Extra-Peppery Cacio e Pepe Mashed Potatoes (The Ultimate Thanksgiving Side)

Ok, so I know I said every dish this year was Samin-Nosrat-approved, but there was one delicious exception: my Extra-Peppery Cacio e Pepe Mashed Potatoes. And yes, I can already hear you saying, “Cacio e pepe? Groundbreaking.” (Read that in your best Miranda Priestly voice.)

Sure, everything gets the cacio-e-pepe treatment these days, but honestly I’m here for every single iteration.

I like my mashed potatoes relatively simple, with one twist that makes them just as good on their own as they are smothered in the Thanksgiving “mother sauce” (aka gravy). This version checks all the boxes.

You start by infusing cream and butter with a lot of freshly cracked black pepper and a touch of finely ground white pepper – the combo gives you that rounded, floral peppery heat that just works. The warm cream gets folded into fluffy Yukon Gold potatoes (as an Ina girly, I naturally pulled out the food mill), then finished with a shower of freshly grated Pecorino Romano and Parmesan.

The result is a silky, savory, umami-bomb of a mash with a slow, satisfying heat. These might just earn a permanent spot on our Thanksgiving table

• MAKE AHEAD
  • Keep warm: Keep mashed potatoes warm in a covered heatproof bowl set over simmering water for up to 1 hour. Stir occasionally and add a splash of warm cream if they thicken.
  • From the fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to loosen.
• Potatoes: Russets will give you fluffier, lighter mash; Yukon Golds stay rich and creamy.
• Cheese: If you don’t have Pecorino Romano, replace with more Parmesan
• Why two types of pepper?:  Black pepper brings heat and bite, while white pepper adds a softer, earthy depth. I think it really punches up the flavor in any ground pepper dish. If you don’t have white pepper, you can add in a little more black pepper. The flavor will be bolder but still delicious.
• Can I skip peeling the potatoes? Yes! Leave the skins on for more texture and a rustic look. Just scrub well.

A huge thanks to the testers on this recipe: Jack Van Amburg, Kayla Goulden, John Donovan, Katy Severson, Sarah Newcomb, Katie Orme, Victoria Levine, Noelle Hale, Douglas Simpson, Linda Pheifer. If you tested and don’t see your name, just let me know!

Extra-Peppery Cacio e Pepe Mashed Potatoes

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• Author: Trent Pheifer
• Total Time: 40 minutes
• Yield: 6 to 8 servings 1x

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Ingredients

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• 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 4 teaspoons kosher salt, divided (Diamond Crystal)
• 1 1/4 cups heavy cream
• 8 tablespoons (1 stick) unsalted butter
• 2 teaspoons freshly cracked black pepper, medium grind
• 1 teaspoon finely ground white pepper
• 1/2 cup finely grated Pecorino Romano
• 1/4 cup finely grated Parmesan

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Instructions

1. Place 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks, in a large pot and cover with cold water by 1 to 2 inches. Add 2 teaspoons of kosher salt. Bring to a boil, then reduce to a simmer. Cook until very tender (a fork or knife should slip in and out without resistance), about 15 to 20 minutes. Drain the potatoes in a colander.
2. Meanwhile, in a small saucepan, combine the 1¼ cups heavy cream, 8 tablespoons  unsalted butter, 2 teaspoons freshly cracked black pepper, 1 teaspoon finely ground white pepper, and the remaining 2 teaspoons salt. Warm over low heat until the butter melts and the mixture is steaming but not boiling, about 3 to 5 minutes. Keep warm.
3. Return the drained potatoes to the pot. Mash using your preferred method (I use a food mill for that silky Ina-style texture, but a potato masher, ricer, hand mixer, or even a sturdy fork all work). If using a hand mixer, mix on low and stop as soon as the potatoes are smooth to avoid a gluey texture.
4. Add about ¾ of the cream mixture, then add more as needed until they’re plush and spoonable. You may not need every drop. I usually use all the cream, but for insurance, it’s easier to add more than to take some out!
5. Off the heat, fold in the ½ cup finely grated Pecorino Romano and ¼ cup finely grated Parmesan until melted and incorporated.
6. Taste and adjust seasoning – don’t be shy with extra black or white pepper. Serve warm with an extra sprinkle of pepper and Pecorino on top.