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!
Ingredients
- 3 lbs Potatoes
- 1/2 cup Butter
- 1/2 cup Milk
- 1/2 cup Sour Cream
- Salt to taste
- Pepper to taste
Instructions
- 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.
- Bring the water to a boil over medium-high heat.
- Cook the potatoes until they are tender, which should take around 15-20 minutes.
- 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.
- Add butter, milk, and sour cream.
- Mash again until all ingredients are well combined and the texture is creamy.
- Season with salt and pepper to your preferred taste.
- Continue to mix until the seasoning is evenly distributed.
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