Bob Evans Mashed Potatoes
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Why put on pants just to get Bob Evans Mashed Potatoes when you can whip them up at home? These creamy, dreamy spuds are so creamy and buttery, they might just slap your spoon out of your hand. No need to go to the restaurant or the grocery store—just a bag of tater, a pair of stretchy pants and a big ol’ bowl.
🔍 COPYCAT SECRETS UNCOVERED!
I spy on other copycat recipes out there – and most of them are using Yukon Gold and Evaporated Milk. Not me! Why? Russets are going to give you the WHITE color that Bob Evans Mashed Potatoes are known for. And no need to be fancy with evaporated milk – just use half and half! I want to make sure you’re getting the closest to the original as I can!
Ingredients in Bob Evans Mashed Potatoes
These copycat mashed potatoes are all about simple ingredients! That’s why they’re so good – nothing fancy – potatoes, milk and butter. Here’s what you need for this must-have side dish the whole family will love:
- Russet Potatoes – to me this is the key! Russets give you the white color and they’re still creamy.
- Salted Butter – you can use any butter you want but if you use unsalted you might need a skosh more salt.
- Half and Half – this is a mixture of heavy cream & milk – like a half and half ratio – voila!
- Salt & Pepper – I always add more when I serve but you’ll have a little in the mix as well.
Make it Quicker, Easier, Better
Hmmm – it’s pretty quick and easy this copycat recipe for homemade mashed potatoes is. Like I can’t believe I ever bought the instant kind! But you could…
- Peel On – leave the peel on – it’s going to change the texture – especially if you’re using Russets – but they’ll still be good. If you’re really not wanting to peel – you might want to switch to the Yukon Gold.
- More Dairy – if you want to make it BETTER – throw some more dairy in there! Cream instead of half and half or throw in some sour cream or cream cheese!
- Bacon – fry up some bacon and throw on top! Take a note from Chili’s Loaded Mashed Potatoes and add it all!
- Garlic – You could use roasted garlic or even saute some minced garlic and mix it in!
How to make Bob Evans Mashed Potatoes
The key here is watch your time! You don’t want to boil them too long or beat them too much. DO LESS – you can always add time or beat them more.
Also this makes enough for 4 people – so a dinner side – if you’re making for a crowd – double it and use the whole bag!
- Peel & Dice – peel those russets! You can eat mashed potatoes with the peel on but that’s not how Bob makes them! Also – smaller dice = cook faster – I did mine about 1″ cubes.
- Boil the Taters – put them in a big pot and cover with water – no need to fill the pot. 13 minutes from when the pot starts boiling – check to make sure they are fork tender.
- Drain & Mash – Drain and pour in a big bowl. Add in the butter and use a masher to get the big chunks out.
- Beat ’em – Add in the half and half and use a hand held mixer (on the lowest speed) to blend them and make them creamy – just for like 30-40 seconds!!!! No more or the texture will be gummy.
- Eat ’em! Pats of Butter and a sprinkle of chives on top of potatoes and they’re perfection!
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Bob Evans Mashed Potatoes
Ingredients
- 2.5 lb russet potatoes
- 6 tbsp salted butter
- 1/2 cup half and half
- 1/2 tsp salt
- 1/8 tsp black pepper
Get Recipe IngredientsInstructions
- Peel and dice your potatoes.2.5 lb russet potatoes
- In a medium or large pot, add the potatoes and add just enough water to cover the potatoes and 1 tsp salt.
- Boil the potatoes until tender – about 10 min
- Remove the potatoes from the water and add in the butter, salt & pepper to the potatoes, so they will melt.6 tbsp salted butter, 1/2 tsp salt, 1/8 tsp black pepper
- Begin mashing the potatoes by hand to get the big pieces broken up. Then, add the half and half and use a hand mixer for 30-45 seconds to make your mashed potatoes creamy and smooth. Be cautious to not beat too long or they will turn gummy.1/2 cup half and half
