Cacio e Pepe Mashed Potatoes Recipe : Thanksgiving is just a few weeks away, so we better start preparing! I am so happy to offer these Cacio e Pepe Mashed Potatoes with you all today. They are absolutely perfect—buttery, peppery, and little tangy.
I worked with Le Creuset on this post! Cheers! I have always cherished my Le Creuset cookware and have often utilized it on this blog. In my kitchen, Le Creuset is my true ally. There are many reasons why I adore it, but here are just a handful.
Cacio e Pepe Mashed Potatoes Recipe
Ingredients
- 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
Instructions
TOAST THE PEPPERCORNS
Place the peppercorns in a small saucepan and place it over medium heat. Toast for two to three minutes, or until aromatic. Fill the mortar and pestle with the peppercorns. As an alternative, you might ground it into pepper or spice. Crush all of the peppercorns by mashing them. Put aside.
Pour cold water into a 4-quart Dutch oven until it is approximately 3/4 full. After peeling, put the potatoes in the Dutch oven and turn the heat up to medium-high. After bringing the potatoes to a boil, reduce the heat to medium-low. They should maintain a lovely, consistent boil as a result. Cook for about 35 minutes, or until very soft. Taste them to ensure they are extremely soft. After placing the potatoes in a colander, quickly give them a quick rinse under cool water. The potatoes should then be put into the Dutch oven right away, batch after batch, using a ricer. Continue in this manner until all of the potatoes have been used.
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:
2 tablespoons of butter should be melted in a small pot. Make a few swoops with the potato tops. Finally, sprinkle the remaining 1/4 cup of Pecorino Romano and a few pinches of freshly ground pepper over the top of the melted butter.
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.
