TATERS 'N SHROOMS

Taters 'N Shrooms image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Number Of Ingredients 15

Previous Next

SHROOMS:
1 stick(s) butter, divided
8 ounce(s) baby portobello mushrooms, sliced
1 large red onion, diced
2 tablespoon(s) chives, dried
4 clove(s) garlic, minced
1 cup(s) wine, red
TATERS:
2 pound(s) new or red potatoes, diced
8 ounce(s) sour cream
8 ounce(s) cream cheese, room temperature
2 cup(s) cheddar cheese, shredded
1 can(s) sweetened condensed milk
1 stick(s) butter, sliced
1/2 cup(s) parmesan cheese

Steps:

In a saucepan, melt 1/2 stick (4 Tbsp) butter & saute mushrooms, onion & garlic, about 8 - 10 minutes.
Add wine & chives & simmer for about 15 minutes. Pour into bowl; set aside.
In a pot, boil potatoes until done, about 20 - 30 minutes; drain. Mash potatoes & add remaining 1/2 stick butter, salt, pepper, sour cream, cream cheese, cheddar cheese & milk; mash until smooth & creamy.
Combine mushroom mixture & potato mixture together & stir until combined.
Preheat oven to 350 degrees F.
Pour into greased 13" x 9" pan. Top evenly with butter slices & sprinkle with parmesan.
Bake 30 minutes or until warmed through.