Cover the potatoes with water and season with 1 teaspoon of the salt. Boil the potatoes until they are fork tender. Drain the potatoes and return them to the saucepan. Add 1/2 cup of the butter, hot milk, sour cream, and salt to taste; mash thoroughly with a potato masher until very creamy.
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.
Sides. Heads Up! The Biscuits, Cornbread Muffin, Mashed Potatoes, and Gravy at KFC do all contain milk.
Mashed Potato With Gravy: 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.
Keep Your Potatoes Hot
If you want a truly creamy taste and texture, you can't let the potatoes cool before mashing—you want to start getting busy with them as soon as possible after they've been boiled and drained.
Not only do unpeeled potatoes absorb less water and retain more vitamins and nutrients, the peels are usually easier to remove after cooking—just make sure you scrub the skin well first if this is the route you plan to take. That said, you can totally peel the potatoes first if that's what you're most comfortable with.
Tips for the Best Mashed Potatoes
Start cooking the potatoes in cold water: This ensures that the potatoes cook evenly. Otherwise, if you start with hot or boiling water, the outsides of the potatoes cook and soften while the middles are still hard and crunchy.
When it comes to ridiculously creamy restaurant style mashed potatoes, there's not much to it. The secret is just loads of cream and butter. The creamier the mashed potato, the more cream and butter it has in it!
Add a Leavening Ingredient
Baking soda needs to be combined with an acidic ingredient of some kind (buttermilk, lemon juice, vinegar, honey, yogurt) to create carbon dioxide, a gas that emits small bubbles and makes the goods fluffy.
To avoid this, all you have to do is add the butter first, because it will coat the starch in fat to shield it from the water in the cream, and as a result, you'll end up with silky mashed potatoes rather than gluey ones.
The Best Mashed Potatoes
Turn heat to high and cover slightly. Once boiling uncover and drop heat to a simmer. Cook until you can pierce potatoes easily with a fork, about 15 minutes.
Rinsing potatoes helps remove excess starch, so it is recommended to rinse the potatoes before cooking. To ensure even more starch is out of the way, it's recommended that they even be quickly rinsed after boiling. We recommend using hot water for rinsing after boiling and cold water prior to boiling.
However, using the same quantity of milk and butter, but heating them separately and adding the melted butter first to the mashed potatoes, you end up with a butterier tasting potato dish. The fat absorbs into the cells of the potato, which have swelled and pulled apart from one another.
The best creamy mashed potato recipe!
The secret to beautifully creamy mash is to boil the potatoes in a cream (or whole milk) and water mixture. The potatoes suck up all the goodness from the cream and result in flavorsome potatoes that are beautifully smooth.
The potato starch can react as soon as it comes in contact with hot water, which will promote uneven cooking and mealy potatoes. Starting them in cold water allows the potatoes to come up to temperature gently.
And although people were impressed by its similar taste, as it turns out KFC's gravy is made very differently. As a self-identified KFC employee revealed in a TikTok, KFC's gravy is made of chicken cracklings, not bouillon, as the copycat recipe suggests.
She reveals that the finger-licking dressing is made using the leftover juices and chicken scraps found at the bottom of the chicken fryers, a substance she calls “crackling”. Walker explains that the gravy comprises two scoops of crackling mixed with 3.5 litres of water.
The ingredients include butter, flour, pepper, garlic powder, a beef stock cube, a chicken stock cube and some water. If you're feeling fancy you can add sage to your recipe, but this isn't necessary. Scroll down for full instructions. It's a near-match for KFC's much-famed recipe.