Mash with a potato masher, until still a bit chunky. 7. Add the leek-milk mixture and stir until well combined. 8. Season with salt and pepper to taste.

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Stir after each burst, until the cheese has melted to a sauce. Add in a bit more milk if it is a little thick. Layer up the potatoes with the pickled onions, dollops of guacamole and sour cream ...

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