Ultimate Cacio e Pepe Mash
Cherie Metcalfe
This is a silly dish, so naturally I know you’re all going to love it. We’re making mash the main event. And yes, use packet mash if you want. I do!Think silky potato mash loaded with butter, cream and three cheeses, then finished with a bubbling ...
Ingredients
- 1.5 kg Agria potatoes, peeled and cut into even-sized chunks
- 100g butter
- 2 tablespoons Cacio e Pepe
- ¾ cup cream
- 125g cream cheese
- 1 cup grated tasty cheese
- 1 cup finely grated Parmesan
- ½ cup grated mozzarella
Topping
- 1 tablespoon Cacio e Pepe
- 25 g butter, melted
- ½ cup finely grated Parmesan
Directions
Place the potatoes in a large pot and cover with cold water. Bring to the boil, then cook for 20–25 minutes, or until completely tender.
Drain really well, then return the potatoes to the hot pot over low heat for 1–2 minutes. Give the pot a shake to help steam away any excess moisture.
Pass the potatoes through a potato ricer, or mash until completely smooth. Do not use a food processor unless you’re aiming for wallpaper paste.
Add the butter and Cacio e Pepe Seasoning, then mash until the butter has completely melted through.
Add the cream and cream cheese to a small saucepan over low heat. Stir until warm and smooth.
Gradually fold the warm cream mixture through the potatoes, followed by the tasty cheese, Parmesan and mozzarella. Mix until the cheese has melted and the mash is creamy, stretchy and outrageously good.
Spoon the mash into a buttered baking dish and smooth over the top.
Mix the Cacio e Pepe Seasoning, melted butter and Parmesan for the topping, then scatter generously over the mash.
Bake at 200°C fan bake for 20–25 minutes, or until piping hot with a deeply golden, bubbling cheesy crust. For extra colour, flick it under the grill for the final 2–3 minutes.
Leave to sit for 5 minutes before serving so no one removes the roof of their mouth with molten Parmesan.
