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Cacio e Pepe Mashed Potatoes

  • Author: Chelsea Cole
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Category: Side


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.


  • 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


  1. Fill a large stockpot with water and bring to a boil.
  2. 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.
  3. Drain the potatoes thoroughly.
  4. Return stockpot to stove and turn the heat to low. Add the butter.
  5. Add the warm potatoes back to the stockpot and mash with a potato masher.
  6. Stir in sour cream, an additional tsp of salt, black pepper, and parmesan.
  7. Taste and adjust the salt and pepper. You should be able to taste the pepper.


  • 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.

Keywords: cacio e pepe mashed potatoes