500 g small potatoes
150 g leeks
thyme, salt, pepper
150 ml milk
100 g cream cheese
1 egg
1 / 2 tablespoon mustard
1 / 2 tablespoon butter
potatoes Boil in salted water 5-10 minutes, drain them in half. Beat remaining ingredients and toss with the potatoes. Designed for a sheet with baking paper, place and bake at 200 degrees 30-35 minutes.
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