METHODBoil the potatoes and leeks in the stock for approx. 15 mins, until the potatoes start to soften.
Crush the potatoes and leeks with a masher for a heartier texture, or whizz in the blender for a smoother consistency.
Work in the butter and serve with a sprinkling of grated cheddar.
Season to taste with salt and pepper.
Serves: 6
Preparation: 5 mins
Cooking: 20 mins
6 Albert Bartlett Original Rooster Potatoes (diced)
3 leeks (chopped)
750ml vegetable stock or chicken stock
25g of butter
50g grated cheddar cheese
salt and freshly ground black pepper