Our copycat KFC mashed potato bowl, filled with layers of creamy mashed potatoes, crispy chicken and cheesy goodness, is even better than the original.
Ingredients
- 3 pounds medium potatoes, peeled
- 2 teaspoons salt, divided
- 3/4 cup whole milk
- 1/2 cup heavy whipping cream
- 6 tablespoons butter
- 1/4 teaspoon pepper
- 24 ounces frozen popcorn chicken
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 2 cups chicken gravy
- 2 cups shredded cheddar cheese
- 2 green onions, chopped, optional
Instruction
- Place potatoes in a stock pot; add water to cover. Season water with 1 teaspoon salt; bring to a boil. Reduce heat; cook, uncovered, until soft, 15-20 minutes. Drain; send potatoes through a ricer.
- Meanwhile, heat milk, cream and butter in a small saucepan until just warm and butter is melted. Add milk mixture to riced potatoes along with remaining 1 teaspoon salt and pepper; stir to combine.
- Meanwhile, cook popcorn chicken, corn and gravy according to package directions, keep warm.
- Spoon mashed potatoes into bowls; top with gravy, popcorn chicken, corn and cheese. If desired, sprinkle with green onion.
