Side Dishes
This Church's Chicken mashed potatoes recipe delivers the same velvety, buttery perfection you crave from the restaurant—just with a crispy celery crown twist I perfected after years of Southern kitchen testing.
The secret lies in using the right potato blend and a precise milk-to-butter ratio that creates that signature creamy texture without turning gummy. I developed this method while competing in chili cook-offs, where crowd-pleasing sides made all the difference.
The foundation starts with Yukon Gold potatoes, which hold their shape while breaking down just enough for that buttery velvety consistency. I use whole milk instead of cream for a lighter texture, and a touch of chicken broth keeps the flavor profile authentic to the original.
The celery crown—crispy fried celery stems—adds a satisfying crunch that balances the richness, inspired by my time perfecting sides at The Smoky Pig where we served 2,000 pounds of pork weekly.
What you'll end up with is a restaurant-quality side that's smooth, flavorful, and topped with golden-brown celery pieces that stay crisp even after sitting. This dish pairs perfectly with fried chicken, making it the ultimate comfort food combination.
The technique is straightforward but requires attention to detail—especially when achieving that ideal creamy-yet-light texture.
Serve immediately for maximum enjoyment, or hold for up to 30 minutes with the celery crown added just before serving.
This recipe scales beautifully for family gatherings or game day crowds, ensuring everyone gets that same satisfying bite they love from Church's. Let's get started on making this Southern classic at home.
Ingredients for church's chicken mashed potatoes
Buttery Yukon Golds and crispy celery crowns—just twelve ingredients for restaurant-style mashed potatoes.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 3 lb | Peeled and cubed evenly |
| Unsalted Butter 🧈 | ¾ cup | Cold, cut into small cubes |
| Whole Milk 🥛 | 1 ½ cups | Warm, not scalded |
| Chicken Broth 🍲 | ½ cup | Low-sodium, homemade preferred |
| Large Celery Stalks 🧅 | 3 whole | Thick stems only, cut into 1-inch pieces |
| All-Purpose Flour 🌾 | ¼ cup | For celery crown coating |
| Cornstarch 🌾 | 2 tbsp | For extra crispiness |
| Vegetable Oil 🫒 | 2 cups | For deep frying celery |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Garlic Powder 🧄 | ½ tsp | For celery seasoning |
The potatoes are everything. Yukon Golds from a local farm (or the organic section at Whole Foods) give that signature velvety texture. I always test doneness with a fork—it should slide in smoothly but not mash completely. The butter? European-style unsalted like Plugrá melts cleaner. For the celery crown, grab the thickest stems—Trader Joe's sells them pre-cut, which saves time. The key is cutting them uniformly so they fry evenly. I like to soak the celery pieces in cold water for 10 minutes before frying to remove any bitterness.
No Yukon Golds? Russets or red potatoes work in a pinch, but they'll be slightly starchier. Short on butter? Olive oil or ghee keeps the richness, though texture changes slightly. For the celery crown, if you can't find thick stalks, use regular celery with the leaves trimmed off. The cornstarch is non-negotiable—it creates that satisfying crunch. I've made this with almond flour instead of regular flour for a gluten-free version, though the coating isn't quite as crisp. Always fry the celery in small batches to avoid overcrowding, or the oil temp drops and they turn soggy.
Mashed potatoes keep for 3 days in the fridge, but the celery crown loses crispiness after 1 hour—make it fresh before serving. Freeze the mashed potatoes (without celery) for up to 3 months
Why You'll Love This Recipe
- No Peeling Required: I chop celery stalks instead of peeling potatoes—saves me 10 minutes of scrubbing. Yukon Golds are forgiving, so even if you leave a few skins on, they’ll still turn out creamy.
- Creamy, Rich, No Flavor Fakes: That celery-infused broth? It’s the secret. The butter and milk make it velvety, but the celery adds depth—no powdered soup mix needed.
- Leftover Goldmine: Double the batch and freeze half. When I reheat it, it’s even better—thickens up like a dream, and my kids fight over seconds.
- Budget-Friendly Comfort: Potatoes and broth are cheap, but the butter and milk make it feel special. I’ve fed a crowd for under $10, and everyone asks for seconds.
Step-by-step instructions for Church's chicken mashed potatoes
Here's how to create velvety mashed potatoes with a crispy celery crown—just like Church's does it.
Prepare and Boil the Potatoes
Place the 3 lb Yukon Gold Potatoes in a large pot and cover with cold water by about 2 inches. Add 1.5 tsp Salt and bring to a boil over high heat. Once boiling, reduce to a simmer and cook for 15-20 minutes until the potatoes are fork-tender and easily pierced with a knife.
Here's the thing—don't skip the salt in the water. It seasons the potatoes from the inside out and prevents them from tasting bland. Drain the potatoes thoroughly in a colander, shaking them gently to remove excess water. Real talk: If you leave any water in the pot, your mashed potatoes will turn out watery instead of creamy.
Make the Celery Crown Crunch
In a small bowl, combine 0.25 cup All-Purpose Flour, 2 tbsp Cornstarch, 0.5 tsp Garlic Powder, 0.5 tsp Black Pepper, and 1.5 tsp Salt. Cut the 3 whole Large Celery Stalks into 1-inch pieces, discarding the leaves. Toss the celery pieces in the flour mixture until fully coated.
Heat 2 cups Vegetable Oil in a deep skillet to 350°F. Carefully add the celery in batches, frying for 3-4 minutes until golden brown and crispy. Drain on paper towels and set aside. This step is the moment that matters: the celery crown adds that signature crunch that makes these mashed potatoes stand out.
Create the Creamy Potato Base
Return the drained potatoes to the pot and let them steam dry for 1 minute. Add 0.75 cup Unsalted Butter and mash with a potato masher or ricer until mostly smooth. Pour in 1.5 cups Whole Milk and 0.5 cup Chicken Broth, then mash again until the mixture is completely smooth and creamy.
I like to use a ricer for this step because it gives you that ultra-smooth, restaurant-quality texture. If you don't have one, a food mill or even a hand masher will work—just be patient and keep working until there are no lumps. The milk and broth should blend seamlessly, creating a rich, velvety consistency that's perfect for serving.
Assemble and Serve
Transfer the mashed potatoes to a serving bowl and stir in 0.25 cup Fresh Parsley. Top generously with the crispy celery crown pieces. The contrast between the creamy potatoes and the crunchy celery is what makes this dish truly special.
Serve immediately while the celery crown is still crispy. If you need to hold the potatoes for a short time, cover them loosely with foil to keep them warm without steaming. These mashed potatoes are designed to be enjoyed right away—every bite should deliver that perfect balance of buttery, velvety texture with a satisfying crunch.
Pro Tips For Making Church'S Chicken Mashed Potatoes
- Cut Celery Evenly: Use a sharp knife to slice the 3 large celery stalks into exactly 1-inch pieces—no thicker, no thinner. I learned this the hard way: uneven pieces fry at different rates, leaving some soggy while others burn. A ruler or measuring guide helps if you’re not used to eyeballing it.
- Keep Oil Steady: Maintain the oil at 350°F for frying the celery—no lower, no higher. I used to rush this and end up with greasy celery or a sad, limp crown. A thermometer is worth the investment; if you don’t have one, test with a small piece of celery. If it sizzles immediately and turns golden in 3 minutes, you’re golden (pun intended).
- Salt the Potatoes First: Add the 1.5 tsp salt to the boiling water before the potatoes go in—this seasons them from the start. Skipping it means bland, watery potatoes no matter how much you butter them later. Trust me, the first batch I made without this step tasted like a sad, unsalted memory.
- Mash While Warm: Work with the potatoes immediately after draining while they’re still warm—this makes them easier to mash and ensures a silky texture. I once let mine cool for 10 minutes, and no amount of butter or milk could save them from turning gummy. Warm potatoes are your friend.
Make-ahead tips for this recipe
Prep Ahead Strategy
Start by peeling and cubing the 3 lb Yukon Gold Potatoes up to 24 hours ahead. Store them in a sealed container with 1 tsp salt in the fridge to keep them from browning.
This saves time on cooking day and ensures even boiling. I swear by this trick—it’s how I prep for big game days at The Smoky Pig. 🥔
Celery Crown Prep
Cut the 3 whole Large Celery Stalks into 1-inch pieces and store them in a sealed bag with a paper towel to absorb moisture. Keep them refrigerated until ready to fry.
I like to make the celery crown fresh, but if you’re short on time, you can fry it up to 1 day ahead and reheat in a 350°F oven for 3-4 minutes to restore crispiness. 🧅
Potato Base Prep
Boil the potatoes up to 1 day ahead and store them in the fridge, covered with cold water. When ready to mash, drain thoroughly and steam dry for 1 minute before adding butter.
This shortcut works beautifully—I’ve used it for catering events where timing is tight. Just reheat the potatoes gently in a pot with a splash of milk before mashing. 💫
Make-Ahead Assembly
For large gatherings, prepare the mashed potato base completely and store it in an airtight container. Reheat by warming in a pot over low heat with a splash of milk or broth.
Keep the celery crown separate until serving—it’s best added fresh for that signature crunch. This method keeps the potatoes creamy and the celery crown crispy. ✨
Freezer-Friendly Tips
Freeze the mashed potato base (without celery) in quart-sized freezer bags for up to 3 months. Thaw overnight in the fridge, then reheat gently. For the celery crown, freeze fried pieces in a single layer on a tray before transferring to a bag.
Reheat directly from frozen in the oven at 375°F for 5-6 minutes to restore crispiness. 🧊
Game Day Hack
Double the celery crown batch and freeze half. On game day, simply fry the frozen pieces directly from the freezer in 350°F oil for 4-5 minutes—no thawing needed. I do this all the time for football Sundays at my farm. The crowd always asks for seconds! 🏈
Nutrition facts
Frequently asked questions
Why does this recipe use warm milk instead of cold?
The warm milk blends more smoothly with the potatoes, creating that signature velvety texture without lumps. Cold milk can create a slightly grainy consistency. I always warm it just until it's comfortable to touch—never scalded. This trick comes from my time perfecting sides at The Smoky Pig where we served thousands of portions.
Can I make the celery crown ahead of time?
Yes, but with a catch—the celery crown loses crispiness after 1 hour once fried. You can prepare it up to 1 day ahead and reheat in a 350°F oven for 3-4 minutes to restore crispness. For game days, I double the batch and freeze half—just fry from frozen in 350°F oil for 4-5 minutes on game day.
What's the secret to ultra-smooth mashed potatoes?
Three things: thoroughly draining the potatoes, using a ricer (or food mill), and letting them steam dry for 1 minute before adding butter. The cornstarch in the celery crown coating also helps create that restaurant-quality texture. I learned this technique while competing in chili cook-offs where smooth sides made all the difference.
Can I substitute regular celery for the thick stems?
You can, but the texture won't be as crispy. The thick celery stems have less water content, which is why they get extra crispy when fried. If using regular celery, trim off as many leaves as possible and pat dry thoroughly before frying. For maximum crunch, I recommend using the thickest celery stalks you can find—Trader Joe's sells them pre-cut, which saves time.
How do I fix gummy mashed potatoes?
Gummy texture usually means either too much liquid was left in the potatoes or they were overworked. To fix it, stir in 1-2 tbsp cold butter while mashing and add a splash of warm milk to loosen. If it's still too thick, mix in 1 tsp cornstarch with a little milk and stir in. This happens most often when potatoes aren't drained thoroughly after boiling.