KFC Style Mashed Potatoes
KFC Style Mashed Potatoes
Ingredients
- 500 grams potatoes, peeled and cut into chunks
- 20 grams butter
- 1 tablespoon flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 100 ml milk
- 100 ml water
- as needed water, to cover potatoes
Instructions
- 1
Peel the 500 grams of potatoes and cut them into uniform chunks. Place the potato chunks into a rice cooker.
⏱️ 5 min
- 2
Add enough water to the rice cooker to completely cover the potatoes. Close the lid and cook until the potatoes are tender when pierced with a fork.
⏱️ 20 min - 3
While the potatoes are cooking, prepare the sauce. Melt 20 grams of butter in a small pot over medium heat.
⏱️ 2 min
- 4
Add 1 tablespoon of flour to the melted butter. Stir continuously with a whisk for 1-2 minutes to create a roux, ensuring no lumps form.
⏱️ 2 min
- 5
Stir in 1 teaspoon of salt and 1/2 teaspoon of black pepper into the roux. Mix well to combine the seasonings.
⏱️ 1 min
- 6
Gradually pour in 100 ml of milk while continuously stirring to prevent lumps. Continue to stir until the mixture is smooth.
⏱️ 2 min
- 7
Add 100 ml of water to the pot and continue stirring over medium heat until the sauce thickens to your desired consistency. Remove from heat once thickened.
⏱️ 3 min
- 8
Once the potatoes are cooked and tender, carefully remove them from the rice cooker and transfer them to a large bowl.
⏱️ 1 min
- 9
Mash the cooked potatoes thoroughly using a fork or potato masher until they are smooth and free of large lumps.
⏱️ 3 min
- 10
Pour the prepared thickened sauce over the mashed potatoes.
⏱️ 1 min
- 11
Mix the sauce and mashed potatoes together thoroughly until well combined and creamy. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
KFC Style Mashed Potatoes
- 500 grams potatoes, peeled and cut into chunks
- 20 grams butter
- 1 tablespoon flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 100 ml milk
- 100 ml water
- as needed water, to cover potatoes
Instructions
- 1
Peel the 500 grams of potatoes and cut them into uniform chunks. Place the potato chunks into a rice cooker.
⏱️ 5 min - 2
Add enough water to the rice cooker to completely cover the potatoes. Close the lid and cook until the potatoes are tender when pierced with a fork.
⏱️ 20 min - 3
While the potatoes are cooking, prepare the sauce. Melt 20 grams of butter in a small pot over medium heat.
⏱️ 2 min - 4
Add 1 tablespoon of flour to the melted butter. Stir continuously with a whisk for 1-2 minutes to create a roux, ensuring no lumps form.
⏱️ 2 min - 5
Stir in 1 teaspoon of salt and 1/2 teaspoon of black pepper into the roux. Mix well to combine the seasonings.
⏱️ 1 min - 6
Gradually pour in 100 ml of milk while continuously stirring to prevent lumps. Continue to stir until the mixture is smooth.
⏱️ 2 min - 7
Add 100 ml of water to the pot and continue stirring over medium heat until the sauce thickens to your desired consistency. Remove from heat once thickened.
⏱️ 3 min - 8
Once the potatoes are cooked and tender, carefully remove them from the rice cooker and transfer them to a large bowl.
⏱️ 1 min - 9
Mash the cooked potatoes thoroughly using a fork or potato masher until they are smooth and free of large lumps.
⏱️ 3 min - 10
Pour the prepared thickened sauce over the mashed potatoes.
⏱️ 1 min - 11
Mix the sauce and mashed potatoes together thoroughly until well combined and creamy. Serve immediately and enjoy!
⏱️ 2 min