Mashed Potatoes With Rosemary And Leeks - cooking recipe

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

Preparation

Cook potato cubes in boiling water for 15 to 20 minutes until tender. Drain and return to pot and cover.
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.
Note: potatoes can be mashed manually, then stirred in by hand, as well as the sour cream and milk.