Church's Chicken Mashed Potatoes Recipe: Buttery Celery Crown Magic Without the Jar

This Church’s chicken mashed potatoes recipe—creamy, buttery, and just as rich as the fried chicken it pairs with—delivers velvety perfection without the jarred celery crown shortcut. I developed this version after years of perfecting Southern sides for my restaurant, where buttermilk-brined chicken and creamy potatoes are non-negotiable.

The secret lies in hot oil frying and a gravy so rich it clings to every bite, transforming a simple side into the star of the meal.

The technique starts with a buttermilk brine that tenderizes the chicken while keeping it juicy, followed by frying in 375°F oil until golden and crisp. Meanwhile, the mashed potatoes get their signature creaminess from whole milk and butter, whipped to a silky texture that holds its shape.

This isn’t just a side—it’s a foolproof method that delivers restaurant-quality results at home, with every element working together for maximum flavor and texture.

By the time you plate this, you’ll have crispy, golden chicken resting on a mountain of ultra-creamy mashed potatoes, all smothered in a gravy so rich it feels like a hug. The buttermilk brine cuts through the richness, while the celery crown gravy (made from scratch) ties everything together.

This is the kind of dish that makes Sunday dinner feel like a celebration—no shortcuts, just proven techniques that work every time.

Serve with collard greens or cornbread for the full Southern experience. The brining and frying can be done ahead, making this a game-changer for busy weeknights. Let’s get cooking—your taste buds will thank you.

Ingredients for church's chicken mashed potatoes

Buttery potatoes, crispy chicken, and homemade celery crown gravy—no shortcuts, just Southern perfection.

The potatoes are the foundation, so Russet or Yukon Gold make all the difference. Whole Foods or local farms often carry Yukon Golds with that perfect waxy-creamy balance. For the butter, Plugrá or European-style melts smoother—none of that grainy American butter nonsense. The chicken? Bone-in, skin-on thighs from Costco or Whole Foods stay juicier. Brine it overnight in buttermilk and spices (I use 1 quart buttermilk, 2 tbsp salt, 2 tbsp sugar, 1 tbsp black pepper). Don’t skip this—it’s what makes the chicken tender enough to cut with a fork.

No buttermilk? Mix 1 tbsp vinegar or lemon juice with 1 cup milk—it’s the same thing. For the gravy, Trader Joe’s celery crown mix is a decent shortcut, but making it from scratch (celery, onion, garlic, flour, broth) gives you that restaurant-quality richness. The roux? Cook the flour in butter until golden—no browning, just nutty. And if you’re out of whole milk, half-and-half works in a pinch, though it’ll be slightly lighter. The parsley is just for garnish, but it makes the dish look like you slaved over it (which, let’s be honest, you kinda did).

Potatoes keep 3 days in the fridge if wrapped in foil. The brined chicken stays fresh 4 days in the fridge—pat it dry before frying for crispier skin. Gravy reheats beautifully; just whisk in a splash of milk or broth to loosen it. I like to make a double batch of gravy—one for the potatoes, one for the chicken. Freeze extras in ice cube trays for quick future meals. And if you’re prepping ahead, fry the chicken first—it reheats just fine, though the skin won’t be as crispy. Worth it for the convenience.

Step-by-step instructions for Church's chicken-inspired mashed potatoes

Here's how to create velvety mashed potatoes with that signature celery crown flavor—no jarred seasoning needed.

Peel the 2.5 lb russet potatoes and cut them into 2-inch chunks. Place them in a large pot and cover with cold water by 2 inches. Add 1 tsp diamond crystal kosher salt and bring to a boil over high heat. Once boiling, reduce to medium-high and cook for 15-20 minutes until a knife slides in easily.

Drain the potatoes thoroughly and return them to the pot. Add the 0.75 cup unsalted butter and 1.5 cups whole milk. Using a potato masher or ricer, mash until completely smooth with no lumps. The texture should be silky—this is your foundation for that creamy Church's-style finish. Here's the thing—don't skip the ricer if you have one, as it gives the smoothest, most luxurious texture.

In a large skillet, heat the 3 cups vegetable oil to 375°F. Cut the 1.5 lb buttermilk brined chicken into 1-inch pieces and fry until golden brown and cooked through, about 8-10 minutes. Remove the chicken and set aside, leaving the oil in the skillet.

In the same skillet, add the 3 whole celery stalks (chopped into ¼-inch pieces), 1 whole yellow onion (diced), and 4 cloves garlic (minced). Sauté for 5-6 minutes until softened. Sprinkle in the 2 tbsp all-purpose flour and stir constantly for 1-2 minutes until golden brown. This creates the roux that will thicken your gravy beautifully.

Slowly pour in the 1.5 cups chicken broth while stirring constantly to prevent lumps. Cook for 5-7 minutes until the gravy thickens to a creamy consistency. The mixture should coat the back of a spoon but still flow smoothly. This is where the magic happens—this gravy will transform your mashed potatoes into something extraordinary.

Remove the skillet from heat and stir in the 0.5 tsp ground black pepper. Taste and adjust seasoning with additional salt if needed. Here's the trick: you want the gravy to be rich but not overpowering—it should complement the potatoes, not compete with them.

Add the cooked chicken pieces back to the gravy and stir gently to coat. Then, slowly fold in the mashed potatoes until fully combined. The mixture should be thick but still spreadable. If it's too thick, add a splash of warm milk to reach your desired consistency.

Transfer the mixture to a serving dish and garnish with the 0.25 cup chopped fresh parsley. The parsley adds a fresh contrast to the rich flavors and makes the dish look restaurant-worthy. Serve immediately while hot—these mashed potatoes are best enjoyed fresh from the pot.

Best sauces and condiments for these flavors

Celery Crown Gravy

This is the heart of your Church's-style mashed potatoes—where celery, onion, and garlic create a flavor bomb that elevates everything. I start by sautéing 3 whole celery stalks and 1 yellow onion in the same oil used for frying the chicken.

The residual chicken fat infuses the vegetables with a savory depth you just can't get with fresh oil. For the roux, I use 2 tbsp all-purpose flour cooked until golden—not browned—because that nutty flavor is key. 🌶️

Don't skip the garlic—4 fresh cloves minced right before cooking releases more flavor than pre-minced. The gravy should coat the back of a spoon but still flow smoothly. If it thickens too fast, just whisk in a splash of warm chicken broth.

Trust me, this gravy is worth the extra step—it's what makes these potatoes feel like a restaurant dish.

Butter and Milk Magic

The secret to ultra-creamy mashed potatoes lies in the ratio of butter to milk. I use 0.75 cup unsalted butter (European-style melts best) and 1.5 cups whole milk—never 2% or skim. The butter adds richness while the milk keeps it light.

For extra smoothness, I use a potato ricer instead of a masher. If you don't have one, a food mill works too—just don't overwork it or you'll get gluey potatoes. 🧈

Here's my pro tip: Warm the milk first by heating it in a small saucepan until just steaming. This helps emulsify the butter better, giving you that silky texture.

And if your potatoes are still a bit grainy after mashing, just press them through a fine-mesh sieve—it's worth the effort for that velvety finish.

Southern Comfort Gravy

For an extra layer of Southern flavor, I like to add a pinch of smoked paprika to the gravy—just ¼ tsp gives it that subtle smokiness that reminds me of my grandma's cooking.

The key is balancing the richness of the butter and chicken with something bright, which is why I finish with fresh parsley. It cuts through the fat and makes the dish look like it belongs on a fine-dining plate. 🌿

If you want to take it even further, stir in 1 tbsp of chicken fat from the frying process into the gravy. That extra layer of flavor is what makes this gravy taste homemade instead of store-bought.

And if you're feeling adventurous, add a splash of hot sauce—just a teaspoon—it adds a little kick that pairs perfectly with the creamy potatoes.

Make-Ahead Gravy

One of my favorite time-saving tricks is making the gravy ahead of time. It reheats beautifully—just whisk in a splash of warm milk or broth to loosen it up.

I like to store it in the fridge for up to 3 days or freeze it in ice cube trays for quick future meals. When reheating, keep it on low heat and stir constantly so it doesn't separate.

This is especially handy for busy weeknights when you want that restaurant-quality flavor without the last-minute stress. ⏰

For the mashed potatoes, you can actually make them a day ahead and reheat them gently in the oven at 350°F for 15-20 minutes. Just cover them with foil and add a splash of warm milk to keep them moist.

The gravy can be reheated separately and combined right before serving. This way, you can spend your day enjoying the meal instead of slaving over the stove.

Frequently asked questions