Ingredients
Full recipe and amounts can be found in the recipe card below.
Potatoes. Use a starchy potato good for mashing. Depending on where you live, good mashing varieties include Russet, Yukon Gold, Maris Piper and King Edward. If you’re not sure, check the packaging. Often retailers will include info about what the potato is best for on the packaging. Milk. For a richer finish, use cream. Butter. Parmesan cheese. Garlic powder. Black pepper. Use freshly ground. Salt.
How to make Cacio e Pepe Mashed Potatoes
Making ahead and freezing
Make ahead: The potatoes can be mashed a day in advance and kept covered in the fridge a day in advance. Freezing: Allow mashed potatoes to come to room temperature then transfer to a freezer-safe dish. Press a piece of parchment paper onto the surface of the potatoes, cover and freeze for up to 3 months. Thaw completely before reheating.
How to reheat mashed potatoes
Transfer the cold potatoes to a pot and reheat over medium-low heat. You might need to add a splash of milk. Reheat, stirring regularly, until hot throughout.
Mashed potato recipes
