Cacio e Pepe Mashed Potatoes are the ultimate Italian mashed potato recipe! Made with the beloved flavors of parmesan cheese and black pepper, you're going to love these creamy and delicious mashed potatoes!
– 2 pounds Yukon Gold potatoes, peeled and cut into chunk– 4 tablespoons unsalted butter, divided– 1/2 cup whole milk– 1 cup grated Pecorino Romano cheese– 2 teaspoons freshly ground black pepper– Salt to taste– Chopped fresh parsley for garnish (optional)
Place the potato chunks in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring the water to a boil over medium-high heat, then reduce the heat to medium-low and let the potatoes simmer until they are fork-tender, about 15-20 minutes.
Drain the potatoes thoroughly and return them to the pot. Place the pot back on the stove over low heat for a minute or two to evaporate any excess moisture from the potatoes.
Add 3 tablespoons of butter and the whole milk to the pot with the potatoes. Mash the potatoes using a potato masher until they reach your desired consistency. If you prefer smoother mashed potatoes, you can use a hand mixer or immersion blender.
Stir in the grated Pecorino Romano cheese and freshly ground black pepper. Taste the mashed potatoes and add salt if needed, keeping in mind that the cheese is already salty.
After adding all the maple bourbon mixture, whisk on high speed until ribbons form, roughly 3-5 minutes. Turn off mixer when ribbons appear. To remove air bubbles, tap the bowl on the counter several times.
Serve the Cacio e Pepe mashed potatoes hot, garnished with chopped fresh parsley if desired. Enjoy!
These mashed potatoes are a delicious twist on the classic Roman pasta dish, Cacio e Pepe, which features Pecorino Romano cheese and black pepper as its main flavors
The creamy texture of the mashed potatoes combined with the sharpness of the cheese and the bite of the pepper makes for a comforting and satisfying side dish.