Parmesan Peppercorn Mashed Potatoes (Cacio e Pepe Potatoes)

Why You'll Love this Recipe

• It is a great alternative to regular mashed potatoes.
• Fantastic flavor on their own, but can be combined with almost any protein as well.
• Easy to make.
• Can be modified easily with different cheese or other herbs.

Tricks for Making the Creamiest Mashed Potatoes

Avoiding the pitfalls of bad mashed potatoes is actually quite simple and all the techniques are in the full recipe below as well.

The first trick for amazing potatoes is potato choice because the type of potato you use will give you a different texture. Yukon gold potatoes are the best choice to keep the texture the way it should be. They aren't extremely starchy and are less volatile when making mashed potatoes than russet potatoes.

Secondly, start the potatoes in cold water. This ensures even cooking.

Third, using a potato ricer is a perfect option for mashing potatoes. Using a potato masher also works, but we don't recommend using a blender, food processor, immersion blender or hand mixer because these can make the potatoes gluey and ruin the texture. Once riced, the mixture can be stirred rapidly with a rubber spatula as you add the butter and milk for perfect results.

Finally, using warm milk, cream, and/or butter is good for incorporating the ingredients without shocking the potatoes from adding cold ingredients. This helps the texture as well.

Ingredients

Here is what you need to make this recipe:

• Yukon Gold yellow potatoes: These have the best texture and a great buttery flavor.
• Unsalted butter: We prefer unsalted butter so we can control the salt on our own.
• Heavy cream: Good quality heavy cream will give a rich texture and flavor.
• Whole milk: Whole milk is a must for perfect mashed potatoes.
• Sour cream or crème fraîche: We love adding this secret ingredient as the tangy flavor is both subtle and delicious.
• White pepper: White is preferred so there aren't so many black specs in these nice mashed potatoes, but fresh black pepper works here as well.
• Kosher salt: Added as needed for taste.
• Parmigiano Reggiano (Parmesan Cheese): We use the good stuff here and highly recommend buying imported Parmigiano Reggiano for best results. The flavor of the cheese brings these potatoes up to the ultimate level!
• Chives (optional): Fresh chives are a great addition as a garnish.

See recipe card below for quantities.

Substitutions

Here are a couple of common substitutions for the ingredients in this recipe:

• White Pepper: Black pepper or green pepper can be used as well with perfectly good results, although you will more easily see the pepper specks in the potatoes.
• Parmigiano Reggiano: Pecorino Romano cheese from any place in Italy will change the flavor slightly, so it is a good sub if you prefer that flavor. Also Grana Padano is a nice substitute for Parmigiano Reggiano if you like that flavor profile.

How to Make Parmesan Peppercorn Mashed Potatoes

This is quite simple and starts with a pot of cold water. Put the potatoes in the water and bring them to a boil, cooking until the potatoes are tender. The hot potatoes are then riced and mixed with a spatula with the warm liquid ingredients, salt and pepper. Finally the cheese is mixed in and the potatoes are done!

Equipment

Here is what you need to make this dish

• Large pot or Dutch oven for the potatoes
• Small saucepan to warm the cream, milk and butter
• Large bowl to mix the ingredients
• Potato ricer (or masher)
• Rubber spatula

Step-by-Step Instructions

Cook the potatoes and warm the other ingredients

• Place peeled potatoes in a heavy pot and fill the pot with just enough cold water to submerge the potatoes. Heat on medium-low and simmer until a sharp knife can pierce the potato without resistance. The cook times will depend on the size of the potatoes (approximately 40-50 minutes for whole medium potatoes). Check for doneness using a skewer or knife to piece the potato. When done, you shouldn't have any resistance when piercing them through the center.
• While the potatoes cook, add butter, cream and milk to a small saucepan and warm over low heat. Be careful not to boil the cream mixture - you want it warm but not boiling.

Rice the potatoes and combine the ingredients

• When potatoes are done, drain and remove the hot potatoes to a large bowl. Using a potato ricer or masher, rice potatoes back into the warm large pot used to cook the potatoes. Add the warm cream and butter mixture, sour cream, white pepper, and salt into the warm pot with the riced potatoes (off the heat).

Mix the potatoes

• Mix the riced potatoes with a rubber spatula with the wet ingredients until thoroughly combined. If you need to add anything to thin the mixture out, you can use extra milk or melted butter - gradually adding to achieve the texture you want.

Finish with Parmesan cheese

• Add the grated Parmesan and fold in with a spatula. Taste for seasoning and add more white pepper or salt and extra cheese as needed or to your taste. Voilà - serve and enjoy!

Variations

Here are a couple ways to change up this recipe:

• Add some horseradish for a spiciness and a classic addition to mashed potatoes
• Add cream cheese or replace the sour cream with it for a bolder flavor and heavier, creamier texture.

Storage

How to store leftover mashed potatoes:

• Leftover mashed potatoes can be stored in an airtight container in the fridge for up to 5 days.

How to reheat leftover mashed potatoes:

• To reheat, cover the mashed potatoes with foil in an ovenproof dish and warm in the oven at 325°F until warmed through.

Can you freeze leftover parmesan peppercorn mashed potatoes?

Yes you can freeze leftover mashed potatoes in an airtight container that is freezer safe. They should be fine for up to 6 months. Defrost in the fridge overnight before reheating following the instructions above.

Troubleshooting

If your potatoes seem too thick, you can add a bit more milk or butter to thin them out. Avoid using a hand mixer or blender to "mash" the potatoes or you run a significant risk of turning them into a gluey mess and you'll have to start over.

If you need to keep your potatoes warm while you finish the rest of the meal, we recommend placing them in an oven-safe dish, covering them with foil and placing them in a warm oven (170°F) until ready to serve.

What to serve with Parmesan Peppercorn Mashed Potatoes

This is our go-to potato recipe that we often make alongside dishes, such as Coq au Vin, Crunchy Chicken with White Wine Lemon Butter Sauce, or Peppercorn Crusted Steak with Brandy Cream Sauce. You really can't go wrong with these, and they are really lovely with almost any protein or vegetable.

We often make these as a side for Thanksgiving along with our Sausage and Kale Stuffing, Roasted Poblano and Smoked Gouda Mac and Cheese, Maple Bourbon Bacon Brussels Sprouts and Wine-Poached Shallots and Onions. They are always a hit during the holidays!

What Wines To Drink with Parmesan Peppercorn Mashed Potatoes

This completely depends on what they are being served with so pair the wine with the protein!