Traditionally, this dish is made with potatoes and scallions and topped with a great deal of butter. Substituting leeks for scallions produces a mellower flavor, one that doesn't require a rich finish. Yukon Golds also add buttery color and flavor.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1996
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a saucepan and cover with cold salted water. Bring to a boil and cook, partially covered, until tender, about 15 minutes.

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  • Meanwhile, combine leeks and milk in another saucepan. Bring to a simmer over low heat. Cook, partially covered, stirring occasionally, until the leeks are tender, about 15 minutes.

  • Drain the potatoes and return them to the pan. With a potato masher, mash until smooth. Stir in oil and the warm leeks and milk. Season with salt and pepper.

Nutrition Facts

210.9 calories; protein 6.4g 13% DV; carbohydrates 36.2g 12% DV; exchange other carbs 2.5; dietary fiber 2.4g 10% DV; sugars 3.9g; fat 4.2g 6% DV; saturated fat 0.9g 5% DV; cholesterol 3mg 1% DV; vitamin a iu 490.7IU 10% DV; vitamin c 38.7mg 65% DV; folate 17.3mcg 4% DV; calcium 89.6mg 9% DV; iron 1.9mg 11% DV; magnesium 13mg 5% DV; potassium 132.1mg 4% DV; sodium 186.6mg 8% DV; thiaminmg 3% DV.

Reviews (1)

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Rating: 5 stars
10/29/2011
When I was a kid in the 50's Champ some times was the main item. We had canned peas and scrambeled eggs as a side. I like the new recipe that eliminates the 1/4 pounf of butter that used to be on top. SW in Connecticut Read More