Peel and dice the 320 grams of potatoes into 2 cm cubes. Place them in a pot, cover with water, add 1 gram of salt, and bring to a boil. Cook for 15-18 minutes until fork-tender (18 minutes).

While potatoes cook, dice the 320 grams of chicken breast into 2 cm pieces (3 minutes). Trim and thinly slice the 160 grams of leeks (white and light green parts only) (3 minutes). Mince the 8 grams of garlic (1 minute).

In a large skillet, heat 8 ml of olive oil over medium-high heat. Add the diced chicken and cook for 5 minutes, stirring occasionally, until lightly browned.

Add the sliced leeks and minced garlic to the skillet. Sauté for 3 minutes until leeks soften. Pour in the 160 ml of vegetable broth, stir in the 16 grams of nutritional yeast, and season with 1 gram of salt and 1 gram of pepper. Bring to a gentle simmer and cook for 5 minutes, allowing the sauce to thicken slightly.

Once potatoes are cooked, drain them well. Mash them thoroughly, adding the remaining 8 ml of olive oil, and season with salt and pepper to taste (2 minutes).