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- 2 container(s) (48-oz. each) Hy-Vee Kitchen mashed potatoes
- 2 cups chopped baby bella mushrooms
- ¼ cup red wine
- 1 sprig(s) fresh thyme, plus additional for garnish
- 1 jar(s) (6-oz.) Quince & Apple shallot confit with red wine preserves
Preheat oven to 350°. Remove plastic lid from mashed potato containers. Place containers on a large baking sheet.
Bake for 25 minutes or until potatoes reach 165°. 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.