Popeyes-Style Mashed Potatoes & Cajun Gravy

Instructions:

1. Bring a large pot of salted water to a boil. Add the potatoes and cook for 15–20 minutes, or until fork-tender. Drain well.
2. Mash the potatoes with butter and milk until smooth and creamy. Season with salt to taste and keep warm.
3. In a skillet over medium heat, brown the ground beef until fully cooked. Do not drain.
4. Add the butter to the skillet, then sprinkle in the flour. Stir constantly for about 1 minute to cook out the raw flour taste.
5. Slowly whisk in the beef broth and chicken broth until smooth.
6. Add garlic powder, onion powder, black pepper, cayenne (if using), and salt.
7. Simmer the gravy for 8–10 minutes, stirring occasionally, until thick, rich, and pourable.
8. Spoon the hot gravy generously over the mashed potatoes and serve immediately.

Variations

• Add a pinch of Cajun seasoning for extra Southern flair.
• Use all beef broth for a deeper, more robust gravy.
• Stir in a splash of milk at the end if the gravy thickens too much.
• Serve over rice or biscuits for a different take on the classic.

Tips

• Russet potatoes produce the fluffiest mashed potatoes for this dish.
• Keep the gravy slightly loose for an authentic Popeyes-style texture.
• Don’t skimp on black pepper—it’s essential to the signature flavor.
• This gravy reheats well; add a splash of broth when warming leftovers.