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<\/p>\nCacio e Pepe Mashed Potatoes<\/p>\n
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1 T. black peppercorns<\/p>\n
5 pounds yukon gold potatoes<\/p>\n
1\/2 C. unsalted butter, cut into cubes, at room temperature<\/p>\n
1 C. Pecorino Romano, divided<\/p>\n
Kosher salt<\/p>\n
1\/2 C. buttermilk, shaken<\/p>\n
1\/4 C. heavy cream<\/p>\n
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In a small saucepan, set over medium heat, add the peppercorns. Toast for about 2 to 3 minutes, until fragrant. Pour the peppercorns into mortar and pestle. Alternatively, you could add it to a spice grinder or pepper grinder. Mash up the peppercorns until all crushed. Set aside. To Make the Potatoes: In a 4-quart Dutch Oven, fill it up about 3\/4 of the way with cold water. Peel the potatoes and place them in the Dutch Oven and set it over medium-high heat. Bring the potatoes to a boil and then bring down the heat to medium-low. This should keep them at a nice, steady simmer. Cook until very soft, about 35 minutes. Give them a taste and make sure they\u00e2\u20ac™re VERY soft. Pour the potatoes into a colander and immediately run them under cool water. Then immediately run the potatoes through a ricer, in batches, into the Dutch Oven. Repeat this step until you\u00e2\u20ac™ve worked your way through all of the potatoes.<\/p>\n
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In the pot with the mashed potatoes, pour in the buttermilk, softened butter, half of the ground up pepper, a few pinches of salt and heavy cream; mix it all together until smooth. Give it a taste and adjust the salt and cheese according to taste. I added about 2 tsp. of salt in total. To Serve: Melt 2 T. of butter in a small saucepan. Make some swoops in the tops of the potatoes. Pour the melted butter on top and then add a few pinches of freshly ground pepper and the remaining 1\/4 C. of Pecorino Romano.<\/p>\n
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To Make Ahead & Reheat:\u00c2\u00a0 Make the recipe straight through and then allow to come to room temperature. Store in an air-tight container in the fridge up to 2 days ahead. When you\u00e2\u20ac™re ready to serve: Add a few T. of heavy cream to the bottom of a medium-sized pot and place it over medium-low heat. Add the cold potatoes and cover the pot. Cook for 1 to 2 minutes and then stir them. Cover the pot again and allow to warm up for about 3 to 4 minutes. Repeat until the potatoes are warm.<\/p>\n","protected":false},"excerpt":{"rendered":"
Cacio e Pepe Mashed Potatoes 1 T. black peppercorns 5 pounds yukon gold potatoes 1\/2 C. unsalted butter, cut into cubes, at room temperature 1 C. Pecorino Romano, divided Kosher salt 1\/2 C. buttermilk, shaken 1\/4 C. heavy cream In a small saucepan, set over medium heat, add the peppercorns. Toast for about 2 to 3 minutes, until fragrant. Pour the peppercorns into mortar and pestle. Alternatively, you could add it to a spice grinder or pepper grinder. Mash…<\/p>\n