Best 3 Pecorino Romano Mashed Potatoes Recipes

Calling all potato lovers! Are you ready to elevate your mashed potato game to new heights? Look no further than our collection of Pecorino Romano Mashed Potato recipes. Get ready to embark on a culinary journey that will transform this classic side dish into a taste sensation that will leave your taste buds dancing.

Our recipes feature the perfect balance of creamy potatoes, rich Pecorino Romano cheese, and a symphony of herbs and spices that create a flavor profile that is both comforting and sophisticated. From classic stovetop methods to innovative slow-cooker and air-fryer techniques, we have something for every home cook and every occasion.

Whether you're hosting a special dinner party, craving a cozy family meal, or simply seeking a comforting indulgence, our Pecorino Romano Mashed Potato recipes are the perfect choice. Each recipe includes clear instructions, helpful tips, and variations to suit your dietary preferences, ensuring a successful and delicious outcome every time.

So, gather your ingredients, prepare your taste buds, and let's embark on this culinary adventure together. Discover how Pecorino Romano cheese can transform ordinary mashed potatoes into an extraordinary dish that will become a favorite in your kitchen.

Here are our top 3 tried and tested recipes!

LEFTOVER MASHED POTATO PIZZA

Leftover Mashed Potato Pizza image

There's no need for tomato sauce on this pizza. It uses leftover mashed potatoes instead and is topped with Mozzarella, bacon, leek, garlic and basil.

Provided by Food Network Kitchen

Time 1h45m

Yield 6-8

Number Of Ingredients 12

Ingredients

5 ounces slab bacon, finely diced (about 1 cup)
1 1/2 pounds prepared pizza dough, at room temperature
All-purpose flour
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
3 cups leftover mashed potatoes, slightly warm
1 1/2 cups shredded mozzarella (about 5 ounces)
1/2 leek (white and light green parts only), very thinly sliced
1 clove garlic, minced
1/2 cup freshly grated Parmesan or Pecorino Romano cheese (about 1 ounce)
12 fresh basil leaves
Crushed red pepper flakes, optional

Steps:

Put a pizza stone on the bottom rack in the oven and preheat to 500 degrees F for at least 30 minutes.
Heat a small skillet over medium heat, add the bacon, cook until the fat renders but is short of being crisp, about 5 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain.
Divide the dough into 2 equal portions; form each into a ball. Roll a portion into a 12-inch round on a floured surface (cover the other piece with a kitchen towel). Lightly dust a pizza peel with flour and put the dough on the peel, drizzle lightly with oil and sprinkle with salt and pepper. Slip the dough onto the preheated stone and cook until just set, about 4 minutes.
Using the peel, remove the dough from the oven and spread half of the mashed potatoes over the top, leaving about a 1-inch border around the side. Season with salt and pepper. Then sprinkle half of the cheese on top and top with half of the bacon, leek and garlic. Drizzle with a little olive oil. Return the pizza to the stone and cook until the crust is golden and the cheese melts, about 5 to 7 minutes more. Remove the pizza, top with half the grated Parmesan and scatter with some basil leaves and pepper flakes, if desired. Serve. Repeat with the remaining dough and toppings.

CREAMY GARLIC-PARMESAN MASHED POTATOES

Creamy Garlic-Parmesan Mashed Potatoes image

Tired of plain mashed potatoes? Why not try adding something new?

Provided by CNM CATERING

Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes

Time 50m

Yield 10

Number Of Ingredients 8

Ingredients

5 pounds potatoes, peeled and quartered
¼ cup butter
6 cloves garlic, minced
2 cups 2% milk
1 cup freshly grated Parmesan cheese
¼ cup chopped fresh parsley
1 teaspoon sea salt
½ teaspoon ground black pepper

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes.
While potatoes are cooking, melt butter over medium-low heat in a small saucepan. Add garlic and saute until soft, about 5 minutes.
Drain potatoes and return to the pot. Add garlic-butter mixture, milk, Parmesan cheese, parsley, sea salt, and pepper; mash until smooth.

Nutrition Facts : Calories 277.8 calories, Carbohydrate 43 g, Cholesterol 23.1 mg, Fat 8.1 g, Fiber 5.1 g, Protein 9.5 g, SaturatedFat 5 g, Sodium 365.8 mg, Sugar 4.2 g

MASHED POTATO CASSEROLE

Mashed Potato Casserole image

This casserole may upset some mashed potato purists, but take heart: one bite and they'll be won over. The genius of this recipe, besides its utter deliciousness, is that it can be made the day before, or even two. Cook the potatoes, assemble the casserole, wrap tightly and store it in the refrigerator. When dinnertime comes, dust it with the cheese, butter and bread crumbs and bake the whole thing off. (And for everything you need to know to make perfect potatoes, visit our potato guide.)

Provided by Melissa Clark

Categories side dish

Time 40m

Yield 12 to 14 servings

Number Of Ingredients 8

Ingredients

14 tablespoons unsalted butter, softened, and more for the pan
6 pounds Yukon Gold potatoes, peeled and cut into chunks
2 tablespoons plus 1 teaspoon kosher salt
1 1/2 cups sour cream
1 teaspoon black pepper
6 tablespoons finely chopped chives
2/3 cup bread crumbs
2/3 cup grated Parmigiano-Reggiano cheese

Steps:

Lightly grease a 9-inch-by-13-inch baking pan.
In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes. Drain.
Mash potatoes with 10 tablespoons butter, sour cream, 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. Cover and refrigerate for up to three days.
In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.
Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 6 grams, Carbohydrate 39 grams, Fat 18 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 570 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

Use the right potatoes: Yukon Gold or Russet potatoes are best for mashed potatoes because they are starchy and have a fluffy texture.
Peel the potatoes: Peeling the potatoes will give you a smoother mashed potato.
Boil the potatoes: Boiling the potatoes is the most common way to cook them for mashed potatoes. Make sure to boil them until they are tender, about 15-20 minutes.
Drain the potatoes: Drain the potatoes well after boiling them. This will help to prevent them from being watery.
Mash the potatoes: You can mash the potatoes with a potato masher, a ricer, or a food mill. If you use a potato masher, be careful not to over-mash the potatoes, as this will make them gluey.
Add milk and butter: Add milk and butter to the mashed potatoes until they reach the desired consistency. You can also add other ingredients, such as cheese, herbs, or spices, to taste.
Serve immediately: Mashed potatoes are best served immediately after they are made.

Conclusion:

Pecorino Romano mashed potatoes are a delicious and easy-to-make side dish that is perfect for any occasion. With just a few simple ingredients, you can create a creamy, flavorful dish that will be enjoyed by everyone at the table. So next time you're looking for a delicious and satisfying side dish, give pecorino Romano mashed potatoes a try.