If you have a craving for KFC's mashed potatoes, try this copycat recipe.
Ingredients
- russet potatoes, peeled and: 3 pound (cut into 1-inch pieces)
- salt: 1 Tbsp (divided)
- half-and-half: 0.75 cup
- butter: 0.5 cup
- black pepper: 0.25 tsp
- fresh parsley: (for garnish, chopped)
Metric Conversion
Stages of cooking
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Cover potatoes with cold water by 1 inch in a large saucepan. Stir in 1 1/2 teaspoons salt. Bring to a boil over medium-high heat. Boil until potatoes are fork-tender but still hold their shape, about 10 minutes; drain.
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Return potatoes to saucepan. Cook over low heat, stirring occasionally, until excess liquid has evaporated and potatoes are dry, about 1 minute. Process hot potatoes through a potato ricer into a large bowl.
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Meanwhile, heat half-and-half and butter in a small saucepan over medium-low heat until warmed and butter is melted, about 3 minutes; gradually pour into riced potatoes. Stir to incorporate; season with pepper and remaining 1 1/2 teaspoons salt. Garnish with parsley.
