Bob Evans-Style Mashed Potatoes

A creamy, comforting side dish crafted with grass-fed butter and organic heavy cream, offering a wholesome take on a restaurant classic.

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Ingredients

  • 2 lbs organic Yukon Gold potatoes
  • 1/4 cup grass-fed butter
  • 1/3 cup organic heavy cream
  • 2 cloves fresh garlic, minced
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper

Clean swaps

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What you'll need

Instructions

  1. Scrub and peel the potatoes, then chop them into uniformly sized 1-inch chunks.
  2. Place the potato chunks in a large pot with cold water and 1 tsp salt; bring to a boil and simmer until tender (about 15-20 minutes).
  3. While the potatoes cook, warm the heavy cream with the minced garlic in a small saucepan over low heat for about 5 minutes to soften the raw bite; keep warm.
  4. Drain the water completely and return the potatoes to the pot over medium heat for 1 minute to steam dry.
  5. Add the butter to the hot potatoes and use a potato masher or large fork to mash until chunks are mostly broken down but some texture remains.
  6. Gradually stir in the warm garlic cream while continuing to mash until you reach your preferred level of creaminess.
  7. Fold in the cracked black pepper and serve warm.

FAQ

Is this Bob Evans-Style Mashed Potatoes gluten-free?

Yes, this recipe is naturally gluten-free.

Can I make these without dairy?

Yes, you can swap the heavy cream for full-fat coconut milk or additional avocado oil to maintain the creamy texture.

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