Copycat KFC Mashed Potatoes

Justin got his tattoo Wednesday — his left forearm, small block letters: DLW. Darla Lynn Wheeler. His mother's initials. He came home with a bandage. He ate dinner at the counter. I saw the bandage but said nothing. Saturday morning I saw the unbandaged tattoo. I passed him the potatoes without a word. He ate. He drove to work at JBS. That night after he was asleep I sat in the truck in the driveway for ten minutes and cried. He is his mother's son. He marked himself with her. I do not know what to do with that grief. I know exactly what to do with it. I do both.

Drove Tuesday.

Memorial Day Monday — I went to Larry and Darla's graves.

That Saturday morning when I saw the tattoo and passed him the potatoes without a word — those were these potatoes. I’d made them a hundred times, but that morning they meant something different. There’s a kind of love that doesn’t speak, that just keeps the plate full and the kitchen warm, and I’ve leaned on this recipe more than once when words weren’t the right tool. If you need something to make for a table where the weight is already there, this is what I reach for.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 6

Ingredients

2 1/2 lbs russet potatoes, peeled and cut into 1-inch chunks
4 tablespoons unsalted butter, cut into pieces
1/2 cup whole milk, warmed
1/4 cup sour cream
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt, plus more for boiling water
1/4 teaspoon white pepper
Chicken gravy, for serving (store-bought or homemade)

Instructions

Boil the potatoes. Place the potato chunks in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a steady simmer. Cook 15—18 minutes, until a fork slides through easily with no resistance.
Drain and dry. Drain the potatoes thoroughly in a colander. Return the empty pot to the stove over low heat for 1 minute to evaporate any remaining moisture, then add the potatoes back in.
Mash. Use a potato masher or hand mixer on low speed to mash the potatoes until mostly smooth. Do not overmix or they will turn gluey.
Add the dairy. Add the butter, warm milk, and sour cream. Fold gently until fully incorporated and creamy.
Season. Stir in the garlic powder, onion powder, salt, and white pepper. Taste and adjust seasoning as needed.
Serve. Transfer to a serving bowl and top with warm chicken gravy. Serve immediately while hot.

Nutrition (per serving)

Copycat KFC Mashed Potatoes — The Quiet Thing You Pass Without a Word