How To Make Champ (Smashed Potatoes & Leeks)

Welcome to the cooking channel and introduction to champ, an Irish mashed potato dish.

Introduce the leek, explaining its characteristics and how to clean it.

Trim the wilted outer layer and root of the leek, then cut it into quarters and dice it into a quarter-inch size.

Place the diced leeks in a bowl of water to remove dirt, agitating them to help clean.

Prepare the potatoes by cutting them into smaller pieces for quicker boiling, leaving the skins on for a rustic texture.

Boil the diced potatoes in water until tender, about 10 minutes, checking for texture.

In a skillet, sweat the leeks in a generous amount of butter, seasoning with salt, and cooking until soft but not browned, about 5 minutes.

Drain the boiled potatoes and return them to the warm pot to keep them hot while mashing.

Add butter (about 3-4 tablespoons) to the hot potatoes and mash them with a vintage potato masher until creamy.

Pour in approximately half a cup of milk to achieve a creamy consistency while mashing.

Fold in the sautéed leeks into the mashed potatoes, mixing until combined and creamy.

Equipment Needed

Spice Level: