2 lb. yukon gold potatoes washed and cubed
1 leek, cleaned & chopped
1 Tbsp rosemary, fresh, chopped
2 Tbsp butter
3/4 cup milk, warmed
salt and pepper to taste
Preperation:
1. Boil potatoes for 15 minutes (or until fork slides through). Drain and mash
2. Skillet cook leek & rosemary in butter for about 5 minutes
3. Stir leek mixture, warm milk, salt & pepper into potatoes and mix well
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