Brenda Gantt Thickening Potatoes
- Prep 10 min
- Cook 25 min
- Total 35 min
- Serves 6
- Level Easy
About Brenda Gantt’s Thickening Potatoes
Brenda Gantt is a Southern home cook from Andalusia, Alabama, whose unhurried cooking videos made her a favorite with millions of viewers. Her signature sign-off, “It’s gonna be good, y’all,” fits this dish well: it takes almost no ingredients and nothing fancy, just good Southern know-how.
“Thickening” is the old Southern word for a mix of flour and water stirred into a hot pot to make a quick, creamy sauce. In this recipe it turns plain boiled potatoes, butter, and milk into something closer to a gravy, with tender potatoes in every spoonful. Some families call the dish “boarding house potatoes,” a nod to the budget-friendly, stick-to-your-ribs sides served at old Southern boarding house tables.
It’s the kind of recipe that has been handed down kitchen to kitchen rather than written down, which is why every cook seems to make it a little differently. You can browse more homestyle dishes in our recipe collection, find handy techniques in our cooking tips, or read more stories and the latest news from the site.
Watch How It’s Made
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Brenda Gantt Thickening Potatoes Recipe
Ingredients
Potatoes
Thickening & Sauce
Kitchen Tools Needed
- Large saucepan with lid
- Vegetable peeler & sharp knife
- Small bowl or coffee cup
- Wooden spoon or whisk
- Measuring cups & spoons
New to the kitchen? Our kitchen guides cover the basic tools used in this recipe.
Instructions
- Boil the potatoes. Peel the potatoes and cut them into evenly sized chunks. Place them in a large saucepan, cover with water, and boil until tender, about 15 minutes.
- Drain most of the water. Pour off the cooking water, leaving about ½ cup in the pan with the potatoes.
- Add the butter. Drop the butter into the pan with the potatoes and the remaining water. Make sure it is boiling.
- Make the thickening. In a small bowl or coffee cup, stir the flour and ½ cup cold water together until completely smooth and about as thick as cake batter.
- Add the thickening. Pour the flour mixture into the boiling potatoes, stirring as you pour.
- Add the milk and season. Pour in the milk, salt, and pepper. Turn the heat down to medium-low and stir constantly so the milk does not scorch, until the sauce is thick and creamy, about 5 minutes.
- Adjust and serve. Add a splash more milk if the sauce is too thick. The sauce should never be thin. Serve hot.
The sauce keeps thickening as it sits, so pull it off the heat when it looks just slightly looser than you want.
Nutrition Facts
| Calories | 300 |
|---|---|
| Protein | 7 g |
| Carbohydrates | 47 g |
| Fat | 10 g |
| Fiber | 4 g |
| Sodium | 480 mg |
| Sugar | 5 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Potatoes and Thickening
Good Source of Potassium
Potatoes are one of the best everyday sources of potassium, which supports healthy blood pressure and muscle function.
Vitamin C & B6
Potatoes provide vitamin C and vitamin B6, which support the immune system and energy metabolism.
Calcium from Milk
The milk-based sauce adds calcium and protein, which support strong bones.
Filling Comfort Food
Starchy potatoes plus a creamy sauce make a satisfying side that keeps you full, so a small portion goes a long way.
What to Avoid
Preparation Mistakes
- Don’t add dry flour to the pot. Mix it with cold water first, or you’ll get lumps.
- Don’t walk away after adding the milk. Milk scorches quickly; keep stirring on medium-low heat.
- Don’t boil the potatoes to mush. Cook only until a fork slides in easily.
- Don’t make the sauce thin. It should coat the potatoes, not pool around them.
Storage Mistakes
- Don’t leave it out for hours. Refrigerate within 2 hours of cooking.
- Don’t freeze it. Potatoes turn grainy and the milk sauce can separate after thawing.
- Don’t microwave on high. Reheat gently with a splash of milk to keep the sauce smooth.
Dietary Considerations
- Contains Dairy (milk, butter)
- Contains Gluten (flour)
- Egg-Free
- Vegetarian
Pro Tips for the Creamiest Potatoes
- Cut the potatoes evenly so every piece cooks at the same rate.
- Make the thickening like cake batter: smooth, pourable, and with no dry flour pockets.
- Keep the pot boiling when you add the thickening so it activates right away.
- Use whole milk for the richest, creamiest sauce, and add it gradually to control thickness.
- Season at the end. Taste after the sauce thickens, since the butter and milk change how salty it seems.
- Keep leftover cooking water on hand to thin the sauce if it gets too thick.
More techniques like these are in our cooking tips section.
What to Serve With Thickening Potatoes
Beverages
- Sweet tea
- Lemonade
- Buttermilk
Main Dishes
- Pot roast
- Salmon patties
- Fried chicken
- Pork chops
Other Sides
- Tomato pie
- Cornbread dressing
- Green beans
- Cornbread
They also make a hearty side for a country-style morning spread. See our breakfast recipes for ideas.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Red potatoes | Yukon Gold or new potatoes | Both hold their shape well. Russets break down more. |
| Whole milk | 2% milk, half-and-half, or evaporated milk | Half-and-half is richer; 2% gives a lighter sauce. |
| All-purpose flour | Cornstarch (1 to 1½ tablespoons) | Glossier sauce, and gluten-free. |
| Butter | Margarine or plant-based butter | Use the same amount. |
| Dairy milk | Unsweetened oat milk | For a dairy-free version, pair with plant-based butter. |
Storage & Reheating
Refrigerator
Cool, then store in an airtight container for 3 to 4 days. The sauce will thicken as it chills.
Freezer
Not recommended. Potatoes turn grainy and the milk sauce can separate when thawed.
Reheating
Warm in a saucepan over low heat with a splash of milk, stirring often. Microwave individual servings in short bursts, stirring between each.
Frequently Asked Questions
In Southern cooking, thickening is a simple mixture of flour and water stirred into a hot liquid to make it thick and creamy, like a quick gravy. Here it turns boiled potatoes, butter, and milk into a rich sauce that coats every bite.
Yes. Red potatoes and Yukon Golds hold their shape best. Russets are starchier and will break down more, giving a softer, thicker result, so stir gently and watch the cooking time.
Always stir the flour into cold water until completely smooth before adding it, never sprinkle dry flour into hot liquid. Pour the mixture in while stirring, then keep stirring as the milk goes in. If lumps do form, whisk vigorously or press them against the side of the pan.
Yes. Use about half as much cornstarch as flour (1 to 1½ tablespoons), mixed with cold water. The sauce will be glossier and slightly more translucent than the classic flour version.
Yes. Refrigerate in an airtight container for 3 to 4 days. The sauce thickens as it cools, so reheat gently on the stove over low heat with a splash of milk, stirring often, rather than in the microwave on high.
If it is too thin, stir 1 teaspoon of flour into a couple of tablespoons of cold water and add it while the pot simmers, stirring for a minute or two. If it is too thick, stir in milk a splash at a time until it is creamy again.
Reader Reviews
More Brenda Gantt’s Recipes
- Pot RoastA tender Sunday dinner to serve these potatoes with
- Salmon PattiesA Southern pantry classic
- Cornbread DressingA holiday table favorite
- Tomato PieA summer garden side dish
- QuicheEasy brunch or supper
- Pineapple DipA sweet party appetizer
- Ranch DressingHomemade dressing and dip
- Blackberry CobblerA classic Southern dessert
- Pie CrustThe base for quiche, cobbler, and more
Keep Exploring
It’s gonna be good, y’all. Make it for your next family supper.
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