In a covered saucepan, cook potatoes in a small amount of boiling, salted water for 12 minutes or until just tender. Drain.
Meanwhile, in a large saucepan, cook onion, garlic, and rosemary in olive oil until vegetables are tender.
In a covered jar, shake together water and flour. Add to onion mixture. Add whipping cream, half-and-half, salt, pepper, and bouillon. Stir in wine. Cook and stir until bubbly; cook 1 minute more. Stir in potatoes and hot pepper sauce. Makes 5 side-dish servings.