July 10, 2019

Mashed Potatoes with Rosemary and Leeks


2 lbs potatoes, cleaned, unpeeled and cubed
1 tablespoon chopped garlic
1 small leek, white part only, coarsely chopped
1 tablespoon fresh chopped Misty Hills Rosemary
Salt and pepper to taste
2 tablespoons white wine or chicken broth
4 tablespoons nonfat sour cream
2 tablespoons nonfat milk



Cut potatoes into larger cubes and cook in boiling water for 15 to 20 minutes or until tender. Drain and place in oven at 300 degrees F, just to lightly dry them out. Spray a 2 qt saucepan with olive oil or nonstick cooking spray, and lightly brown the leeks and garlic. Add the fresh rosemary and continue to cook two more minutes. Add wine or chicken broth. Using electric mixer, mix in the tender potatoes. Slowly add sour cream and milk. Season with salt and pepper to taste.



6 servings

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