Mashed Potato with Cream Cheese and Leek

Serves 4

Ingredients

8-10 Rooster potatoes
8 x tablespoons cream cheese
1 leek, sliced and sautéed in a little olive oil until tender.

Method

• Cook the Rooster potatoes in boiling salted water for 20-25 minutes or until just tender. Drain well and mash.
• To the piping hot potato stir in 8 tablespoons of cream cheese and the sautéed leek.
• Serve piping hot, dotted with melting cheese and leeks.