Mashed Potatoes With Rosemary and Leeks

Total Time
40mins
Prep
10 mins
Cook
30 mins

This is a tasty variation of the Irish Colcannon.

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Ingredients

Nutrition

Directions

  1. Cook potato cubes in boiling water for 15 to 20 minutes until tender. Drain and return to pot and cover.
  2. Heat oil in a 2 quart saucepan and lightly brown the leeks and garlic. Add fresh rosemary and continue to cook 2 minutes. Add wine or chicken broth. Using and electric mixer, mix in potatoes. Slowly add sour cream and milk. Season with salt and pepper to taste.
  3. Note: potatoes can be mashed manually, then stirred in by hand, as well as the sour cream and milk.
Most Helpful

5 5

These are my new favorite mashed potatoes. Didn't have any sour cream, so used fat-free half and half and figured it took the place of the sour cream plus the milk. I'll put extra garlic in next time (I used the jarred kind and it isn't as potent and the real deal). thanks, 3ov!