Shallot Confit and Mushroom Mashed Potatoes

Recipe

Side Dish
Shallot Confit and Mushroom Mashed Potatoes

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Recipe Data

16
Servings
25min
Prep
50min
Total

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    Description

    The savory and caramel flavors of the confit blend with red wine and mushrooms to lend a gourmet feel to buttery mashed potatoes.

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    Servings and Ingredients

    Ingredients
    Serves 16
    QuantityIngredientAdd
    2 container(s) (48-oz. each) Hy-Vee Kitchen mashed potatoes
    2 c. chopped baby bella mushrooms
    ¼ c. red wine
    1 sprig(s) fresh thyme, plus additional for garnish
    1 jar(s) (6-oz.) Quince & Apple shallot confit with red wine preserves

    Things To Grab

    • Large baking sheet
    • Medium skillet
    • Large microwave-safe bowl

    Directions

    1. Preheat oven to 350 degrees. Remove plastic lid from mashed potato containers. Place containers on a large baking sheet. 

    2. Bake for 25 minutes or until potatoes reach 165 degrees. Meanwhile, cook baby bella mushrooms, red wine and fresh thyme in a medium skillet over medium heat for 5 to 6 minutes or until wine evaporates and mushrooms are tender; discard thyme sprig. Set aside 2 tablespoons mushroom mixture for garnish.

    3. Transfer hot potatoes to a large microwave-safe bowl. Stir in remaining mushroom mixture and preserves. If necessary, reheat in microwave until hot, stirring halfway through. Garnish with reserved mushroom mixture and additional fresh thyme, if desired.