Buttermilk mashed potatoes from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 233) by Judy Rodgers

  • potatoes
  • buttermilk
  • Show all ingredients...

  • EYB Comments

    Can substitute half and half cream or heavy cream for milk.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Skirt steak and hanger steak; Oxtails braised in red wine; Leg of lamb with mustard; Standing rib roast of pork

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute half and half cream or heavy cream for milk.

  • kbrooks on May 01, 2026

    Absolutely yummy. Didn't change a thing. I used Yukon golds.

  • julia_on97ln on April 07, 2026

    Absolutely fab, made for Easter. Shared with my recent college grad kiddo since he loves mashed potatoes and it’s a signature dish he can easily make (simple ingredients & technique.) Only flag is it yielded a smaller amount than expect, not sure if because I used Yukon. Also ended up using a bit more butter than recipe. But will absolutely use this recipe as a staple!

  • amandabeck on November 24, 2023

    Delicious, straightforward, and simple!

  • jimandtammyfaye on June 29, 2023

    Tried and true recipe for mashed potatoes. When using russets, I always use the full amount of buttermilk/milk.

  • TrishaCP on February 18, 2019

    This recipe is really the standard for mashed potatoes. The buttermilk is great- adds some acid to lighten things up,

  • Rutabaga on November 24, 2017

    This recipe resulted in beautiful, classic mashed potatoes. The combination of cream (or half and half), buttermilk, and butter was just right, making for mashed potatoes that were still fluffy and not overly rich. I used Yukon Golds. This will now be my go-to recipe for traditional tasting mashed potatoes.

  • clcorbi on May 01, 2017

    Made these a second time to go with the Coq au Vin from AOC, and they were still delicious! This time we subbed a mix of sour cream and creme fraiche for the buttermilk. If my memory serves, I think the version with buttermilk was a bit better, but this was was still tasty too.

  • clcorbi on January 30, 2017

    Absolutely delicious. I can't comment on the step-by-step process too much as my boyfriend made these, but wow, were they tasty.

  • twoyolks on November 17, 2015

    The mashed potatoes have a good balance between tanginess and richness. I used the microwave to heat the cream and melt the butter which worked well.

  • DKennedy on October 31, 2012

    My go-to recipe

  • wester on December 10, 2010

    A really good mashed potato recipe. Buttery, light, tangy. I melted the butter in the same pan I used for heating the milk. As the amounts are small, that doesn't take much time, and I think dirtying three pans for mashed potatoes alone is a bit much.

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