1. Start by peeling the potatoes and cutting into 1/4's. Place them into a large pan of cold, salted water, place a lid on top and bring to the boil. Once they start to boil, turn the heat down and allow to simmer until soft. This will take around 20 minutes.
2. While the potatoes are cooking, slice the leeks into thin rings up to the lighter part of the green top. Put another pan on the stove and add the butter, followed by the leeks. Allow them to cook and wilt until tender. Season with salt and pepper.
3. Pour the milk, mustard and the Philadelphia into a smaller saucepan and heat until the Philly melts. Once the potatoes are cooked, drain them and leave them to dry out for a few minutes before passing through a potato ricer or mashing.
4. Pour over the wilted leeks and the milk and Philly mix. Stir well until nice and creamy. Finally, stir through the sliced spring onions and serve.
Philadelphia Light Cream Cheese
Schwartz Ground Black Pepper
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