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.
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