Mashed Potatoes With Rosemary And Leeks

• 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

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.

potatoes, olive oil, garlic, only, rosemary, salt, chicken broth, sour cream, milk

Taken from www.food.com/recipe/mashed-potatoes-with-rosemary-and-leeks-351170 (may not work)