Leek and smoked cheese mash

Generally, I don’t like smoked foods. It’s one of those flavours, like chargrilling, that people become addicted to, to the extent that it doesn’t matter what’s been smoked or charred. I’ve had chargrilled aubergines served to me that might as well have been scorched shoe insoles. I use smoked Gubeen cheese, which is so delicately smoked that the process actually seems to add something to the cheese. If you use another cheese, you might want to reduce the quantity. The effect you want in th