Cacio e pepe style mashed potatoes. Creamy, buttery, and full flavor. An easy, comforting side that’s ready in 30 minutes and perfect for holidays or weeknight dinners.
Why these mashed potatoes hit different
With the holidays coming up, you might be looking to add something special to your table. These cacio e pepe mashed potatoes are the ultimate elevated Thanksgiving side or a next-level weeknight favorite.
Inspired by the iconic Italian dish, this recipe proves that simple ingredients can deliver huge flavor. Rich, creamy, and memorable, the kind of side that steals the spotlight.
Watch the recipe video
Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube.
The key to fluffy mashed potatoes
The big question is when mashed potatoes turn fluffy and when they become gluey. It all comes down to technique.
Mashing by hand keeps the starch granules intact, which gives you light, airy potatoes. A food processor breaks those granules and releases too much starch, which makes the mash sticky.
Stick with a hand masher or a ricer for perfect fluffy potatoes every time.
Pro tip
Start your potatoes in cold water. Adding them to boiling water makes the outside cook faster than the center, which can lead to a mushy exterior and firm middle. Heating them gradually helps them cook evenly for a silky, fluffy mash.
Let’s talk ingredients
You only need a handful of simple ingredients. Choose starchy potatoes like Yukon Gold, russet, or red potatoes for the best texture. Butter, half-and-half (or 20 percent cream), and grated Pecorino create that classic cacio e pepe richness. If Pecorino isn’t available, Grana Padano or Parmesan are great swaps.
Season generously with salt and black pepper. Coarsely ground pepper works best and blooms beautifully when warmed in butter.
Recipe tips
- For the quickest version, use peeled, cubed, boiled potatoes.
- For an extra fluffy mash, boil whole unpeeled potatoes (30 minutes), then peel and mash.
- For deeper flavor, roast peeled potato chunks at 400°F (200°C) for 30 to 40 minutes, then mash.
Homemade mashed potatoes to make everyone happy
Mashed potatoes are one of my forever favorite comfort foods. Once it gets cold outside, I will never say no to a big scoop alongside cozy dishes like braised short ribs, creamy mushroom chicken or Salisbury steak meatballs.
They are also the quintessential Thanksgiving side dish, especially next to turkey. For more potato inspiration, try my classic buttery mashed potatoes, butternut squash mashed potatoes or mashed potatoes with cream cheese. For a different twist, check out the cheesy gratin.
Looking for more ideas? Explore all my Thanksgiving recipes here.
Make ahead
You can prepare these mashed potatoes up to 2 days ahead. Cook and mash as directed, let cool slightly, then transfer to a baking dish, cover, and refrigerate. Warm gently on the stove or in a 300°F (150°C) oven until heated through. Add a splash of milk or cream to bring back a silky texture.
Storage
Store covered in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw in the fridge, then warm gently on the stove with a little milk to loosen the texture if needed.
Cacio e Pepe Mashed Potatoes
Ingredients
- 2.2 pounds starchy potatoes - peeled and cubed
- 1 tbsp salt - more to taste
- 4 tbsp unsalted butter
- 1 tbsp coarsely ground black pepper - more for serving
- ¾ cup half-and-half
- 1 ¼ cups grated pecorino
Instructions
- Peel and cut the potatoes into 1-inch/2,5 cm pieces. Place in a large pot and add cold water to cover the potatoes. Add salt, cover and bring to a boil over high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10-15 minutes. The potatoes are done when they can be easily pierced with a knife. When ready, drain the potatoes using a colander.
- In the meantime, grate the pecorino cheese.
- To the same pot, add butter and stir until melted. Add black pepper and bloom for 30 seconds until fragrant. Pour in half-and-half, and bring to a simmer, but don't let it boil. Turn off the heat, add potatoes and pecorino. Mash until combined. The potatoes will turn out fluffy and smooth. Taste and adjust salt, if needed.
- Serve topped with extra butter and black pepper. Enjoy!
Video
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