Wild Rice with Mushrooms
- 2 (6-oz.) packages long-grain and wild rice mix
- 3 tablespoons butter
- 1 large sweet onion, diced
- 12 ounces fresh mushrooms, trimmed and sliced
- 1/4 teaspoon salt
- 1/2 cup Marsala
- 1/2 cup chopped fresh flat-leaf parsley
Prepare rice mix according to package directions. Meanwhile, melt butter in a large skillet over medium-high heat; add onion, and sauté 7 minutes or until golden. Add mushrooms and salt; sauté 4 to 5 minutes or until mushrooms are tender. Add Marsala, and sauté 3 minutes or until liquid is absorbed. Stir mushroom mixture and parsley into prepared rice.
Creamy Mashed Potatoes
- 3 pounds gold potatoes
- 2 teaspoons salt, divided
- 1/3 cup butter
- 1/3 cup half-and-half
- 4 ounces cream cheese, softened
- 3/4 teaspoon coarsely ground pepper
Peel, Boil & Drain. Peel potatoes, and cut into 1-inch pieces. Bring potatoes, 1 tsp. salt, and cold water to cover to a boil in a medium-size Dutch oven over medium-high heat. Reduce heat to medium-low, and cook 16 to 20 minutes or until fork-tender; drain.
Add Creamy Richness. Return potatoes to Dutch oven. Cook until water evaporates and potatoes look dry. Mound potatoes on 1 side; add butter, next 3 ingredients, and remaining 1 tsp. salt to opposite side of Dutch oven. Cook 1 to 2 minutes or until butter is melted and mixture boils.
Beat Until Smooth. Remove from heat; beat at medium speed with a hand-held electric mixer 30 seconds to 1 minute or to desired degree of smoothness. (Do not overbeat.) Serve immediately.