The flavors of your favorite pasta work so well with buttery mashed potatoes! Serve Cacio e Pepe Mashed Potatoes with any of your favorite dishes. They’re an especially great side dish to steak and other beef dishes thanks to plenty of black pepper.
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Cacio e pepe, everyone’s favorite new pasta dish, is what it is thanks to two ingredients in particular: parmesan cheese and black pepper. Oh, and butter. Lots of butter. No wonder people like it.
The last time I was eating it, I was thinking about what other dishes these flavors could be added to, and potatoes popped to mind. I will happily eat a massive bowl of any mashed potatoes all on their own, but if these cacio e pepe mashed potatoes are around, I just don’t have a choice.
How to Make Cacio e Pepe Mashed Potatoes
These mashed potatoes start with your basic mashed potato ingredients. In fact, this whole recipe should feel very familiar.
The ingredients list is simple:
- Yellow potatoes
- Salt
- Pepper
- Butter
- Sour cream
- Parmesan
… yep, that’s it. Boil the potatoes in salty, salty water, mash them, then stir in all the goodies.
What to Serve with Mashed Potatoes
Like I said, I’d happily eat a bowl of these on my own, but I do get that might be “frowned upon.” Here’s what I’d serve as the main course with these mashed potatoes:
- Sous Vide Filet Mignon with Blue Cheese Gravy
- Roasted Spatchcock Chicken
- Sous Vide Pork Chops
- Sous Vide Tri Tip
- Beer Braised Pork Shanks
Tips for Cacio e Pepe Mashed Potatoes
- Make sure your water for boiling is thoroughly salted – taste it! It should taste salty.
- Be generous with the black pepper. The mashed potatoes should almost taste spicy.
- Taste the mashed potatoes as you add ingredients, and keep adding until they’re perfect.
- I recommend using a potato masher for these – this method helps prevent “gluey” and overworked mashed potatoes.
You can also view this recipe as a step-by-step web story.
Get the Recipe:
Cacio e Pepe Mashed Potatoes
Ingredients
- 3 pounds yellow potatoes, peeled and cut into 1 inch cubes
- Salt
- 1 1/2 tsp freshly ground black pepper
- 1/4 cup butter
- 1/3 cup sour cream
- 1/4 cup grated parmesan
Instructions
- Fill a large stockpot with water and bring to a boil.
- Thoroughly salt the water until it tastes salty. Add the cubed potatoes and boil for about 10 minutes, until potatoes can be easily pierced with a fork.
- Drain the potatoes thoroughly.
- Return stockpot to stove and turn the heat to low. Add the butter.
- Add the warm potatoes back to the stockpot and mash with a potato masher.
- Stir in sour cream, an additional tsp of salt, black pepper, and parmesan.
- Taste and adjust the salt and pepper. You should be able to taste the pepper.
Notes
- Make sure your water for boiling is thoroughly salted - taste it! It should taste salty.
- Be generous with the black pepper. The mashed potatoes should almost taste spicy.
- Taste the mashed potatoes as you add ingredients, and keep adding until they're perfect.
- I recommend using a potato masher for these - this method helps prevent "gluey" and overworked mashed potatoes.
I love potatoes, no doubt…There’s a feeling l get when l get a new recipe on potatoes. This is so easy to make and l have all the ingredients.
I am so going to make cacio e pepe mashed potatoes later today. Thanks.