Brenda Gantt Mashed Potatoes
- Prep 15 min
- Cook 25 min
- Total 40 min
- Serves 8
- Level Easy
About Brenda Gantt’s Mashed Potatoes
Brenda Gantt is a Southern home cook from Andalusia, Alabama, whose unhurried, down-home cooking videos have won her a following of millions. Her approach is simple: good ingredients, plenty of butter, and no fuss. Mashed potatoes are the kind of dish that fits that style perfectly, and they show up on her kind of table all the time, next to a meatloaf or a big skillet of lacy cornbread.
This is a creamy, comforting version: potatoes boiled in salted water, steamed dry so they take on butter and cream, then mashed by hand for a fluffy texture with just enough body. Warm milk and melted butter go in first, and a spoonful of sour cream adds a gentle tang and extra richness. That combination is what makes these potatoes taste like Sunday dinner.
In the South, mashed potatoes are a fixture of holiday tables, church suppers, and weeknight meals alike. They soak up gravy, balance a plate of fried chicken or roast, and make a happy bed for green beans and cornbread dressing. For more stories and recipes from Brenda’s kitchen, browse our stories, the latest news, or the full recipe collection.
Watch How It’s Made
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Brenda Gantt Mashed Potatoes Recipe
Ingredients
Kitchen Tools Needed
- Large pot
- Colander
- Potato masher or ricer
- Small saucepan
- Peeler & sharp knife
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Instructions
- Cut the potatoes. Peel the potatoes and cut them into even 1½-inch chunks so they cook at the same rate. Rinse briefly under cold water.
- Boil. Place the potatoes in a large pot, cover with cold water by 1 inch, and add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook 15 to 20 minutes, until a fork slides in with no resistance.
- Drain and dry. Drain the potatoes well, return them to the empty hot pot over low heat, and let them steam dry for 1 to 2 minutes.
- Warm the dairy. While the potatoes cook, warm the milk and butter in a small saucepan or the microwave until the butter melts.
- Mash. Mash the potatoes with a hand masher or ricer. Pour in the warm milk and butter a little at a time, stirring until smooth and creamy.
- Season. Fold in the sour cream, salt, pepper, and garlic powder just until combined. Don’t overmix.
- Serve. Taste and adjust the salt. Serve hot with a pat of butter melting on top.
Potatoes need plenty of salt to taste good. If your mash seems flat, add salt a pinch at a time before adding anything else.
Nutrition Facts
| Calories | 270 |
|---|---|
| Protein | 5 g |
| Carbohydrates | 31 g |
| Fat | 15 g |
| Fiber | 3 g |
| Sodium | 520 mg |
| Sugar | 3 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Mashed Potatoes
Rich in Potassium
Potatoes are an excellent source 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 Source
Milk and sour cream contribute calcium, which supports bone health.
Filling Energy
Potatoes deliver slow-burning carbohydrates, and with butter and dairy they keep you satisfied longer.
What to Avoid
Preparation Mistakes
- Don’t use a blender or food processor. They overwork the starch and turn potatoes gluey.
- Don’t add cold milk or butter. Cold dairy cools the potatoes and keeps them from absorbing it evenly.
- Don’t skip salting the water. It’s your best chance to season the potatoes all the way through.
- Don’t overboil. Waterlogged potatoes mash up loose and bland.
Storage Mistakes
- Don’t leave them out more than 2 hours. Refrigerate leftovers promptly.
- Don’t reheat dry. Add a splash of milk and a pat of butter or they’ll turn stiff.
Dietary Considerations
- Contains Dairy (butter, milk, sour cream)
- Gluten-Free
- Vegetarian
- Moderate Sodium
Pro Tips for the Best Mashed Potatoes
- Start in cold water. Potatoes added to boiling water cook unevenly, with mushy outsides and firm centers.
- Cut chunks the same size so everything finishes at the same time.
- Steam them dry. A minute or two in the hot pot after draining drives off extra water so they take up more butter and cream.
- Warm your dairy. Warm milk and melted butter blend in smoothly and keep the mash hot.
- Use a ricer for the smoothest texture, or a hand masher for a slightly rustic one.
- Hold them in a slow cooker. Set to low, they’ll stay hot and creamy for up to 2 hours, freeing your stove for gravy.
For more techniques like these, see our cooking tips, or start your morning with our breakfast recipes. Leftover mashed potatoes are great stirred into biscuit or pancake batter.
What to Serve With Mashed Potatoes
Beverages
- Sweet tea
- Chardonnay
- Lemonade
Main & Side Dishes
- Meatloaf
- Fried chicken
- Lacy cornbread
- White Lily biscuits
- Green beans
When to Serve
- Sunday supper
- Thanksgiving
- Christmas dinner
- Potlucks
Want a double dose of comfort? Pair them with our mac and cheese for a true Southern spread.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Sour cream | Cream cheese or plain Greek yogurt | Cream cheese is richer; yogurt is tangier and lighter. |
| Whole milk | Half-and-half, heavy cream, or buttermilk | Cream makes it richer; buttermilk adds tang. |
| Yukon Gold potatoes | Russet or red potatoes | Russets are fluffier; reds are creamier with a slightly firmer texture. |
| Garlic powder | Roasted garlic cloves, mashed in | Deeper, sweeter garlic flavor. |
| Butter | Olive oil (dairy-free) | Pair with unsweetened plant milk and skip the sour cream for a dairy-free version. |
Storage & Reheating
Refrigerator
Cool within 2 hours, then store in an airtight container for 3 to 4 days.
Freezer
Freeze in portions for up to 2 months. Thaw overnight in the fridge; the texture may be slightly grainy.
Reheating
Stovetop or slow cooker with a splash of milk and a pat of butter, or a covered dish at 350°F for 20 to 25 minutes. Microwave single servings, stirring halfway.
Make ahead: prepare up to 2 days in advance, then reheat in a slow cooker on low, stirring in extra warm milk or butter as needed.
Frequently Asked Questions
Yukon Gold potatoes give a naturally buttery flavor and creamy texture. Russets make a lighter, fluffier mash but absorb more liquid. A half-and-half mix of the two is a good compromise.
Yes. Make them up to 2 days ahead, cool, and refrigerate in an airtight container. Reheat in a slow cooker on low, in a covered dish in a 350°F oven, or on the stove with a splash of warm milk and a pat of butter.
Gluey mashed potatoes usually come from overworking the starch, most often with a blender, food processor, or electric mixer. Use a hand masher or ricer and stop as soon as the potatoes are smooth.
Transfer them to a slow cooker set to low or warm, stirring occasionally, for up to 2 hours. You can also keep them in a covered heatproof bowl set over a pot of barely simmering water.
Yes, though the texture can turn slightly grainy. Cool completely, freeze in portions for up to 2 months, thaw overnight in the refrigerator, and reheat gently with a splash of milk and extra butter to bring back the creaminess.
Yes. Use softened cream cheese, plain Greek yogurt, or simply a little more warm milk and butter. Each gives a slightly different tang and richness.
Reader Reviews
More Brenda Gantt Recipes
- Macaroni SaladA cool, creamy Southern cookout classic
- Lacy CornbreadCrisp-edged skillet cornbread
- Key Lime PieTart, sweet, and simple
- White Lily BiscuitsTall, tender Southern biscuits
- MeatloafClassic comfort food, perfect with mashed potatoes
- Mac and CheeseBaked, creamy, and cheesy
- JackfruitA fun twist from Brenda’s kitchen
- JambalayaA hearty one-pot supper
- Jell-O SaladA nostalgic potluck favorite
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