Although leeks nearly disappeared from the tables of upper classes throughout northern Europe in the 16th and 17th centuries, they kept going strong in hearty peasant fare. One of the lesser-known, but more delicious of the comforting peasant dishes is Leek Champ. (“Champ” is one of the best-loved ways of cooking potatoes in Ireland). Simply boil them, mash them with some boiled milk, and stir in a green vegetable such as scallions, chives, nettles, peas, or leeks. Then serve the creamy, green-flecked mixture with a big knob of yellow butter melting in the center. It’s a sure way to get any picky eater to eat vegetables!)
Author: Farm Fresh Now!
1cupmilkmore or less, depending on dryness of potatoes
Salt and freshly ground pepper
Scrub the potatoes and boil in salted water until cooked through.
While the potatoes are cooking, wash and slice the leeks into thin rounds. If the leeks are gritty, slice them longitudinally and rinse well before slicing.
Melt the butter in a heavy pot. Toss in the leeks and season with salt and freshly ground pepper. Cover and cook on low heat until soft and tender.
As soon as the potatoes are cooked, drain, peel, and mash.
Bring the milk to the boiling point in a small pan. Beat the buttered leeks and their juices into the potatoes along with enough boiled milk to make a soft texture.
Season with salt and freshly ground pepper.
Serve immediately with a lump of butter melting in the center.
From the Terroir Seeds test kitchen. Leek Champ https://underwoodgardens.com/leeks-just-stews/