Copycat Bob Evans mashed potatoes recreate the smooth, creamy restaurant-style side dish using an easy Instant Pot method. The potatoes cook with just a small amount of water, so there is no draining step.
Mix in butter and milk while the potatoes are hot for fluffy mashed potatoes that pair well with dinners like Southern Style Meatloaf or Ninja Roasted Whole Chicken.
Why This Copycat Bob Evans Mashed Potatoes Recipe Works
Bob Evans mashed potatoes are known for being smooth, creamy, and simple. The Instant Pot method cooks the potatoes quickly with just enough liquid to soften them, so the starch stays in the pot instead of being poured down the drain.
When butter and milk are mixed in right after cooking, the potatoes absorb the dairy and become fluffy and rich, recreating the smooth texture many people try to achieve when improving store-bought mashed potatoes.
- Restaurant Style Texture: Russet potatoes break down easily and create the smooth, fluffy mashed potatoes that Bob Evans is known for.
- No Drain Cooking Method: The Instant Pot uses a small amount of water, so the potatoes cook quickly without needing to drain a large pot of water.
- Simple Ingredients: Butter, milk, salt, and potatoes create a classic mashed potato flavor that pairs with many main dishes.
- Consistent Results: Pressure cooking softens the potatoes evenly so they mash smoothly every time.
Bob Evans Restaurant Mashed Potatoes vs Grocery Store Version
Bob Evans mashed potatoes exist in two forms. The original restaurant version is made fresh with russet potatoes, butter, and milk. The refrigerated tubs sold in grocery stores are a packaged version designed to be reheated.
This copycat recipe recreates the smooth, fluffy texture of the restaurant-style mashed potatoes using a simple Instant Pot method.
Ingredients Overview
This copycat Bob Evans mashed potatoes recipe uses simple pantry ingredients to recreate the smooth restaurant-style side dish. Russet potatoes create the light, fluffy texture that classic mashed potatoes are known for, while butter and milk add the creamy richness that makes them taste like the restaurant version.
Waxy potatoes like Yukon Gold hold their shape better in recipes such as roasted Yukon Gold potatoes, but Russets are the best choice when you want soft, fluffy mashed potatoes.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Copycat Bob Evan's Mashed Potatoes
These mashed potatoes are cooked entirely in the Instant Pot using a simple no drain method. The potatoes cook under pressure with a small amount of water, then the butter and milk are mixed in while they are still hot.
- Peel the potatoes and rinse them under cold water.
- Cut the potatoes into 2 inch chunks and place them in the Instant Pot.
- Add the water and salt to the pot. Secure the lid and set the valve to sealing.
- Cook on High Pressure for 10 minutes. The Instant Pot will take about 7 to 10 minutes to come to pressure before the cooking time begins.
- When the cooking time finishes, carefully perform a quick pressure release.
- Add the butter and milk to the hot potatoes. Mash using a hand mixer or potato masher until smooth and creamy.
- Taste and adjust salt if needed, then serve while hot.
Pro Tip
Warm the milk slightly before mixing it into the potatoes. Warm dairy blends more easily into hot potatoes and helps keep the mashed potatoes smooth.
Serving Suggestions
These mashed potatoes are a classic side dish for many comfort food meals. They work especially well with hearty main dishes that have gravy or pan sauces. Serve them alongside Lipton Onion Soup Meatloaf, roast chicken, Pan Seared Pork Tenderloin with Pan Sauce , or Crockpot Mississippi Pot Roast for a simple dinner that feels familiar and satisfying.
They are also a good base for dishes where the sauce is served over the potatoes. Chicken and gravy, Slow Cooker Beef Back Ribs dishes, and braised meats all pair well with smooth mashed potatoes like these.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Yukon Gold Potatoes: Yukon Gold potatoes create a slightly creamier mash with a richer potato flavor. They will be a bit more dense than Russets but still work well.
- Heavy Cream Option: Replace some or all of the milk with heavy cream if you want a richer mashed potato.
- Garlic Mashed Potatoes: Add a few peeled garlic cloves to the pot with the potatoes so they soften while the potatoes cook.
- Buttermilk Variation: Substitute part of the milk with buttermilk for a slight tang and extra richness.
- Rustic Mashed Potatoes: Leave a small amount of potato skin on the chunks for a more rustic texture.
Tips for Success
Here are a few tips for making this recipe:
- Cut Even Potato Pieces: Uniform chunks cook evenly in the Instant Pot so the potatoes mash smoothly.
- Use Russet Potatoes: Russets have a high starch content that produces light and fluffy mashed potatoes.
- Mash While Hot: Hot potatoes absorb butter and milk better than cooled potatoes.
- Add Dairy Gradually: Start with the listed amount of milk and add a little more if needed to reach the texture you prefer.
- Avoid Overmixing: Mixing too long with a hand mixer can make mashed potatoes gluey, so stop once they are smooth.
- Sour Cream addition: Some Bob Evans copycat recipes include a few tablespoons of sour cream or cream cheese for extra richness and a slightly tangy flavor.
Storage and Freezing Options
Some recommended storage options for this recipe are:
- Refrigerator Storage: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days.
- Freezer Storage: Mashed potatoes can be frozen for about 1 month. Allow them to cool first and store in freezer safe containers.
- Reheating: Reheat gently in the microwave or on the stovetop with a splash of milk to restore the creamy texture.
Related Recipes
- Pan Seared Boneless Pork Chops
- Oven Roasted Tri-Tip
- Boneless Smoked Turkey Breast
- Seared Lamb Chops
- Stuffed Beef Tenderloin Roast
Frequently Asked Questions
Restaurant mashed potatoes often use high starch potatoes like Russets and are mixed with butter and warm dairy while the potatoes are still hot.
Yes. Using a small amount of water allows the potatoes to cook under pressure while keeping most of the starch in the pot.
Russet potatoes are the most common choice because their high starch content creates a fluffy texture.
Most mashed potato recipes cook for about 8 to 10 minutes under high pressure depending on the size of the potato chunks.
Yes. Unsweetened oat milk or almond milk can work, though the flavor will be slightly different.
Overmixing mashed potatoes releases too much starch which creates a sticky texture.
Butter is usually added first while the potatoes are hot so it melts and coats the starch.
Yes. They can be reheated gently with a little milk added to restore the texture.
Place them in a covered dish in a warm oven or use the Keep Warm function on the Instant Pot.
Yes, as long as the pot is not filled above the max fill line.
They can be frozen, though adding a little milk when reheating helps restore the texture.
Restaurant mashed potatoes often include more butter and are whipped for a smoother consistency.
Yes. Let the potatoes cool, then store in an airtight container for up to one month. Add a splash of milk when reheating to restore the creamy texture.
More Great Instant Pot Recipes
Get The Recipe!
Bob Evan's Mashed Potatoes (Instant Pot Method)
Equipment
- Instant Pot Duo Plus 6 Quart 9-in-1 Electric Pressure Cooker,
Ingredients
- 6 large Russet potatoes
- 1 cup water
- ½ cup butter (1 stick)
- ½ cup milk
- 2 teaspoon salt
Instructions
- Clean, peel, and slice the potatoes into 2" chunks.6 large Russet potatoes
- Add the potatoes, water, and salt to the Instant Pot. Secure the lid and set the valve to pressurize.1 cup water, 2 teaspoon salt
- Turn the Instant Pot to High pressure and 10 minutes on the manual settings. The Instant Pot will require 7 to 10 minutes to pressurize before it starts cooking for the 10 minutes. (Note: 7 - 10 minutes to pressurize plus 10 minutes cook time).
- Once the 10 minute cooking time has elapsed, the Instant Pot will beep. Do a manual release, taking care to stay out of the steam release path.
- Add the butter and milk to the potatoes. Mix with a hand mixer either in the Instant Pot cook pot, or transfer them to a deep bowl to mix.½ cup butter, ½ cup milk
- Mix until smooth and creamy. Adjust seasoning, and serve immediately.
Notes
- Cut Even Potato Pieces: Uniform chunks cook evenly in the Instant Pot so the potatoes mash smoothly.
- Use Russet Potatoes: Russets have a high starch content that produces light and fluffy mashed potatoes.
- Mash While Hot: Hot potatoes absorb butter and milk better than cooled potatoes.
- Add Dairy Gradually: Start with the listed amount of milk and add a little more if needed to reach the texture you prefer.
- Avoid Overmixing: Mixing too long with a hand mixer can make mashed potatoes gluey, so stop once they are smooth.
Nutrition
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