Baked Truffle Parmesan Mashed Potatoes


Mmmmm mashed potatoes, how I heart thee. You are so rich and creamy and just utterly delicious.

My magic touch to mashed potatoes is a half teaspoon of truffle oil. In my opinion, almost everything tastes better with truffle oil. There is something about its delicate flavor that can turn the ordinary into the extraordinary. I think it has gourmet powers.

At about $15 a bottle, truffle oil is pretty pricey, but just a few drops will go a long way. No worries though if you don’t have truffle oil. The mashed potatoes recipe below is still fantastic without it.

The recipe is essentially a combination of recipes from some of my favorite Food Network stars, Ina Garten and Giada de Laurentiis, with some healthy substitutions so I don’t feel so guilty after multiple helpings. Great texture with the perfect amount of creaminess and cheesiness, this recipe is a Savory Sisters must try.

Ingredients (serves 4):

1 pound red potatoes

1/2 cup milk (I used skim but you can use whatever you have on hand)

2 1/2 tablespoons butter

1/4 cup light sour cream

3/4 cup freshly grated Parmesan

2 tablespoons plain dried bread crumbs

salt & pepper to taste

1/2 teaspoon truffle oil (optional)

Place potatoes in pot. Cover with cold water and a teaspoon of salt. Bring to a boil. Simmer covered for about 25 to 35 minutes or until tender. Drain.

Preheat oven to 400 degrees F.

In small saucepan heat milk with butter until hot and combined.

In a bowl, mix potatoes for a  few seconds with a mixer using the paddle attachment to break them up (or simply use a potatoes masher). Slowly add the milk butter mixture, mixing on the lowest speed. Fold in sour cream, 1/2 cup parmesan cheese, salt & pepper to taste. Add truffle oil if desired.

Place mashed pototoes in baking dish. Mix together remaining parmesan and bread crumbs. Sprinkle cheese bread crumb mixture on top of potatoes. Bake in oven for 20 minutes. At last minute put underneath broiler for browning on top.

NOTE: If entertaining, you can make the mashed potatoes ahead of time but just wait to bake them until guests arrive.

Amy’s Chicken Marsala


I love chicken marsala. The richness of the sherry with the sweetness of the shallots with moist chicken is pure deliciousness. Best of all, it is pretty easy to make a healthier savory version at home. Restaurants tend to add a lot of cream and butter to this dish.  My version has zero cream and only a touch of butter. Plus, I personally believe it tastes better than any restaurant version.

This past weekend I made my chicken marsala  for my hubby. Served with baked parmesan mashed potatoes and some sauteed broccoli, it was a pretty sweet meal. Recipe below:

Chicken Marsala (serves 2)


1 shallot – diced

1 package sliced baby bella mushrooms

2 chicken breasts, pounded thin and dusted with flour & preferred seasoning (I use garlic salt, pepper and thyme)

3/4 cup marsala wine or sherry

1 cup chicken stock

1 tablespoon butter

Saute chicken in pan with olive oil for 3 to 4 minutes on each side or until chicken is cooked

Remove chicken from pan (leave drippings in)

Add a little bit more oil to pan if needed. Saute shallots until translucent/slightly carmelized. Add mushrooms and cook for about 8 minutes. Add sherry/marsala wine, cook until reduced by half.

Add chicken stock & butter. Season to taste.

Add chicken then transfer to plate to serve. Garnish with parsley if desired. Enjoy!