Does anyone know how you can make mashed potatoes nice and smooth, just like KFC?

Well KFC has powdered potato's so naturally they will be smooth...I use a mixer and mix the hell outta them..never do I have lumps

They use an instant potato mix like Hungry Jack. Personally, I like the lumps.

firs tthe potatoes have to be cooked until they are almost disintegrating. drain the cooking water off but save it. Now add 1/2 stick butter and some cream. With electric mixer beat the potatoes until they are nice and fuffy!season with salt and white pepper. I use the cooking water from the potatoes for the gravy!! Add canned milk to it, half and half and make gravy. I am thinking your potatoes are not cooked enough!! It isn't the old fashioned potato masher or the fork!! Yes, I have a huge 100 year collection of potato mashers. The best one is the metal that has slots in it. Not the wire one that is one piece of wire about a quarter inch thick that winds back and forth. But an older one.

Butter, milk and a KitchenAid mixer. By the way, here are the ingredients in KFC mashed potatoes straight from their website. Does this sound like "homemade" to you? Mashed Potatoes Potatoes, Salt, Maltodextrin, Whey Product [Containing Whey Solids, Sodium Caseinate (A Milk Product), Calcium Phosphate, Calcium Stearoyl-2-lactylate, Calcium Hydroxide], Partially Hydrogenated Vegetable Oil (Soybean and Cottonseed), Mono and Diglycerides, Artificial Colors, Natural and Artificial Flavors, Calcium Stearoyl-2-lactylate, Spice. Freshness Preserved with Sodium Bisulfite, and BHT. Liquid and Hydrogenated Soybean Oil, Salt, Soybean Lecithin, Natural and Artificial Flavor, TBHO and Citric Acid Added to Protect Flavor, Beta Carotene (Color), Dimethylpolysidoxane, An Anti-foaming Agent Added. Contains Milk and Soy. OR Potatoes (Color and Flavor Protected with Sodium Bisulfite, Citric Acid, and BHT), Salt, Corn Syrup Solids, Butter, Hydrogenated Soybean Oil, Monoglycerides, Sodium Pyrophosphate, Nonfat Milk, Natural Flavor, Calcium Phosphate, Sodium Caseinate, Potassium Phosphate, Artificial Flavor, Mono-and Diglycerides, Artificial Color. Liquid and Hydrogenated Soybean Oil, Salt, Soybean Lecithin, Natural and Artificial Flavor, TBHO and Citric Acid Added to Protect Flavor, Beta Carotene (Color), Dimethylpolysidoxane, An Anti-foaming Agent Added. Contains Milk, Soy and Wheat. *Will contain one of the ingredient statements above, depending upon regional suppliers

Kentucky FC .. using instant potatoes mix in a bag or box.. but any will lump if not mixed properly.. be sure your potatoes are cooked completely.. then pour water off.. leaving a tiny bit in the bottom then put in butter.. salt and pepper.. while still steaming hot then.. get some milk.. (depends on how many potatoes you cooked maybe 1/4 to 1/2 cup.. ) start you mixer .. and stir.. in preferable a metal pot.. go around the edges, then through the middle.. they will start to get thick.. in one hand mix.. the other hand pour milk slowly.. continue to blend..... until the right consistency you want.. thick or thin. keep in mind.. as they cool the thicker they will get.. I fix them last as to be hot.. when eating.. then put one more chunk of butter on top.while in pot. and pour into a serving dish.. then stir once more.. mm good...

Use 'piper marris' potatoes. They are 'waxy' in texture and make ideal mash. Cut them into quarters for less boiling time and test with a fork while boiling to make sure they are cooked through, but not left to turn into 'mush'. Use a straight handled masher, add a generous knob of salted butter, a little milk and 5 or 6 turns of the black pepper grinder. The reason your mash is lumpy is because you are using the wrong type of potato, bad quality potatoes, or you are using potatoes that are not fresh enough. If you still have problems... use a blender.

You don't mention if you use milk and butter ! I presume you do as it would be impossible to make good mashed potatoes without. I can only tell you how mine come out smooth. Firstly make sure your potatoes a cooked through in salted water, test with a skewer, it should penetrate easily, drain completely, use a masher to break them down, add a good hit of butter ( amount will depend on how much potato you have) mash ( I use a mash and stirring motion ) again, add some milk and mash until smooth, If mixture is too thick, add a little more milk and mash again, finally you can whip with a fork until really creamy. I've never had a lumpy mashed potato and it has never taken more than a few minutes to make enough for 4-6 ppl. Good luck !

I mash with a masher first and then add milk and butter and whip with an electric mixer

Food processor