1/2cupbroth from the Chicken Marsala skilletadjust according to how thick the potatoes are
freshly ground black pepper
Optional: Marsala Mushroom mixture
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.