This copycat Popeyes Mashed Potatoes recipe is heaven sent. You can make it in less than half an hour in your own kitchen and it comes out just like you got it from Popeyes itself. Deliciously creamy and full of flavor, this has to be one of my favorite potato side dishes.
For particularly important times of the year, when you have to make a lot of dishes you want for your potato recipes to be somewhat hands-off.
Thanksgiving recipes especially have that need and this mashed potato recipe is perfect as a Thanksgiving side. Your taste buds will thank you.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- More side dishes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Popeyes Mashed Potatoes
- Reader Favorites
- 💬 Comments
What makes this recipe so yummy
- As mentioned above, it's hard to mess up. It's easy, quick and not too many ingredients.
- I don't know about you but I could eat the entire menu at delicious Popeyes restaurants. Not only their mashed potatoes, but yummy Popeyes chicken, Popeyes gravy, red beans and their Cajun rice blow my mind every time - and lets not get me started on their biscuits... my favorite of all menu items.
- It's the best thing when you need comfort food. This is the perfect comfort food and not when you're looking for weight loss.
Groceries you'll need: Ingredients
- Yukon Gold Potatoes
- Garlic Cloves
- Butter
- Whole Milk
- Sea Salt
- Cracked Black Pepper
- Creole Seasoning
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: First thing, peel the potatoes and chop into 2" pieces. Add to a large pot or large saucepan with the garlic and 2 teaspoons of salt. Bring the large pot of water to a boil over high heat and cook for 15-20 minutes.
- Step 2: Drain the potatoes and garlic with the help of a colander then put back into the pot. Add medium heat to cook off any extra water left behind.
- Step 3: Add the remaining seasonings, warm milk and melted butter. Mash all together until nice and creamy and no lumps remain.
- Step 4: Decant to a casserole dish or serving bowl and sprinkle with a little chopped parsley, green onions, or chives for garnish and serve with your favorite gravy recipe.
Hint: Making sure that the milk is heated and the butter melted and still warm is important to helping prevent lumps from forming.
Recipe variations and substitute ideas
- Heavy Cream - try using heavy cream instead of milk for extra decadence.
- Garlic Powder - if you don't have fresh garlic you could add a little garlic powder when you add the seasoning.
- Onion Powder - add a pinch for an extra kick of flavor.
- Cayenne Pepper - add a pinch for a little heat.
- Cajun Seasoning - instead of Creole seasoning - you could use a Cajun spice mix, it's almost the same.
- Gound meat - it's seems weird but I know of a lot of people that like little bits of meat in their mashed potatoes. So adding, say pork tasso, ground pork or ground beef is a possible variation.
- Beef Broth - add a little of this if you want to flavor things in that direction.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I like to use my nice big Dutch Oven for boiling my potatoes, I feel it helps evenly bring the water to boil quicker and also holds the heat so that when you put the potatoes back it helps get rid of any excess water.
I have an affiliate link to the type of Dutch oven I used in this recipe below in the recipe card.
More side dishes I think you'll love
- Cranberry Apple Rice Pilaf - a delicious rice dish peppered with cranberries and apple pieces. It's a surprisingly delicious Thanksgiving side dish.
- Cheese Grits - cheese grits are a staple in southern cuisine. Pair grits with any breakfast food or shrimp dish, or even chicken. Grits will go with just about anything.
- Cajun Cornbread - what's a meal with a yummy cornbread being served?
- Popeyes Cajun Fries - Another great fast food copycat recipe on my site - like French fries but Cajun style.
- Popeyes Sweet Heat Sauce Recipe.
Mashed potatoes also pairs well with my Southern Liver and Onions with Gravy Recipe. Or with this Irish Stew with Mashed Potatoes.
How to store leftovers
Once cooled completely store these Popeyes mashed potatoes in an airtight container in the refrigerator for up to 4 days.
Mel's kitchen notes
Using the yellow waxy potatoes help give the mashed potatoes a delicious creamy texture so the Yukon Golds are my favorite choice and make the best mashed potatoes. Don't forget to serve with a little Popeyes Cajun Gravy.
Frequently asked questions: FAQs
So long as you've cooked the potatoes enough and you use warmed milk and butter then a masher will be fine, mashed thoroughly. Otherwise, you could use a food processor, blender or stand mixer if you still have lumps.
It is important that the potatoes are put into cold water before adding the heat to boil them.
You'll cool the potatoes too quickly and are more likely to end up with lumps in your mash.
If you’ve tried this Copycat Popeyes Mashed Potatoes Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Popeyes Mashed Potatoes
Equipment
Ingredients
- 5 Pounds Yellow Potatoes Yukon Gold, peeled
- 8 Cloves Garlic
- 4 teaspoons Sea Salt divided
- ½ teaspoon Black Pepper
- 1 teaspoon Creole Seasoning
- ¾ Cup Whole Milk warmed
- ½ Cup Unsalted Butter unsalted, melted
Instructions
- Cut the peeled potatoes into 2" cubes and add to cold water, enough to cover with 2" above. Add 2 teaspoons of the salt and the garlic cloves and bring to a boil. Cook for about 15-20 minutes until the potatoes are tender.5 Pounds Yellow Potatoes, 4 teaspoons Sea Salt, 8 Cloves Garlic
- Drain using a colander then put back into the pan on a low heat to cook off any excess fluid.
- Add the remaining salt, pepper, Creole Seasoning, heated milk and melted butter. Mash until creamy.½ teaspoon Black Pepper, 1 teaspoon Creole Seasoning, ¾ Cup Whole Milk, ½ Cup Unsalted Butter
Notes
Nutrition
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