Mashed Potatoes With Rosemary and Leeks

Total Time
10 mins
30 mins

This is a tasty variation of the Irish Colcannon.

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  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.