Champ with Leeks

Gary Rhodes replaces spring onions with buttery leeks in his take on this Irish classic
By Gary Rhodes
Champ with Leeks
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 450 g potatoes
  • 1 tbsp butter
  • 2 leeks, finely shredded
  • a dash of milk, or single cream


1. Boil the potatoes until tender in a large pan of boiling salted water for about 15-20 minutes. Drain add a dash of milk or cream and mash with a potato masher or ricer until smooth; stir half of the butter into the potatoes.

2. Heat the remaining butter in a large frying pan, add the leeks and fry until softened, but not coloured. Fold the leeks into the mashed potato and serve.

Made with produce from Panorama Pedigree Welsh - finalists of the Local Food Hero Awards 2007.

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