Bob Evans Mashed Potatoes Recipe

Silky, buttery, and unbelievably rich—this Bob Evans mashed potatoes copycat is the only one I bother making!

The secret? Warming the milk and butter before mixing so they blend seamlessly into the potatoes.

Russet potatoes work best if you want them extra fluffy, but Yukon Golds give a creamier finish.

A little sour cream mixed in at the end gives them a richer taste, just like the restaurant version.

You don’t need fancy equipment, but a hand masher followed by a quick whip with a mixer gets the job done!

How to Make Bob Evans Mashed Potatoes

Ingredients

• 3 lbs Potatoes
• 1/2 cup Butter
• 1/2 cup Milk
• 1/2 cup Sour Cream
• Salt (to taste)
• Pepper (to taste)

Step-by-Step Instructions

Step 1:

Peel and cut the potatoes into quarters, then place them in a large pot.

Add enough water to cover the potatoes by about an inch.

Step 2:

Bring the water to a boil over medium-high heat.

Cook the potatoes until they are tender, which should take around 15-20 minutes.

Step 3:

Drain the potatoes and return them to the pot.

Mash them using a potato masher or fork until mostly smooth, leaving some texture if desired.

Step 4:

Add butter, milk, and sour cream.

Mash again until all ingredients are well combined and the texture is creamy.

Step 5:

Season with salt and pepper to your preferred taste.

Continue to mix until the seasoning is evenly distributed.

Tips and Tricks for Making This Recipe

Choose the Right Potatoes

I recommend using starchy potatoes like Russets or Yukon Golds for a fluffier texture.

They mash better and achieve a smoother consistency when combined with butter and liquid.

Avoid Over-Mixing

Over-mixing can lead to a gummy texture in the mashed potatoes.

Gently combining the ingredients will help maintain the creamy consistency you’re looking for.

Serve Immediately

For the best taste and texture, serve the mashed potatoes hot.

If you need to make them in advance, gently reheat them on the stove with a little extra milk or butter.

What to Serve with Bob Evans Mashed Potatoes

Grilled Chicken

Grilled chicken is a fantastic pairing with Bob Evans mashed potatoes.

The savory flavors of the chicken complement the creaminess of the potatoes.

Adding a few herbs or spices to the chicken marinade is one of my favorite things to do with this dish.

Roasted Vegetables

Roasted vegetables bring a burst of color and nutrition to your plate alongside mashed potatoes.

Try roasting carrots, bell peppers, and broccoli with olive oil and a sprinkle of salt.

The crispy, caramelized edges offer a wonderful contrast to the smooth texture of mashed potatoes.

Grilled Tofu

For a vegetarian option, consider serving grilled tofu with your Bob Evans mashed potatoes.

The tofu soaks up flavors beautifully and can be seasoned to pair well with the potatoes.

A light soy sauce marinade can bring out the savory and umami notes.

Sautéed Spinach

Sautéed spinach is a simple yet nutritious addition to your meal.

The tenderness of the spinach blends well with the creamy potatoes.

A bit of garlic and a squeeze of lemon juice can help the spinach, adding a refreshing taste.

Stuffed Bell Peppers

Stuffed bell peppers are an unexpected yet tasty accompaniment to mashed potatoes.

Fill them with a mixture of rice, beans, and spices for a hearty combination.

Variations and Substitutions

You can easily personalize Bob Evans mashed potatoes to meet your own taste preferences!

Garlic Infusion

To create garlic mashed potatoes, add two cloves of minced garlic while cooking the potatoes.

Herbal Enhancement

If you enjoy herbs, adding freshly chopped chives right before serving offers a wonderful touch.

Sodium Control

Use unsalted butter and adjust the added salt if you are concerned about sodium intake.

Richer Texture

You can substitute evaporated milk with half-and-half or cream for an even richer texture.

Tangy Twist

For a tangy twist, stir in a tablespoon of cream cheese or a bit more sour cream.

Dairy-Free Option

For a dairy-free option, you might consider using plant-based milk such as almond or oat milk.

Rustic Flavor

Using red potatoes with their skins on can provide a rustic and earthy flavor to the dish.

These simple tweaks ensure you aren’t stuck with the same mashed potatoes every time!

How to Store Leftover Bob Evans Mashed Potatoes

When it comes to storing those delicious leftover Bob Evans mashed potatoes, there are a few simple steps that help keep them fresh and tasty.

Leftovers reheat beautifully with a splash of milk—just warm them slowly so they don’t dry out.

Storing in the Refrigerator

Make sure to transfer your mashed potatoes to an airtight container as soon as possible.

Place the container in the refrigerator, and they’ll stay good for about five days.

Keep them chilled and ready to enjoy when you’re in need of a quick, yummy side dish.

Freezing for Later

You can also freeze your leftover mashed potatoes for longer storage.

Portion them into freezer-safe, airtight containers or bags, ensuring there’s minimal airspace.

Your mashed potatoes can last up to three months in the freezer, making them a great option for later use.

Airtight Containers Are Key

Airtight containers are essential to maintain freshness and flavor for your mashed potatoes.

They prevent moisture and air from affecting their texture, making your leftovers taste as if they were freshly made.

Opt for containers with secure lids to keep those delicious flavors locked in tight!

Common Mistakes to Avoid

Choosing the Wrong Potato

You want to pick potatoes that mash well like russets or Yukon golds for that perfect creamy texture.

Going with waxy potatoes can leave you with a gummy texture instead of smooth and fluffy mashed potatoes.

Overmixing

When you mash the potatoes, keep a close eye on their consistency to avoid overworking them.

Overmixing can break down the starches too much, leading to a gluey texture that nobody wants to serve.

Not Tasting as You Go

It’s super important to taste the potatoes as you add seasonings to get the flavors just right.

Skipping this step can result in mashed potatoes that are underseasoned or overly salty.