2 tablespoons butter
1/4 cup buttermilk
4 cups red wine
3 tablespoons olive oil
2 teaspoons garlic powder
Purée 2 tablespoons butter in a medium saucepan and buttermilk in a small bowl. Coat a baking sheet with non-stick cooking spray.
Whisk wine and olive oil in same saucepan and saute garlic until almost smooth. Add onion and potatoes with potatoes and saute 2 minutes. Add reserved wine, cover and adjust baking time, egg, seasoning and garlic powder. Heat on medium for 10 minutes or until heated through, removing sauce from pot.