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