Mashed Potatoes With Rosemary and Leeks

This is a tasty variation of the Irish Colcannon.

• Ready In: 40 mins
• Serves: 6
• Yields: 6 portions

Ingredients

• 2  lbs potatoes, cut in cubes (peeling optional)
• 1  tablespoon olive oil
• 1  tablespoon garlic clove, minced
• 1  small leek, white part only, chopped
• 1  tablespoon rosemary, chopped
•  salt and pepper
• 2  tablespoons chicken broth or 2  tablespoons dry white wine
• 4  tablespoons sour cream
• 2  tablespoons milk

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.