Leek & Chive Champ
Adapted from Irish Pub Foods published by Best Recipes: PIL Cookbooks
  • 4-5 medium russet potatoes, peeled and diced
  • 6 tbsp butter, divided
  • 2 large leeks, trim off the really dark tops. We want the light green and white parts only. Sliced.
  • ½ cup milk
  • ¼ cup chopped fresh chives ( we use green onions, about 3 stalks)
  • 1 tsp salt
  • 1 tsp black pepper
  • ¾ cup prepared French fried onions
  1. In a medium stock pot or dutch oven add a tbs of butter and the leeks.
  2. Cook until tender, about 3-4 minutes.
  3. Put on a plate or in a bowl and set aside.
  4. Using the same pot add the potatoes.
  5. Cover with cold water until the water is about 2 inches above the potatoes.
  6. Bring to a boil.
  7. Reduce heat and continue cooking for another 15 minutes or until potatoes are tender.
  8. Drain and return to pan.
  9. Use a masher to mash the potatoes or a hand mixer if you prefer.
  10. Add milk, 2 tbs butter, chives (or green onions) and leeks. Use a wooden spoon or plastic spatula to mix. Folding ingredients into each other.
  11. Divide champ into bowls or serve on plate.
  12. Use a spoon to make a dip in the middle. Divide remaining butter so it will melt into a pool in the center of the potatoes.
  13. Salt and pepper to taste.
  14. Sprinkle the French fried onions on top.
Recipe by Nevermore Lane at https://nevermorelane.com/celebrating-st-patricks-day-irish-stout-chicken-leek-chive-champ-irish-soda-bread/