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Bob Evans' Store Bought Mash Potatoes

If you haven't had these, you are missing out on the absolutely best mash potatoes I have ever had.

Anyone have a recipe as good, or ideally the same?

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  1. Peel potatoes, boil until done. Drain. Mash with milk/cream & butter. So simple. Every time I see those Bob Evans mashed potatoes in the grocery store I always think to myself who would buy something like that. But I gather it's quite a convenience for some. To each their own I guess.

    3 Replies
      1. re: miss_belle

        I tried, so help me God I tried, to like the bought mashed potatoes because I adore mashed potatoes. But they seem watery to me and I am turning out to like chemical additives less and less as time goes by. I give up: can't do it. So I peel and boil up a whole bag of real potatoes and mash them with butter and hot milk and Kosher salt and then I freeze a zillion individual portions and happily work my way through them.

        1. re: Querencia

          How do you cook the frozen portions? Does it stay creamy?

          My quick and dirty mashed potatoes is to put cut potatoes, milk, cream, butter, crushed garlic into a rice cooker and cook as I would rice. Mash when ready for dinner. It makes Thanksgiving so much easier.

      2. I agree that they are very, very good. The best I ever had? Dunno, but they sure are convenient.

        1. I'd guess that the key is to use more salt, butter and cream than most folks think that they "ought" to.

          When we get convenience mashed potatoes we buy another brand, but we've had the BE sweet potatoes, which are also tasty.

          Why get these? They're great for anyone who's not skilled with peeler or knife (younger children, those with arthritis, some spouses... you know who you are...) The convenience of a) not needing to buy/store raw potatoes that rot while waiting for the cook to get around to using them, b) not needing to peel / dice raw potatoes and c) not needing to wait an hour between "let's have mashed potatoes" and "YUM, mashed potatoes!"

          2 Replies
          1. re: MidwesternerTT

            I used to buy them at my supermarket that sells great fried chicken but not-so-great mashed potatoes in their deli section. The 2-pack single serving product is still on the Bob Evans website but has unfortunately disappeared from all the supermarkets in my area. I cannot buy the regular size as I am weak in the presence of that quantity of mashed potatoes.

            1. re: MidwesternerTT

              More fat (and salt) is probably the key. There are 7 grams of fat per 1/2 cup so that's about 2 tablespoons of butter/ margarine.

            2. Well I've made my share of MP, had many others' MP, and ordered at restaurants many times over the years but Bob Evans are the best - by far. It's not a convenience thing, it's a better thing.

              1. My wife buys those things against my wishes. I don't care for them at all. There's a bitter taste somewhere in there. They don't taste like potatoes to me. She seems to like them.

                4 Replies
                1. re: chileheadmike

                  my post from yesterday got deleted.

                  where do you find these? are they frozen? shelf-stable? what?

                  never heard of 'em.

                  1. re: hotoynoodle

                    Not that I recommend them at all, but in the grocery store I shop at, they are next to the fake barbecue in a plastic tub in the prepared meat section.

                    1. re: hotoynoodle

                      We get them from our local Publix. Not frozen, we keep the in the fridge. I think the shelf life is fairly long, but they don't hang around long enough to find out.

                       
                      1. re: hotoynoodle

                        They are refrigerated and I've normally seen them either near the deli section or by the packaged lunch meats and sausages. They are good and VERY convenient.

                    2. Yuck! Read the list of ingredients - most of which are either unpronoucable or unknown ingredients. If time is a problem, microwave a couple of potatoes in their skin until a knife pierces them easily. Cool down a bit, peel and mash.

                      9 Replies
                      1. re: raberbm

                        I feel the same way. We typically don't peel potatoes for mashing so the whole process is quick - boil, mash, serve. And the price of course is far lower when you DIY.

                        That said, my spouse has purchased the premade type several times when he is in charge of dinner. Eyes rolling at the thought...

                        1. re: tcamp

                          That's another thing. $4 for a small tub of mashed potatoes when I can buy a 10 lb. bag of potatoes for $1.99. But we all spend our money differently.

                        2. re: raberbm

                          I think that's the point of the OP's point. How to make it at home, not how CH feel about the product.

                          1. re: chowser

                            these are the ingredients:

                            Potatoes, Whole Milk, Butter (Cream Salt), Margarine (Liquid and Partially Hydrogenated Soybean Oil, Water, Salt, Whey, Soy Lecithin, Mono And Diglycerides, Sodium Benzoate [Preservative], Artificial Flavor, Vitamin A Palmitate), Contains 2% or Less of the Following: Salt, Potassium Sorbate (Preservative), Sodium Acid Pyrophosphate, Spice, Artificial Color, Mono and Diglycerides.

                            when i make mashed potatoes: i boil chunks of unpeeled maine or pei potatoes in VERY salty water. cook til easily pierced with a knife. this takes 15-20 minutes, while i am prepping other things. strain. check for salt. mash or whip with copious amounts of butter, sometimes yogurt or cream. max: 4 ingredients, including the spuds and salt.

                            potatoes are bland, but people are afraid to use butter and salt.

                            1. re: hotoynoodle

                              I do the same for the potatoes (unless I'm making them in the rice cooker). Milk, butter, garlic in a pot to warm. Mix together. I go heavy on the butter and salt. I like white pepper in mine. I think it's proportions that would help the OP if he/she doesn't make mashed potatoes. I have no idea what my ratio is. But, for the Bob Evans, I found the 1/2 cup=7 grams of fat 9 (about 2 tsbp) so it's a good place to start. But, it's easy to taste.

                              Adding on, mashing could make a big difference. I like lumps so don't use a ricer but that would probably help get that texture.

                              1. re: chowser

                                having never had the bob evans product, i'd simply suggest the op keep adding butter and cream/milk until the taste/texture is where they want it.

                                however, the best "mashed" potatoes i have ever had are these:

                                http://www.edinformatics.com/math_sci...

                                the ratio of spud: butter is 2:1!

                                1. re: hotoynoodle

                                  I've never had the Bob Evans either but imagine it being salty and buttery/margarine-y.

                                  I've had that on my list of things to splurge on for a while. I need to bite the bullet and just try them out. My fear is that I'll like them a little too much.

                                  1. re: chowser

                                    If you can get the Simply Potatoes version, try them.

                                     
                            2. re: chowser

                              But the two are inseparable in this. The idea is so much more attractive than the reality.

                          2. My wife says to tell you that if you love the Bob Evans taters, you ought to try the Simply Potatoes version which (ihho) taste even better.

                             
                            1. Agree that they are too expensive, probably only buy then 1 or 2 times a year, and I also agree there is something basically wrong with such a simple recipe having all that other stuff in there - but it is a shelf product.

                              I am taking away from this thread to experiment with butter and cream/milk combos - don't think I have every used cream.