2 pounds potatoes, unpeeled
4 tablespoons nonfat sour cream
2 tablespoons nonfat milk
1 tablespoon chopped rosemary or 1 teaspoon dried rosemary
1 tablespoon chopped garlic
1 small leek, white part only, coarsely chopped
Salt and white pepper
2 tablespoons white wine or chicken broth

Cut potatoes into quarters and cook in boiling water for 15 to 20 minutes or until tender. Drain and place in an oven at 300 degrees just to lightly dry them out.

Spray a small saucepan with nonstick cooking spray, and cook the leek and garlic until lightly brown. Add the rosemary and continue to cook two more minutes. Add wine or chicken broth. Mix all ingredients, except sour cream and milk, using an electric mixer on low speed. Slowly add milk and then sour cream and season with salt and white pepper.

Makes 4-6 Servings
Serving Size: 6 ounces