Marsala Mashed Potatoes

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Marsala Mashed Potatoes recipe by Barefeet In The Kitchen

As I was making mashed potatoes to go along with the Chicken Marsala, I decided to add some of the broth from the marsala mixture and then top them with the mushrooms.

These were seriously delicious. I will be making these exact same potatoes next time I make the chicken marsala. I loved the flavor combination and the mushrooms piled on top were our favorite part.

Marsala Mashed Potatoes recipe by Barefeet In The Kitchen

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Marsala Mashed Potatoes

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Servings: 6 -8 servings

Ingredients 

  • 3 pounds red potatoes peeled and roughly chopped
  • 4 tablespoons butter softened
  • 1/2 cup broth from the Chicken Marsala skillet adjust according to how thick the potatoes are
  • 2 tablespoons heavy cream
  • kosher salt
  • freshly ground black pepper
  • Optional: Marsala Mushroom mixture

Instructions

  • Place the potatoes in a medium size saucepan and fill with water. Add some salt and bring to a boil. Reduce heat and simmer until the potatoes are fork tender. Drain and place back in the saucepan over very low heat.
  • Mash with a potato masher just until smooth. Add the soft butter and the broth from the chicken marsala mixture. Stir to combine and add salt and pepper to taste. Stir in just a splash of cream and top with some of the mushroom mixture.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Mallory says

    Have you ever tried using marsala wine in dessert? Whip it with egg yolks and sugar to form a sabayon (do this over a double-boiler to warm it up and create a custard of sorts) and serve over fruit (biscotti is also nice to go along side). One of my favorites and so simple. Sorry I got off track there, that's a great idea mixing different flavorings into mashed potatoes. When you think about it they are the perfect vessel for other ingredients. Even making them with olive oil instead of butter is pretty good.