Creamy mash with spring onions and leeks
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  • Prep time 20 '
  • Total time 50 '


  • 900 g King Edwards potatoes
  • 3 whole leeks, sliced
  • 25 g butter
  • 100 g Philadelphia Light
  • 150 ml semi skimmed milk
  • 2 tbsp wholegrain mustard
  • salt and pepper
  • 6 spring onions, sliced


  • Start by peeling the potatoes and cutting into ¼’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.
  • 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.
  • Pour the milk, mustard and the Philadelphia into a smaller saucepan and heat until the Philadelphia melts. Once the potatoes are cooked, drain the and leave to dry out for a few minutes before passing through a potato ricer or mashing.
  • Pour over the wilted leeks and the milk and Philadelphia mix. Stir well until nice and creamy. Finally, stir through the sliced spring onions and serve.


Nutritional Information

Typical values Per recipe
Energy 5050.0 kj
Energy 1206.0 kcal
Fat 43.2 g
Carb 174.0 g
Protein 41.4 g
Saturated fat 22.8 g
Salt 3.6 g
Dietary fibre 21.0 g
Sugars 24.0 g