Mashed Potatoes With Rosemary and Leeks |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 50 |
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This is a tasty variation of the Irish Colcannon. 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.
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