Bob Evans Copycat Mashed Potatoes

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Last Updated on January 6, 2025 by Kiersten

These outstanding Bob Evans copycat mashed potatoes take little time to prepare and are made in the stand mixer for easy clean up.

Oh, Bob Evans. I have had the biggest love-hate relationship with you and your garlic mashed potatoes for almost a decade.

Growing up, I always had a preference for vinegar-based Bavarian dishes like warm German potato salad with its huge chunks of bacon. I assumed all mashed potato recipes were pretty much the same. Some were creamy, some were chunky. Either way, they weren’t important enough to become a source of contention at family gatherings.

Well…When I married into my husband’s very Italian family (and taste buds), my whole world had been turned upside down. Bob Evans mashed potatoes were the staple side dish and – in my husband’s mind – nothing else could ever compare.

Boy…did I have my work cut out for me.

The Perfect Bob Evans Copycat

I am happy to report that YEARS later, I have a buttery and creamy Bob Evans copycat mashed potato recipe that is both outstanding and delicious.

Even better, my husband prefers my Bob Evans copycat mashed potatoes to the actual Bob Evans mashed potatoes!

The fact that I can have one more thing entirely made from scratch on my family’s plate is the true accomplishment.

Tips for Recipe Success:

1. Yukon Gold potatoes are the shining star here. You may use red potatoes as a substitute if you don’t have any Yukons available. Russett potatoes can be used for this recipe but need to be peeled prior to cooking.
2. If you like “rustic style” mashed potatoes with pieces of skins mixed throughout, don’t peel the potatoes. If anyone will be bothered by the texture, boil the potatoes whole and slide the skins off under cold water after boiling.
3. These Bob Evans copycat mashed potatoes reheat well and allow for an excellent make ahead side dish for holidays, large gatherings, or to pull from for weeknight dinners.
4. Use the lowest speed on the stand mixer. Mix only until the consistency you enjoy is achieved – either smooth or with some lumps left. Too much mixing can result in gummy potatoes.

Bob Evans Copycat Mashed Potatoes Recipe

Ingredients:

• 3 pounds Yukon Gold potatoes
• 2 sticks salted butter (one pound)
• 1/2 cup sour cream
• 5oz can of evaporated milk
• 2 teaspoons salt
• 1 1/2 teaspoons garlic powder
• Fresh chives for garnish, optional

Instructions:

1. Wash the potatoes well and place into a large pot. Fill the pot with enough cold water to cover the potatoes. If the potatoes are rather large, cut them into quarters before boiling.
2. Add 1 tablespoon of salt to the water and bring to a boil. Boil the potatoes for 15-20 minutes until fork tender.
3. Drain the potatoes in a colander. If desired, remove the potato skins by running the potatoes under cold water and sliding them off by hand. I leave them on since Yukon potatoes have such thin skin and the texture doesn’t bother any of us.
4. Heat the evaporated milk in the microwave or in a small pot until it is hot. A ramekin in the microwave for 45 seconds usually does the trick.
5. Transfer the potatoes to a stand mixer bowl. Add the butter, sour cream, and half of the evaporated milk.
6. Using the paddle attachment, run the stand mixer on the lowest speed until the potatoes are mostly broken up. Add the rest of evaporated milk along with the garlic powder and salt.
7. Scrape down the sides of the bowl and run the mixer again for one additional minute on low speed.
8. Serve immediately garnished with chives or transfer to a casserole dish for reheating later.

Storing and Reheating Instructions:

To store, cover the dish with a layer of plastic wrap followed by a layer of aluminum foil on top. Remove the plastic wrap before reheating at 350F for 15-20 minutes until warm.

Save It For Later!

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