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Cacio e Pepe Mashed Potatoes

Prep Time: 5 mins
Cook Time: 10 mins
Yield: 6 servings
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


  • 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.


  • 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.
Course: Side
Author: Chelsea Cole
Calories: 286kcal, Carbohydrates: 40g, Protein: 7g, Fat: 12g, Saturated Fat: 7g, Trans Fat: 1g, Cholesterol: 31mg, Sodium: 155mg, Potassium: 987mg, Fiber: 5g, Sugar: 2g, Vitamin A: 359IU, Vitamin C: 45mg, Calcium: 92mg, Iron: 2mg
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