Can I use russet potatoes instead?

Yes. If you use russet potatoes, they will make a fluffier, lighter mash than Yukon Golds, which are creamier and more buttery. Since russets are starchier, you may need to add a little more liquid than you would otherwise.

Do I have to peel the potatoes?

Nope! You can, for a smoother mash, but leaving the skins intact makes for a more rustic mash with additional texture. Just make sure to scrub them well before cooking.

What can I use instead of white miso?

White miso adds umami and fermented depth, but if you don’t have any, a light splash of soy sauce or tamari works well. You can also add an extra tablespoon of nutritional yeast, but nothing will be a 1:1 replacement.

Can I make these ahead of time?

If need be, you can prepare these up to 2 days ahead of time. When reheating, stir in a splash of warm plant milk to help keep them fluffy.

Why are my mashed potatoes gummy?

This is most likely a result of overworking the potatoes. To avoid this, simply mash the potatoes until just fluffy and don’t overdo it.

Cacio e Pepe Mashed Potatoes (Easy, Dairy-free & Vegan)

Description

If you’re tired of the same old boring holiday side dishes, these cacio e pepe mashed potatoes are the answer. The best part? They’re simple to make and require just a handful of everyday ingredients. Toast freshly cracked black pepper in vegan butter, then pour it over your fluffy golden potatoes, mash with the other ingredients, and wait for the magic. Once you try these, it will be hard to have mashed potatoes any other way!

Ingredients

3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 tablespoon salt, for the water while boiling
1/2 cup vegan butter
2 teaspoons freshly cracked black pepper
1/4 cup unsweetened plant milk, warmed
1/2 cup vegan parmesan, finely grated
1/4 cup nutritional yeast
1 tablespoon white miso paste
Salt, to taste

For Serving:

2 tablespoons vegan parmesan
1/4 teaspoon freshly cracked black pepper

Instructions

Boil the potatoes. Add the potatoes to a large pot. Cover with about 2” of cold water, up to 2” above the potatoes. Salt the water generously and bring it to a boil over high heat. Reduce to a simmer and cook for 15-18 minutes, or until fork-tender.
Dry them out. Add the potatoes back to the warm pot for 1 minute, gently shaking to release the steam.
Toast the pepper. Melt the vegan butter in a small saucepan over medium heat. Add in freshly cracked black pepper and toast for 1 to 2 minutes.
Mash. Pour the peppery butter over the potatoes and mash or rice them to your preferred texture. We like ours a little more rustic.
Fold in the remaining ingredients. Add the vegan parmesan, nutritional yeast, and white miso, then add the warm plant milk ¼ cup at a time until the potatoes reach your desired consistency.
Taste and finish. Season with additional salt and pepper to taste, and finish off with additional parmesan and freshly cracked black pepper.

Notes

Freshly ground pepper is key: Pre-ground black pepper won’t give you the same beautiful aroma. If pre-ground is your only option, reduce it to 1 ½ teaspoons instead of 2.
Miso matters: White miso adds the deep aged flavor that replaces traditional dairy parmesan. Don’t skip this addition if you can!
Texture: For super smooth potatoes, use a potato ricer. For more rustic potatoes, a hand masher will do the trick.
Make it ahead of time: Since these reheat well, you can make them up to 2 days in advance. Reheat them in a covered baking dish at 350 degrees until warmed through. Mix in a splash of plant milk if needed.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Holiday, Side Dish
Method: Stove Top
Cuisine: American, Italian