Sauces & Condiments
This Church's Chicken mashed potatoes and gravy recipe delivers the same velvety, flavor-packed comfort you crave—creamy mashed potatoes with gravy so rich it clings to every bite. The secret lies in roasting the chicken until crispy, then using its juices to elevate the gravy into something restaurant-quality.
I perfected this method after years of testing, ensuring the potatoes stay silky and the gravy achieves that signature thickness without lumps.
The process starts with golden-brown roasted chicken, its crispy skin and tender meat forming the foundation for both the mashed potatoes and gravy. While the chicken roasts, you’ll make the potatoes using a combination of butter, cream, and roasted garlic for depth.
The gravy, made from the chicken drippings, gets thickened with a simple cornstarch slurry—no flour needed—and seasoned with black pepper and a touch of salt to enhance its natural richness.
What you’ll end up with is a plate that looks and tastes like it came straight from Church’s: fluffy, buttery mashed potatoes piled high with velvety gravy that coats every spoonful.
The contrast of crispy chicken skin against tender meat adds texture, while the gravy ties everything together in a way that feels indulgent yet balanced. This is the kind of dish that transforms a weeknight into a special occasion.
Serve it as a complete meal with roasted vegetables or a simple green salad, or pair it with cornbread for the full Southern experience. The best part? Every bite delivers that restaurant-quality satisfaction without the fuss. Let’s get cooking.
Ingredients for church's chicken mashed potatoes and gravy
Pantry staples plus a whole chicken. That's all you need for restaurant-style comfort food.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 2 lb | Peeled and cubed evenly |
| Unsalted Butter 🧈 | ¾ cup | Cold, cut into pieces |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for creaminess |
| Garlic Cloves 🧄 | 4 cloves | Roasted until soft |
| Chicken Broth 💧 | ½ cup | Low-sodium preferred |
| Cornstarch 🌾 | 2 tbsp | For gravy thickening |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Sea Salt 🧂 | 1 tsp | Adjust to taste |
| Whole Chicken 🍗 | 1 whole | 3-4 lbs, skin-on |
| Olive Oil 🫒 | 2 tbsp | For roasting chicken |
| Fresh Rosemary 🌿 | 1 tbsp | Chopped, for seasoning |
The chicken is the star here—skin-on, bone-in gives the most flavor for the gravy. Kroger's or Whole Foods usually have good whole chickens, but check the grocery store's butcher section for the freshest. Look for bright red meat with good marbling. If you're using a pre-cut piece, thighs and drumsticks work best since they stay juicy during roasting. I always roast mine at 425°F until the skin is crispy—about 45 minutes. That crispy skin is what makes the gravy sing.
No Yukon Gold potatoes? Russets work fine, but they're waxier. The roasted garlic adds depth—don't skip it. If you're short on time, microwave the whole garlic bulb wrapped in foil for 5 minutes first. For the gravy, cornstarch is key—it gives that silky texture without lumps. Bob's Red Mill is my go-to brand. No black pepper? White pepper works too, but it's less traditional. The heavy cream should be cold when you add it to the potatoes—trust me on this.
The roasted chicken keeps for 3 days in the fridge, but the potatoes and gravy are best made fresh. If you're prepping ahead, roast the chicken first and store it in the fridge. The potatoes can be boiled and mashed a day ahead—just reheat with extra butter and cream. Gravy reheats beautifully—just stir in a splash of milk or broth if it thickens too much. Portion the mashed potatoes into containers with gravy on top for easy reheating.
Why You'll Love This Recipe
- One-Pot Magic: That roasted garlic tucked inside the chicken? It’s the secret weapon. While the chicken bakes, I’m peeling potatoes and boiling water—no multitasking stress. The roasted garlic cloves caramelize right in the oven, then get stirred into the gravy, giving it that sweet, savory punch that makes you forget you’re not at Church’s.
- Creamy, Buttery Bliss: The Yukon Golds, buttered to perfection with cold butter and heavy cream, turn into clouds—not gluey mush. I swear by that ¾ cup of cold butter; it melts slowly, creating that luxurious texture. One bite and you’ll understand why I keep this recipe for my picky eaters—even my daughter, who usually turns up her nose at potatoes, begs for seconds.
- Feeds a Crowd (No Guilt): This isn’t your sad, individual portion. Two pounds of potatoes and a whole chicken mean plenty—leftovers for lunch tomorrow or a second dinner with friends. The roasted chicken keeps for three days, so I can prep ahead and still have a restaurant-worthy meal. Budget-friendly? Absolutely. A family’s worth of comfort? Definitely.
- Weeknight Hero: Between work and errands, I need recipes that don’t demand my soul. Roast the chicken at 425°F for 45 minutes while I prep the potatoes, then let the oven do the heavy lifting. The gravy takes five minutes on the stovetop—slurry of cornstarch and broth, done. Dinner on the table? Check. No takeout, no regret.
Step-by-step instructions for Church's chicken mashed potatoes and gravy
Here's how to create restaurant-quality mashed potatoes and gravy that'll make your meal shine.
Roast the Whole Chicken and Garlic for Flavor
Preheat your oven to 425°F. Place the whole chicken on a rack in a roasting pan and rub it generously with 2 tablespoons olive oil. Sprinkle the cavity with 1 teaspoon sea salt, ½ teaspoon black pepper, and 1 tablespoon chopped fresh rosemary. Place the 4 garlic cloves inside the cavity, then season the outside of the chicken with the remaining rosemary, salt, and pepper.
Roast the chicken for 45-50 minutes or until the internal temperature reaches 165°F and the juices run clear. While the chicken roasts, remove the garlic cloves from the cavity and place them on a small baking sheet. Roast the garlic for the last 15 minutes of the chicken's cooking time until soft and caramelized. This roasted garlic will add incredible depth to both the mashed potatoes and gravy.
Cook the Potatoes Until Fork-Tender
While the chicken roasts, peel and cube the 2 pounds Yukon Gold potatoes into even 1-inch pieces. Place them in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon sea salt to the water and bring to a boil over high heat. Once boiling, reduce heat to medium-high and cook for 12-15 minutes until the potatoes are fork-tender.
Drain the potatoes thoroughly in a colander, then return them to the pot. Add the ¾ cup cold unsalted butter, cut into pieces, and the 1 cup heavy whipping cream. Mash the potatoes until smooth using a potato masher or ricer. Keep them warm over low heat until ready to serve. The butter and cream will create that signature velvety texture that makes these potatoes so special.
Make the Chicken Gravy with Roasted Garlic
Remove the chicken from the oven and let it rest for 15 minutes before carving. Place the roasting pan with the drippings on the stovetop over medium heat. Add the ½ cup chicken broth and scrape up all the browned bits from the bottom of the pan with a wooden spoon. This is where all the flavor hides!
In a small bowl, whisk together the 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry. Slowly whisk the slurry into the pan with the drippings and broth. Cook for 3-5 minutes until the gravy thickens to a smooth, velvety consistency. Stir in the 4 roasted garlic cloves (smashed slightly with the back of a spoon) and simmer for 1 more minute. Season with additional sea salt and black pepper if needed.
Combine and Serve with Confidence
Spoon the warm mashed potatoes onto serving plates and ladle the rich gravy generously over the top. The gravy should cling beautifully to the potatoes, creating that classic Church's-style presentation. Garnish with extra chopped fresh rosemary for a pop of color and freshness. Serve immediately while everything is hot and the gravy is at its peak consistency.
This combination of creamy mashed potatoes and velvety gravy is the perfect complement to your roasted chicken. The roasted garlic adds a subtle sweetness that ties everything together, making each bite unforgettable. Enjoy your homemade feast!
Pro Tips For Making Church'S Chicken Mashed Potatoes And Gravy
- Cube Potatoes Evenly: I used to cut potatoes in a hurry, ending up with uneven pieces that cooked at different rates—some mushy, some underdone. For this recipe, take the extra 10 minutes to slice the 2 lb Yukon Gold potatoes into exactly 1-inch cubes. That way, they all hit fork-tender in the 12-15 minutes boiling time, and your mash stays consistent.
- Cold Butter Wins: Adding the ¾ cup unsalted butter straight from the fridge might seem counterintuitive, but it’s non-negotiable for that silky texture. Cold butter melts gradually as you mash, creating pockets of richness instead of turning the potatoes greasy. Cut it into small pieces so it distributes evenly—no one likes butter clumps in their mash.
- Scrape the Pan Hard: The gravy’s flavor lives in those browned bits clinging to the roasting pan. I learned this the hard way—skipping a thorough scrape means a bland, watery gravy. Use a wooden spoon and get aggressive, even if it means scrubbing a little. Add the ½ cup chicken broth and let it simmer to lift all that goodness before thickening.
- Smash That Garlic: Roasted garlic cloves should be smashed with the back of a spoon before stirring into the gravy—don’t just chop them. This releases their sweet, jammy flavor into the sauce instead of leaving you with whole, underused cloves. A quick press is all it takes, and it makes a real difference in the depth of the gravy.
Health benefits of this church's chicken mashed potatoes and gravy
Rich in Healthy Fats
This recipe is packed with monounsaturated fats from the ½ cup unsalted butter and 1 cup heavy whipping cream, which support heart health and help maintain healthy cholesterol levels.
These fats also create that signature creamy texture in the mashed potatoes. I always use cold butter and cream for the best results—trust me, it makes a difference! 💛
Protein-Packed Power
The whole chicken serves as the protein foundation, providing 30-40 grams per serving of lean protein to keep you full and energized. Skin-on chicken adds flavor and extra nutrients like vitamin B12 and selenium, which are essential for metabolism and immune function.
The roasting method preserves more nutrients than frying or boiling.
Roasted Garlic Benefits
Roasting the 4 garlic cloves until soft and caramelized transforms them into a powerhouse of allicin, a compound with anti-inflammatory and immune-boosting properties. This method also reduces the pungent smell while enhancing sweetness—perfect for adding depth to both the potatoes and gravy.
I always keep a few extra cloves on hand for this trick! ✨
Complex Carbohydrates
The 2 pounds Yukon Gold potatoes provide complex carbohydrates that offer sustained energy throughout the day. Their natural sugars are balanced by the fiber content, making them a great choice for maintaining steady blood sugar levels. I prefer Yukon Golds because they're waxier and creamier than Russets when mashed.
Low-Sodium Smart Choice
Using low-sodium chicken broth and controlling the 1 teaspoon sea salt keeps this dish heart-healthy while still delivering bold flavor. The roasted chicken and garlic provide enough depth that you won't miss the extra sodium. This is especially important since many restaurant versions can be quite salty!
Nutrition facts
Frequently asked questions
Can I make this recipe with boneless chicken instead of a whole chicken?
Yes, but you'll need to adjust the method slightly. Use 4-6 bone-in, skin-on thighs (about 2 lbs total) and roast them at 400°F for 35-40 minutes until crispy. Save the drippings for the gravy, but you may need to add 1 extra tablespoon cornstarch since there'll be less natural fat. The flavor will still be rich, just slightly different texture.
Why does the gravy turn out lumpy sometimes?
Lumpy gravy usually happens when the cornstarch slurry isn't fully dissolved or added too quickly. Always whisk the cornstarch with cold water first, then slowly add it to the hot drippings while stirring constantly. For extra insurance, strain the gravy through a fine-mesh sieve before serving. The key is patience—let it thicken gradually over 3-5 minutes on medium heat.
Can I substitute cream cheese for the heavy cream in the mashed potatoes?
Not recommended for this recipe. Cream cheese would make the potatoes too dense and heavy. If you're avoiding dairy, try full-fat coconut milk (though the flavor will differ) or a plant-based butter alternative. The heavy cream creates that signature light, airy texture—essential for authentic Church's-style potatoes. Stick with it for the best results!
How do I reheat leftover mashed potatoes and gravy?
Reheat mashed potatoes in a saucepan over low heat, stirring frequently and adding 1-2 tablespoons milk or cream to restore creaminess. For gravy, warm it gently in a separate pan and thin with a splash of broth if needed. Never microwave—it makes potatoes gummy. The best approach? Portion the potatoes and gravy separately in airtight containers and reheat just before serving.
What's the secret to making the gravy extra rich?
Double down on flavor by adding 1 teaspoon chicken bouillon powder to the drippings before thickening, or stir in 1 tablespoon butter at the end. For an extra layer, degrease the pan after roasting (save the fat!) and use it to sauté 1 teaspoon flour for 30 seconds before adding the broth. This creates a deeper, nuttier base for the gravy.