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. Source: EatingWell Magazine, March/April 1996

EatingWell Test Kitchen


Ingredient Checklist


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.

  • 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

211 calories; 4.2 g total fat; 0.9 g saturated fat; 3 mg cholesterol; 187 mg sodium. 132 mg potassium; 36.2 g carbohydrates; 2.4 g fiber; 4 g sugar; 6.4 g protein; 491 IU vitamin a iu; 39 mg vitamin c; 17 mcg folate; 90 mg calcium; 2 mg iron; 13 mg magnesium;

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Rating: 5 stars
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