Potato Pierogi

Ingredients

• 1 3/4 lbs. white potatoes, peeled and cut into large cubes
• 6 Tablespoons goat cheese, crumbled
• 12 Tablespoons margarine, divided
• 2 Tablespoons whole milk
• 1 Tablespoon chopped chives
• Sea salt and white pepper
• 1/4 cup olive oil
• 1 cup sliced leeks
• 2 teaspoons minced garlic
• 2 cups heavy cream
• 1/4 ounce dried morels, rehydrated and drained
• 16 (6-inch square) eggroll wrappers
• 16 thin slices prosciutto
• 1 1/2 lbs. mixed baby arugula and spinach