Cacio e Pepe Mashed Potatoes
If you love cacio e pepe pasta you’ll love these cheesy, peppery mashed potatoes
Servings: 4
Calories: 223kcal
Ingredients
- 4 medium Yukon gold potatoes peeled and quartered, ~2 lbs
- 1/4 cup unsalted butter
- 2 tsp freshly cracked black pepper
- 1/2 cup whole milk
- 1/2 cup pecorino grated, plus extra to serve
Instructions
- Place the potatoes in a large pot and cover with cold water by 1-2 inches. Add a large pinch of salt and bring to a boil over high heat then reduce the heat so the potatoes are simmering. Cook for 15-20 minutes or until fork tender. Drain well.
- Mash or push the potatoes through a ricer or sieve back into the pot.
- Using the pot that you cooked the potatoes in, gently melt the butter over low heat. Add the freshly cracked black pepper and stir, letting it toast slightly. Stir in the milk, potatoes, and pecorino until smooth. Taste and season with salt and pepper. Serve with extra grated pecorino on top.
Nutrition
Calories: 223kcal | Carbohydrates: 14.1g | Protein: 6.2g | Fat: 16.5g | Saturated Fat: 9.9g | Cholesterol: 44mg | Sodium: 254mg | Potassium: 370mg | Fiber: 2.3g | Sugar: 2.6g