Creamy Yukon Gold potatoes, garlic, butter, olive oil, milk, and heavy cream come together in this rich and fluffy Popeyes mashed potatoes recipe — a comfort food classic made at home.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
When I first tried recreating Popeye’s mashed potatoes at home, I’ll admit, I was a little skeptical. Could I really get that same silky texture and rich flavor without ordering takeout? But one rainy weekend (you know the type — the kind where you just want to stay in PJs and binge-watch something cozy), I gave it a go. And let me tell you, my kitchen smelled amazing, and the end result? Fluffy, creamy mashed potatoes that honestly made me wonder why I hadn’t tried this sooner. Now it’s my go-to side dish for everything from weeknight dinners to holiday spreads — and my family’s always asking for “that potato dish.” You know the one.
Why You’ll Love This Popeyes Mashed Potatoes Recipe
Here’s why this recipe’s a keeper (besides the obvious fact that it tastes amazing):
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Rich and creamy without being fussy — You don’t need fancy gadgets or ingredients. Just good old Yukon Gold potatoes, butter, and cream magic.
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Family-friendly comfort food — It’s one of those dishes that gets scooped up fast at the table — no complaints, no leftovers.
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Works with just about any meal — From roasts to grilled chicken or even on its own with a drizzle of gravy (or hey, no shame in eating it straight from the pot).
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Ready in under 30 minutes — Big flavor, small time commitment. We love to see it.
Ingredient Notes:
What’s lovely about this recipe is that it leans on simple, real ingredients — the kind that make mashed potatoes feel like a warm hug on a plate.
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Yukon Gold potatoes: Their natural buttery texture makes them ideal for creamy mashed potatoes without needing tons of extra fat.
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Garlic: Fresh cloves give a deeper, roasted flavor, but garlic powder works fine in a pinch.
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Unsalted butter: This lets you control the salt level while adding richness.
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Olive oil: A little drizzle of extra-virgin olive oil adds a subtle depth and a touch of smoothness.
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Milk and heavy cream: The dynamic duo that gives the mash that silky, luxurious feel. You can adjust the ratio to suit your taste or calorie count.
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Salt and white pepper: Just enough seasoning to enhance the natural flavors without overpowering them.
How to Make Popeyes Mashed Potatoes — Step-by-Step
Alright, let’s break it down so it feels easy-breezy in your kitchen.
Step 1: Start by roughly chopping your potatoes (skins off or on — up to you). Give them a good rinse to wash off excess starch, then pop them into a medium saucepan filled with water. Bring that water to a boil over high heat.
Step 2: Once boiling, carefully add the potatoes along with your garlic and salt. Reduce the heat and let it simmer gently. This helps the potatoes cook evenly without falling apart.
Step 3: Cover the pan with a lid and cook for about 15-20 minutes, until the potatoes and garlic are fork-tender. If a fork slides through easily, you’re good.
Step 4: Drain the potatoes well, then return them to the hot saucepan over high heat for a minute or two. This step helps evaporate any leftover moisture so your mash isn’t watery.
Step 5: Transfer the potatoes to a large bowl and mash them well with a potato masher. Take your time — no one wants lumps lurking in their mash.
Step 6: Meanwhile, in the same saucepan over medium heat, melt your butter. Stir in the olive oil, milk, and heavy cream. Heat gently, stirring until combined and warm (but not boiling).
Step 7: Slowly add the mashed potatoes back into the pot, stirring as you go. Let it simmer for about 5 minutes so everything melds into one creamy, dreamy mash.
Step 8: Sprinkle in more garlic (if you like that extra kick) and finish with salt and white pepper to taste.
Step 9: Serve warm — maybe in a pretty dish with a swirl of melted butter or a sprinkle of parsley if you’re feeling fancy.
Storage Options:
If by some miracle you have leftovers, these mashed potatoes keep well! Store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to loosen them up. They can also be frozen in portions for up to a month — just thaw and reheat with a little extra liquid to bring back that creamy texture.
Variations and Substitutions:
What’s fun about mashed potatoes is how easy it is to make them your own.
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Lighten it up: Use half-and-half or all milk instead of cream, or even try unsweetened almond milk for a dairy-light version.
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Extra garlic flavor: Roast your garlic first for a deeper, caramelized flavor.
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Add cheese: Stir in shredded cheddar, Parmesan, or a mix for cheesy mashed potatoes.
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Herb it up: Fresh chives, parsley, or thyme make a lovely finishing touch.
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Go vegan: Swap butter for vegan butter or olive oil, and use plant-based milk and cream alternatives.
What to Serve With This Popeyes Mashed Potatoes
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
This dish is the ultimate sidekick — it plays well with just about anything. Serve it alongside roasted chicken, grilled steak, pork chops, or baked salmon. It’s also amazing with veggie mains like mushroom gravy or lentil loaf. And if you’re going casual, just top it with a rich Cajun or onion gravy and grab a spoon. No judgment.
FAQ
Q: Can I make Popeye’s mashed potatoes ahead of time?
A: Absolutely! Just store in the fridge and reheat gently with a splash of milk or cream to refresh that creamy consistency.
Q: Do I have to use Yukon Gold potatoes?
A: Yukon Golds are preferred for their buttery texture, but Russets work too — they’ll just be a bit fluffier and less creamy.
Q: How do I keep mashed potatoes from getting gluey?
A: Don’t overwork them! Mash gently and avoid using a blender or food processor, which can make them gummy.
Popeyes Mashed Potatoes
Ingredients
- 4 pounds Yukon Gold potatoes approximately 8 medium-sized potatoes
- 8 garlic cloves or 1 to 1.5 teaspoons garlic powder
- 1 tablespoon salt
- 3 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 cups milk
- 1 cup heavy whipped cream
- 1/4 teaspoon freshly ground white pepper
Equipment
- Medium saucepan
- Large mixing bowl
- Wooden potato masher
- Measuring spoons
- Measuring cups
- Lid for saucepan
Instructions
- Step 1: Peel and roughly chop the Yukon Gold potatoes. Rinse the pieces thoroughly under cold water. Place the potatoes in a medium saucepan and cover with water.
- Step 2: Bring the water to a boil over high heat. Add the garlic cloves (or garlic powder) and salt. Reduce the heat to a simmer.
- Step 3: Cover the saucepan with a lid and cook the potatoes for 15 to 20 minutes, or until the potatoes and garlic are tender and can be easily pierced with a fork.
- Step 4: Drain the potatoes thoroughly. Return them to the saucepan over high heat for 2 minutes to allow any remaining moisture to evaporate.
- Step 5: Transfer the potatoes to a large mixing bowl. Using a wooden potato masher, mash the potatoes until smooth and no lumps remain.
- Step 6: In the same saucepan over medium heat, melt the butter. Add the olive oil, milk, and heavy whipped cream. Stir until the mixture is warmed through and well combined.
- Step 7: Gradually add the mashed potatoes to the saucepan, stirring gently to incorporate. Simmer for 5 minutes, stirring occasionally, until smooth.
- Step 8: Add additional garlic if desired. Season with salt and freshly ground white pepper to taste.
- Step 9: Transfer the mashed potatoes to a serving dish and serve warm.
