Bob Evans is known for their homestyle cooking, and their mashed potatoes are the gold standard of restaurant mashed potatoes — buttery, creamy, and made with real potatoes, not from a box. This copycat recipe is just as simple and delivers the same comforting, velvety result that has made Bob Evans a household name in comfort food.

Why This Recipe Works

Yukon Gold potatoes are the key. They have a naturally buttery flavor and creamy texture that russet potatoes cannot match for mashed potatoes. Warming the cream before adding it prevents the hot potatoes from seizing up and becoming gummy. The sour cream adds a subtle tang and extra richness that takes these mashed potatoes to the next level.

Pro Tips

• Start the potatoes in cold water, not boiling. This ensures they cook evenly from the outside in.
• Never use a food processor or blender to mash potatoes — it overworks the starch and creates a gluey texture.
• Warm the cream in the microwave for 30 seconds before adding. Cold cream cools down the potatoes and makes them stiff.
• For the smoothest result, use a potato ricer instead of a masher.