Marsala Mashed Potatoes
These Marsala Mashed Potatoes offer a sophisticated twist on a classic side dish. Red potatoes are boiled, then mashed with butter, heavy cream, and the savory pan broth from a Chicken Marsala, creating a rich, deeply flavored accompaniment that perfectly complements the main course.
Equipment
- 1 Large Stockpot For boiling potatoes
- 1 Potato Masher or Ricer For smooth, consistent mashing
- 1 Large Mixing Bowl For combining and finishing potatoes
- 1 Measuring Cups and Spoons For accurate ingredient portions
- 1 Wooden Spoon or Spatula For stirring and incorporating liquids
Ingredients
Main
- 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
- Peel and roughly chop the red potatoes into uniform pieces to ensure even cooking.
- Place the chopped potatoes in a large pot, cover with cold salted water, bring to a boil, then reduce heat and simmer until very tender, about 15-20 minutes.
- Drain the potatoes thoroughly, returning them to the hot pot for a few minutes to allow any excess moisture to evaporate.
- Add the softened butter to the hot potatoes.
- Using a potato masher or ricer, mash the potatoes until mostly smooth, incorporating the butter.
- Gradually add the Marsala broth from the Chicken Marsala skillet, starting with a smaller amount and increasing until the desired creamy consistency is achieved.
- Stir in the heavy cream until fully incorporated.
- Season generously with kosher salt and freshly ground black pepper, tasting and adjusting as needed for flavor balance.
- If using, gently fold in the optional Marsala Mushroom mixture.
- Serve hot as a luxurious side dish, perhaps garnished with fresh herbs.
Notes
For optimal texture, select waxy red potatoes as specified; they hold their shape well while providing a creamy mash. When mashing, avoid overworking the potatoes, as this can release too much starch and result in a gummy consistency—a potato ricer is ideal for the smoothest result. Incorporate the Marsala broth gradually, adjusting the quantity to achieve your desired richness and consistency. Taste and season meticulously with kosher salt and fresh black pepper throughout the process, balancing the savory notes with the inherent sweetness of Marsala. For an elevated presentation, swirl in a final knob of butter before serving, and consider a sprinkle of fresh chives or parsley.