Preheat oven to 350 degrees. Remove plastic lid from mashed potato containers. Place containers on a large baking sheet.
Recipe
Author
Hy-Vee Test Kitchen
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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.
Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 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
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.
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.