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Champ (Mashed Potatoes from Ulster)

March/April 1996, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.3 (3 votes)

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.



READER'S COMMENT:
"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 "
Champ (Mashed Potatoes from Ulster) Recipe

Makes: 4 servings, about 1 cup each

Active Time:

Total Time:

Ingredients

  • 1 1/2 pounds potatoes, preferably Yukon Gold, peeled and cut into chunks
  • 1 cup chopped leeks, washed
  • 1 cup low-fat milk
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste

Preparation

  1. Place potatoes in a saucepan and cover with cold salted water. Bring to a boil and cook, partially covered, until tender, about 15 minutes.
  2. 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.
  3. 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

Per serving: 213 calories; 4 g fat (1 g sat, 3 g mono); 4 mg cholesterol; 36 g carbohydrates; 0 g added sugars; 7 g protein; 2 g fiber; 192 mg sodium; 40 mg potassium.

Nutrition Bonus: Vitamin C (60% daily value).

Carbohydrate Servings: 2 1/2

Exchanges: 2 starch, 1/2 vegetable, 1/2 fat


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