly.
2. Boil the potato chunks in a large pot of salted water until they’re fork-tender, about 15-20 minutes. Pro tip: Start with cold water to ensure even cooking.
3. Drain the potatoes well, then return them to the pot. Let them steam dry for a minute—this helps avoid watery mashed potatoes.
4. Add the splash of milk, couple of tablespoons of butter, pinch of salt, and dash of black pepper to the pot. Mash everything together until smooth and creamy. Insider tip: For extra fluffiness, warm the milk and butter before adding.
5. Fold in the generous sprinkle of KFC’s spicy seasoning until evenly distributed. Taste and adjust the seasoning if needed, but remember, we’re going for bold here.

Kick back and marvel at your creation. These mashed potatoes are creamy with a fiery twist, perfect for dunking spicy chicken or just eating by the spoonful when no one’s looking. Serve them piping hot with a side of ‘I made this’ pride.

KFC Mashed Potatoes with Caramelized Onions

So, you’ve decided to embark on a culinary adventure that promises to deliver comfort in every bite, huh? Let’s dive into the world of creamy, dreamy mashed potatoes with a twist that’ll make your taste buds dance—caramelized onions, because why not?

Ingredients

• 4 large russet potatoes, peeled and cubed
• A generous splash of whole milk, about 1/2 cup
• A couple of tablespoons of unsalted butter
• A pinch of salt, because life’s too short for bland potatoes
• 2 large onions, thinly sliced (for that sweet, sweet caramelization)
• A drizzle of olive oil, about 2 tbsp
• A sprinkle of sugar, just a tsp to help those onions caramelize like a dream

Instructions

1. Start by boiling those peeled and cubed potatoes in a large pot of salted water until they’re fork-tender, about 15-20 minutes. Pro tip: Salt the water like the sea for flavor that goes all the way through.
2. While the potatoes are doing their thing, heat a drizzle of olive oil in a pan over medium heat and toss in the thinly sliced onions. Sprinkle that tsp of sugar over them and stir occasionally until they’re golden and sweet, about 20 minutes. Patience is key here—low and slow wins the race.
3. Drain the potatoes and return them to the pot. Add the butter and a splash of milk, then mash until smooth or leave them a bit chunky if that’s your jam. Season with salt to taste. Pro tip: Warm the milk before adding to avoid a gluey texture.
4. Fold in those gorgeous caramelized onions, saving a few for a fancy garnish because we eat with our eyes first.

This dish is a textural masterpiece—creamy potatoes with bursts of sweet, caramelized onions. Serve it alongside fried chicken for the ultimate comfort food duo, or go rogue and top it with a fried egg for breakfast. Trust me, your future self will thank you.

KFC Mashed Potatoes with Sour Cream and Chives

Ready to dive into a bowl of comfort that’s smoother than your favorite playlist? Let’s talk about whipping up some mashed potatoes that’ll have your taste buds doing the happy dance, KFC-style, but with a dollop of sour cream and a sprinkle of chives to kick things up a notch.

Ingredients

• 2 pounds of russet potatoes, peeled and chopped into chunks
• 1/2 cup of whole milk, because skim milk is just sad water
• 1/4 cup of unsalted butter, the more the merrier
• A generous splash of heavy cream, for that luxurious texture
• 1/2 cup of sour cream, the tangy hero of our story
• A couple of tablespoons of fresh chives, finely chopped
• Salt and pepper, to make everything right in the world

Instructions

1. Boil the potato chunks in a large pot of salted water until they’re fork-tender, about 15-20 minutes. Pro tip: Start with cold water to ensure even cooking.
2. Drain the potatoes well, then return them to the pot over low heat for a minute to evaporate any excess water. This step is your secret weapon against watery mash.
3. Add the butter, milk, and heavy cream to the potatoes. Mash everything together until smooth. For extra fluffiness, use a potato ricer or hand mixer.
4. Fold in the sour cream and chives, then season with salt and pepper. Taste as you go—this isn’t the time for guesswork.
5. Serve immediately, or keep warm in a covered dish until ready to enjoy. Pro tip: A pat of butter on top melts into a golden pool of deliciousness.

These mashed potatoes are the epitome of creamy, dreamy goodness with a zesty kick from the chives. Try serving them alongside some crispy fried chicken for the ultimate comfort food duo, or go rogue and use them as a topping for a shepherd’s pie twist.

KFC Mashed Potatoes with Roasted Garlic

Zesty doesn’t even begin to cover it—this KFC Mashed Potatoes with Roasted Garlic recipe is like a hug from the inside, with a garlicky punch that says, ‘I love you, but also, I’m here to party.’ Perfect for when you’re craving that fast-food comfort but want to pretend you’re an adult who cooks.

Ingredients

• 2 pounds of russet potatoes, peeled and chopped into chunks
• A whole head of garlic, because we’re not messing around
• A stick of unsalted butter (because salted is for the weak)
• A splash of whole milk, or whatever you’ve got
• A couple of generous pinches of salt
• A dash of black pepper, freshly ground if you’re fancy

Instructions

1. Preheat your oven to 400°F because we’re roasting garlic like it’s our job.
2. Slice the top off the garlic head, drizzle it with a bit of oil, wrap it in foil, and roast for about 40 minutes until it’s soft and smells like heaven.
3. While the garlic’s doing its thing, boil those potato chunks in salted water until they’re fork-tender, about 15-20 minutes.
4. Drain the potatoes and return them to the pot. Mash them with the butter, milk, salt, and pepper until they’re as smooth or as chunky as you like.
5. Squeeze the roasted garlic cloves out of their skins and mash them into the potatoes. Taste and adjust seasoning if needed—this is your masterpiece.
6. Serve hot, and watch as your family or friends (or just you, no judgment) fall into a creamy, garlicky bliss.

Delightfully creamy with a punch of roasted garlic, these mashed potatoes are the side dish of dreams. Try topping them with a pat of butter and a sprinkle of chives for that ‘I definitely meant to make this fancy’ look.

KFC Mashed Potatoes with Parmesan Cheese

Velveeta-level creamy meets Kentucky Fried comfort in this knockoff that’ll have you swearing Colonel Sanders delivered it himself. We’re talking about mashed potatoes so fluffy, so cheesy, they might just steal the spotlight from the chicken.

Ingredients

• 2 pounds of russet potatoes, peeled and cubed (because nobody likes a lumpy spud)
• A generous 1/2 cup of whole milk (skim is for the birds)
• A stick (that’s 1/2 cup) of unsalted butter, because we’re not monsters
• A hefty 1/4 cup of grated Parmesan cheese (the powdery stuff won’t cut it)
• A splash of heavy cream, for that ‘I can’t believe it’s not KFC’ texture
• Salt and pepper, to make your taste buds dance

Instructions

1. Boil those cubed potatoes in a large pot of salted water until they’re fork-tender, about 15 minutes. Pro tip: Start with cold water to ensure even cooking.
2. Drain the potatoes and return them to the pot. Let them steam dry for a minute—this is the secret to avoiding watery mash.
3. Heat the milk and butter in a small saucepan until the butter melts. No need to boil; we’re not making science experiments here.
4. Mash the potatoes with a potato masher or ricer. For ultra-smooth potatoes, a ricer is your best friend.
5. Gradually stir in the warm milk mixture, then fold in the Parmesan and heavy cream. Season with salt and pepper like you mean it.
6. Give it one final stir, then serve immediately. Waiting is the hardest part, but it’s worth it.

Lusciously creamy with a Parmesan punch, these mashed potatoes are begging to be piled high next to your favorite fried chicken. Or, go rogue and top with crispy bacon bits for a smoky twist.

KFC Mashed Potatoes with Cream Cheese

Just when you thought KFC’s mashed potatoes couldn’t get any more addictive, we go and throw cream cheese into the mix. This recipe is like giving your favorite comfort food a cozy blanket and a hug—because why not?

Ingredients

• 2 pounds of russet potatoes, peeled and chopped into chunks
• 4 tablespoons of unsalted butter, because salted is just showing off
• 1/2 cup of heavy cream, for that luxurious feel
• 4 ounces of cream cheese, softened (don’t even think about using it cold)
• A splash of whole milk, to adjust consistency
• Salt and pepper, to make your taste buds dance

Instructions

1. Boil the potato chunks in a large pot of salted water until they’re fork-tender, about 15-20 minutes. Pro tip: Start with cold water to ensure even cooking.
2. Drain the potatoes well and return them to the pot. Let them sit for a minute to evaporate any excess water—soggy potatoes are a no-go.
3. Add the butter, heavy cream, and cream cheese to the pot. Mash everything together until smooth. Tip: A potato masher works wonders here, but don’t overdo it unless you’re into gluey potatoes.
4. Gradually add a splash of milk if needed, to reach your desired creaminess. Season with salt and pepper, tasting as you go—because guessing is for amateurs.
5. Keep the mashed potatoes warm on the stove over low heat, stirring occasionally, until ready to serve. Final tip: Cover the pot to keep them warm without drying out.

Perfectly creamy with a tangy twist from the cream cheese, these mashed potatoes are a game-changer. Serve them topped with extra butter and a sprinkle of chives, or go wild and use them as a base for a shepherd’s pie. Either way, you’re winning.

KFC Mashed Potatoes with Jalapenos

Who knew comfort food could get a spicy upgrade? Our KFC Mashed Potatoes with Jalapenos are here to prove that even the classics can have a little fun. Perfect for those who like their comfort with a kick!

Ingredients

• 4 large russet potatoes, peeled and cubed
• A splash of whole milk, about 1/2 cup
• A couple of tablespoons of unsalted butter
• 2 finely chopped jalapenos (seeds in if you dare)
• A pinch of salt, to make it all come together

Instructions

1. Boil those cubed potatoes in a large pot of salted water until they’re fork-tender, about 15-20 minutes. Tip: Start with cold water to ensure even cooking.
2. Drain the potatoes well, then return them to the pot. Let them sit for a minute to evaporate any excess water. Dry potatoes = fluffier mash.
3. Add the butter, milk, and a pinch of salt to the pot. Mash everything together until smooth. For extra creaminess, warm the milk and butter first.
4. Fold in the chopped jalapenos gently, unless you’re all about that heat, then go wild. Tip: Wear gloves when handling jalapenos to avoid spicy surprises later.
5. Give it a final taste and adjust the salt if needed. Remember, the jalapenos bring their own punch, so balance is key.

Kick things up a notch by serving these spicy spuds alongside some crispy fried chicken or pile them high as a bold topping for your next burger. The creamy texture with those fiery jalapeno bites? Absolute game-changer.

KFC Mashed Potatoes with Mushroom Gravy

Kickstart your comfort food game with this knock-off KFC mashed potatoes and mushroom gravy that’ll have your taste buds doing a happy dance. It’s the kind of dish that whispers sweet nothings to your soul, promising a creamy, dreamy escape from the mundane.

Ingredients

• 2 pounds of russet potatoes, peeled and quartered
• 1/2 cup of whole milk, because skim milk is just sad water
• 1/4 cup of unsalted butter, for that rich, buttery goodness
• 1 teaspoon of salt, to make everything better
• A splash of heavy cream, for extra indulgence
• 1 cup of sliced mushrooms, the more the merrier
• 2 tablespoons of all-purpose flour, to thicken things up
• 1 1/2 cups of chicken broth, the secret flavor booster
• A couple of dashes of black pepper, for a little kick

Instructions

1. Boil the potatoes in a large pot of salted water until they’re fork-tender, about 15-20 minutes. Tip: Start with cold water to ensure even cooking.
2. Drain the potatoes and return them to the pot. Mash them with the milk, butter, and heavy cream until smooth. Tip: For extra creamy potatoes, warm the milk and butter before adding.
3. Season with salt and set aside, keeping them warm. Now, let’s tackle the gravy.
4. In a skillet over medium heat, sauté the mushrooms until they’re golden and have released their juices, about 5 minutes.
5. Sprinkle the flour over the mushrooms, stirring constantly to avoid lumps, and cook for 1 minute to get rid of the raw flour taste.
6. Gradually whisk in the chicken broth, bringing the mixture to a simmer. Cook until the gravy thickens, about 3-5 minutes. Tip: If the gravy gets too thick, just add a bit more broth.
7. Stir in the black pepper, then pour the gravy over the mashed potatoes or serve it on the side for dipping.

These mashed potatoes are so fluffy, they could double as a cloud in a pinch, and the mushroom gravy adds an earthy depth that’s downright addictive. Serve it with a side of fried chicken for the ultimate comfort food duo, or go rogue and top it with a fried egg for breakfast glory.

KFC Mashed Potatoes with Cheddar Cheese

Folks, if you’ve ever found yourself in a love-hate relationship with fast food sides, dreaming of something creamier, cheesier, and downright more comforting than the usual suspects, then buckle up. We’re about to take KFC’s mashed potatoes and give them a cheddar-packed glow-up that’ll make your taste buds sing.

Ingredients

• 2 pounds of russet potatoes, peeled and chopped into chunks
• A generous splash of whole milk, about 1/2 cup
• A couple of tablespoons of unsalted butter
• 1/2 cup of sharp cheddar cheese, shredded (because mild is for the meek)
• A pinch of salt and pepper, to pretend we’re being health-conscious

Instructions

1. Boil those potato chunks in a large pot of salted water until they’re fork-tender, about 15-20 minutes. Pro tip: Start with cold water to ensure even cooking.
2. Drain the potatoes and return them to the pot. Let them sit for a minute to evaporate any excess water – nobody likes soggy spuds.
3. Add the butter, milk, and a pinch of salt and pepper to the pot. Mash everything together until smooth. Insider tip: For extra creamy potatoes, warm the milk before adding it.
4. Fold in the shredded cheddar cheese until it’s melted and gloriously mixed in. Cheese tip: Reserve a little cheese to sprinkle on top for that Instagram-worthy finish.
5. Give it a taste and adjust the seasoning if needed, but let’s be real, it’s perfect.

Unbelievably creamy with a sharp cheddar kick, these mashed potatoes are the side dish of your dreams. Serve them piled high with extra cheese on top or as the base for a next-level shepherd’s pie. Either way, you’re winning.

KFC Mashed Potatoes with Green Onions

Ever had one of those days where only the creamy, dreamy goodness of KFC mashed potatoes will do? Well, buckle up, buttercup, because we’re about to take that iconic side and give it a fresh twist with some snappy green onions that’ll make your taste buds do a happy dance.

Ingredients

• 2 pounds of russet potatoes, peeled and chopped (because nobody wants a surprise skin in their mash)
• A generous 1/2 cup of whole milk (skim milk is for the birds when we’re indulging)
• 1/4 cup of unsalted butter (more if you’re feeling rebellious)
• A splash of heavy cream (because why not?)
• 1 teaspoon of salt (or enough to make your potatoes sing)
• A couple of green onions, thinly sliced (for that pop of color and crunch)

Instructions

1. Boil the chopped potatoes in a large pot of salted water until they’re fork-tender, about 15 minutes. Pro tip: Start with cold water to ensure even cooking.
2. Drain the potatoes well, then return them to the pot over low heat for about a minute to evaporate any excess water. This step is your secret weapon against watery mash.
3. Add the butter, milk, heavy cream, and salt to the pot. Mash everything together until smooth and creamy. For extra fluffiness, use a potato ricer or hand mixer.
4. Fold in the sliced green onions, saving a few for garnish. This is where the magic happens, folks.
5. Serve hot, topped with the reserved green onions. Pro tip: A little extra butter on top never hurt anybody.

Delightfully creamy with just the right amount of bite from the green onions, this dish is a game-changer. Try serving it alongside some crispy fried chicken or use it as a luxurious base for a shepherd’s pie. Trust us, it’s a crowd-pleaser.

KFC Mashed Potatoes with Black Pepper

Unbelievably, we’ve cracked the code to recreate that creamy, dreamy KFC mashed potatoes at home, with a cheeky kick of black pepper to keep things interesting. It’s like the Colonel’s secret recipe, but with your own personal twist—because who doesn’t love a bit of spice in their life?

Ingredients

• 3 large russet potatoes, peeled and quartered (because size matters)
• A generous splash of whole milk (about 1/2 cup, but who’s measuring?)
• A couple of tablespoons of unsalted butter (because salted is just showing off)
• A hearty pinch of salt (to make the potatoes sing)
• A bold teaspoon of freshly ground black pepper (for that kick we talked about)

Instructions

1. Boil those quartered potatoes in a large pot of salted water until they’re fork-tender, about 15-20 minutes. Tip: Start with cold water to ensure even cooking.
2. Drain the potatoes well, then return them to the pot over low heat for a minute to evaporate any excess water. This is your secret to fluffiness.
3. Mash the potatoes with a potato masher or fork until smooth. Tip: For extra creaminess, warm your milk and butter before adding.
4. Gradually mix in the warm milk and butter, then season with salt and that bold black pepper. Tip: Add the milk slowly to control the texture—you can always add more.
5. Give it a final stir, taste, and adjust the seasoning if necessary. Because you’re the boss of your potatoes.

Perfectly creamy with just the right amount of peppery bite, these mashed potatoes are begging to be the star of your dinner plate. Serve them alongside some fried chicken for the ultimate comfort food duo, or get creative and top with crispy bacon bits for a smoky twist.

KFC Mashed Potatoes with Truffle Oil

Who knew that the humble KFC mashed potatoes could get a glamorous makeover? With a drizzle of truffle oil, this comfort food classic goes from fast-food favorite to gourmet delight in seconds. Perfect for those nights when you’re craving something indulgent but can’t be bothered to cook from scratch.

Ingredients

• 4 cups of KFC mashed potatoes (because we’re keeping it real)
• A generous splash of truffle oil (go for the good stuff)
• A couple of tablespoons of butter (because butter makes everything better)
• A pinch of salt (to wake up those flavors)
• A sprinkle of freshly ground black pepper (for a little kick)

Instructions

1. Start by gently reheating the KFC mashed potatoes in a microwave-safe bowl for about 2 minutes, or until they’re warm and inviting. Tip: Stir them halfway through to ensure even heating.
2. Once warmed, fold in the butter until it’s fully melted and the potatoes are creamy. Tip: If you’re feeling fancy, use a hand mixer for extra fluffiness.
3. Drizzle the truffle oil over the mashed potatoes, then give them a good stir to distribute that luxurious flavor evenly. Tip: Start with a little; you can always add more to suit your taste.
4. Season with a pinch of salt and a sprinkle of black pepper, then give it one final stir to combine all those beautiful flavors.

Heavenly doesn’t even begin to describe these truffle-infused mashed potatoes. The truffle oil adds an earthy depth that elevates the creamy, buttery potatoes to new heights. Serve them alongside a juicy steak or as the star of your next comfort food feast for a dish that’s sure to impress.

Conclusion

Absolutely delightful! This roundup of 18 creamy KFC mashed potatoes recipes offers a treasure trove of comfort food inspiration. Whether you’re craving classic flavors or eager to try a new twist, there’s something here for every home cook. Don’t forget to whip up your favorite, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!