KFC Mashed Potatoes & Gravy Low-Fat copycat recipe by Todd Wilbur
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KFC Mashed Potatoes & Gravy Low-Fat

Score: 5.00. Votes: 1
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The secret to cloning the Colonel's famous gravy at home is to first darken the chicken broth with a roux. Roux is a mixture of flour and oil that is cooked in a saucepan over low heat until it's browned, but not burned. This magical mixture not only colors the gravy for us, but also thickens it. The small amount of oil used here and no addition of drippings will give you gravy that tastes as good as the stuff from the world-famous chicken chain, but with significantly less fat.

And when you're done with the gravy, you can easily make mashed potatoes that taste just like KFC's with the popular Potato Buds instant potatoes. And fat-free butter-flavored spread adds butter flavor without fat. You're going to love this one.

Nutrition Facts
Serving size–1/2 cup potatoes and 3 tablespoons gravy
Total servings–4
Calories per serving–120 (Original–120)
Fat per serving–2g (Original– 6g)

Source: Top Secret Recipes Lite by Todd Wilbur. 

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  • 1 tablespoon vegetable oil
  • 5 tablespoons all-purpose flour
  • 1 can Campbell's chicken broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
Mashed Potatoes
  • 1 1/2 cups water
  • 1/3 cup reduced-fat (2% fat) milk
  • 2 1/2 tablespoons Fleischmann's Fat-Free Buttery Spread
  • 1/2 teaspoon salt
  • 1 1/3 cups instant mashed potato flakes (Potato Buds)
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    • Instructions

      1. Make the gravy by first preparing a roux: combine the oil with 1 1/2 tablespoons of flour in a medium saucepan. Cook over low heat for 20 to 30 minutes or until the mixture becomes a chocolate color.

      2. Remove the pan from the heat and add the chicken broth, 1 can of water, the remaining flour, 1/4 teaspoon of salt, and pepper. Put the pan back on the heat and bring the heat up to medium. When the mixture begins to boil, reduce the heat and simmer the gravy for 15 minutes or until thick.

      3. As the gravy is reducing, prepare the potatoes by combining 1 1/2 cups of water, 1/3 cup of milk, the fat-free buttery spread, and 1/2 teaspoon of salt in a medium saucepan over medium heat. Bring to a boil, add the potato flakes, and whip with a fork until smooth.

      4. Serve the mashed potatoes with gravy poured over the top.

      Makes 4 servings.

Average rating:

Score: 5.00. Votes: 1
Rating of votes (1)
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Feb 24, 2013, 22:00

This is one of my daughter's favorite sides, I can't wait to make it when she comes to visit. This clone is super!!!

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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