Cacio e Pepe Mashed Potatoes

Name: Cacio e Pepe Mashed Potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving
Ingredients: 1 tablespoon black peppercorns; 5 pounds Yukon gold potatoes; 1/2 cup unsalted butter; 1 cup pecorino romano; kosher salt; 1/2 cup buttermilk; 1/4 cup heavy cream

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4
Calories
230 kcal
Course
Side Dish
Cuisine
American

Cacio e Pepe Mashed Potatoes

Griffin Phillips

Report

Cacio e Pepe Mashed Potatoes is made from Yukon gold potatoes. The freshly toasted cracked freshly black pepper and Pecorino Romano add such delicious depth to these fluffy creamy mashed potatoes.

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

Ingredients

Servings

1 tablespoon black peppercorns
5 pounds Yukon gold potatoes
1/2 cup unsalted butter cut into cubes, at room temperature
1 cup pecorino romano divided
kosher salt
1/2 cup buttermilk shaken
1/4 cup heavy cream

Add to Shopping List

Instructions

Toast the Peppercorns:

In a small saucepan, set over medium heat, add the peppercorns. Toast for about 2 to 3 minutes, until fragrant. Pour the peppercorns into mortar and pestle. Alternatively you could add it to a spice grinder or pepper grinder. Mash up the peppercorns until all crushed. Set aside.
To Make the Potatoes:
In a 4-quart Dutch Oven, fill it up about 3/4 of the way with cold water. Peel the potatoes and place them in the Dutch Oven and set it over medium-high heat. Bring the potatoes to a boil and then bring down the heat to medium-low. This should keep them at a nice, steady simmer. Cook until very soft, about 35 minutes. Give them a taste and make sure they’re VERY soft. Pour the potatoes into a colander and immediately run them under cool water. Then immediately run the potatoes through a ricer, in batches, into the Dutch Oven. Repeat this step until you’ve worked your way through all of the potatoes.

To Mix Up the Potatoes:

In the pot with the mashed potatoes, pour in the buttermilk, softened butter, half of the ground up pepper, a few pinches of salt and heavy cream; mix it all together until smooth. Give it a taste and adjust the salt and cheese according to taste. I added about 2 teaspoons of salt in total.
To Serve:
Melt 2 tablespoons of butter in a small saucepan. Make some swoops in the tops of the potatoes. Pour the melted butter on top and then add a few pinches of freshly ground pepper and the remaining 1/4 cup of Pecorino Romano.

How to Make Ahead and Reheat:

Make the recipe straight through and then allow to come to room temperature. Store in an air-tight container in the fridge up to 2 days ahead.
When you’re ready to serve: Add a few tablespoons of heavy cream to the bottom of a medium-sized pot and place it over medium-low heat. Add the cold potatoes and cover the pot. Cook for 1 to 2 minutes and then stir them. Cover the pot again and allow to warm up for about 3 to 4 minutes. Repeat until the potatoes are warm.
You can also microwave them lol.