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Bob Evans Mashed Potatoes
Make Bob Evans' famously creamy, buttery mashed potatoes at home — the ultimate comfort food side dish done right.
bob-evans · casual-dining · side
🕑Prep15 min
🍳Cook20 min
⏱Total35 min
🍽Serves6
⭐DifficultyEasy
Ingredients
- 3 lbs Yukon Gold potatoes, peeled and cubed
- 6 tablespoons butter, softened
- 1/2 cup heavy cream, warmed
- 1/4 cup sour cream
- 1 teaspoon garlic salt
- 1/2 teaspoon white pepper
- Salt to taste
Instructions
- 1.Boil the potatoes. Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer for 15-18 minutes until the potatoes are fork-tender.
- 2.Drain thoroughly. Drain the potatoes and return them to the hot pot. Place the pot back on the burner over low heat for 1-2 minutes to evaporate excess moisture — this prevents watery mashed potatoes.
- 3.Mash. Remove from heat. Add the softened butter and mash with a potato masher or ricer until the potatoes are smooth with no lumps.
- 4.Add the cream. Pour in the warmed heavy cream and sour cream. Stir vigorously with a wooden spoon until the potatoes are fluffy and creamy.
- 5.Season and serve. Add the garlic salt and white pepper. Taste and adjust seasoning with regular salt if needed. Serve hot with a pat of butter melting on top.
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 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.
