Go Back

KFC Mashed Potato and Gravy

Delicious yummy smooth and creamy mashed potato and gravy. Best to serve this side with fried chicken, stewed beef, grilled or roasted meat.
Author Ann Low
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Side Dish

Ingredients
 

Mashed potato

  • 1 kg potato
  • 2 tsp salt
  • 30 g butter
  • 3/4 cup fresh milk
  • 1/4 cup dairy whipping cream
  • 1/2 tsp salt

Gravy

  • 1 beef stock cube
  • 1.5 tsp chicken powder
  • 3 tbsp hot water
  • 40 g butter
  • 3 tbsp plain flour all purpose flour
  • 520 ml water
  • 1/2 tbsp dark soya sauce
  • dash of pepper white or black pepper

Instructions
 

  • Mashed potato - Peel potato skins and cut into small pieces. Put water in a pot and add enough water to submerge the potatoes with 2 tsp of salt. Boil for about 20-30 minutes or until potatoes softened and drained
  • In a clean pot under low heat, add butter, milk and cream together to a light boil, stir well (can use 1 full cup of milk if you don't have whipping cream at home). Off heat and pour in the cooked potatoes. Mash the potatoes to fine. Then on the heat to low again, and stir well the potato mixture to smooth and creamy with 1/2 tsp salt till the cream mixture dries up a little. Off heat and set aside.
  • Gravy - Gravy - In a small bowl, crush beef stock cube with a back of the spoon and combine with chicken powder. Add 3 tablespoons of hot water into it and blend well till powder dissolved. **You may also melt the seasoning in the microwave for about 1 minute.**
  • In a small pot, melt butter until low heat. Sprinkle flour over melted butter and stir well (no need to be smooth). Add water and seasoning (step 3), stir liquid to boil at medium heat till thickened and add some pepper into it. Add a little more water if you find the sauce is too thick.
  • Add dark soya sauce to darken the gravy a little. (you may omit this step, if you find the colour of the gravy looks ok to you).
  • When ready, pour gravy over mashed potato and serve.

Notes

  • Mash potato can be stored in the fridge for about at least 3 days. Reheat the mash potato by steaming it for about 10 minutes after chilled.
  •  The gravy will be thickened and set after chilled.  Pour gravy into a small pot, add some water to dilute it, stir well till smooth.
  • Serve mashed potato and gravy immediately or keep them warm under a pot of hot water before serving.
Keyword mashed potato
Share on Facebook Pin Recipe Print Recipe
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!