When you blend our savory, earthy Mushroom Marsala Sauce into mashed potatoes you create a side dish made for Swiss steak, pork or beef roast, and roasted chicken. Add extra creaminess by whipping in heavy cream or a large spoonful of sour cream before serving.
Ingredients2 1/2 lbs. Yukon gold potatoes (red or russet will also work)
1 tsp. each Sea salt and freshly ground pepper
1 bottle Robert Rothschild Farm Mushroom Marsala Sauce
Optional: Italian parsley, fresh, chopped
Heavy cream or sour cream
Bring potatoes and cold water to cover to a boil in a large Dutch oven; boil 25 minutes or until tender. Drain; peel, if desired. Beat potatoes at low speed with an electric mixer just until mashed. Add salt and pepper and Mushroom Marsala Sauce, beating until combined. Whip in heavy cream or sour cream, if desired. Garnish with parsley, if desired. Serve immediately.