By The recipe Sunday was a copycat KFC mashed potato bowl — mashed potatoes, gravy, corn, popcorn chicken, cheese, layered in a bowl.
The recipe is below.
Copycat KFC Mashed Potato Bowl
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 4
Ingredients
- 2 lbs russet potatoes, peeled and cut into 1-inch cubes
- 4 tablespoons unsalted butter
- 1/2 cup whole milk, warmed
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 lb frozen popcorn chicken or crispy chicken tenders
- 1 can (15 oz) whole kernel corn, drained
- 1 jar (12 oz) chicken gravy (store-bought or homemade)
- 1 cup shredded cheddar cheese
- 2 tablespoons sliced green onions, for garnish (optional)
Instructions
- Boil the potatoes. Place cubed potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce to medium and cook 15—18 minutes, until fork-tender. Drain well.
- Mash and season. Return drained potatoes to the pot. Add butter, warm milk, and garlic powder. Mash until smooth and creamy. Season generously with salt and pepper. Cover to keep warm.
- Cook the chicken. While potatoes cook, prepare popcorn chicken or chicken tenders according to package directions — oven-baked or air-fried both work well. You want them crispy.
- Warm the corn and gravy. Heat corn in a small saucepan over medium heat until warmed through. In a separate small saucepan, warm the chicken gravy over low heat, stirring occasionally, until smooth and hot.
- Build the bowls. Divide mashed potatoes evenly among four bowls. Top each with a scoop of corn, a generous handful of crispy chicken, and a ladle of warm gravy. Finish with shredded cheddar cheese.
- Garnish and serve. Add sliced green onions on top if using. Serve immediately while the cheese is still melting.
Nutrition (per serving)
Calories: 575 | Protein: 27g | Fat: 23g | Carbs: 64g | Fiber: 4g | Sodium: 1220mg