Start to Finish: 20 minutes
Difficulty Level: Beginner
You can find it Paris, eat it in Hong Kong, enjoy it in New York or take it back to your house in Peoria. The international phenomenon of Kentucky Fried Chicken is nearly as closely identified with its signature mashed potatoes and gravy as it is with its famous chicken. Now, with this recipe inspired by one from the JewelPie website, you can make it at home with a few simple steps.
The instant potatoes are aptly named, so have your gravy finished before you start on the potatoes.
Dissolve the beef and chicken bouillon cubes in the water in a glass measuring cup or small bowl and mix with a fork. This often works better in hot water.
Slowly add the water bouillon mixture, stirring constantly. Continue to cook over low heat, stirring constantly and scraping the sides of the pan. The gravy will begin to thicken but must be constantly stirred to avoid lumps or burning. Continue to cook and stir for 5 minutes or until the gravy coats the back side of a spoon.
Remove the gravy from heat and set aside while you make the potatoes.
If your gravy lumps up, pour it into a food processor or blender and smooth it. Alternately, press the gravy through a coarse sieve. When the lumps are gone, slowly reheat the gravy, stirring constantly.
In a medium saucepan, bring the water, milk, butter and salt to a boil.
Stir in the the dried potatoes, remove from heat and cover the pot. Let stand for 1 minute or until all the liquid has been absorbed. Whip vigorously with a fork or whisk.
Place a mound of potatoes on each plate, making an indentation in the middle for the quintessential "gravy lake."
Ladle the gravy over the potatoes.
- You can, of course, use real potatoes. Just make your regular mashed potatoes and put them in a blender or food processor to make them KFC smooth.
- Substitute a can of chicken broth for the dissolved bouillon cubes.