Bring on food for St. Patrick's day! Or for any meal!! Champs is another name for an Irish dish of mashed potatoes and scallions or use wild leeks*.
Serves 3-6
2 pounds (900 g) organic potatoes, cut into cubes
1 bay leaf
black pepper to taste
½ cup (100 g) leeks, trim and save the leaves for soups, chop the leeks or scallions
stick of butter
¾ cups (180 ml) heavy cream or plain organic yogurt (almond yogurt-dairy free)
1 ½ Tbs. (22 g) chopped each: chives and parsley
haon 1. Cover the potatoes in a pot of cold water.
dó 2. Add bay leaf and pinch or two of sea salt.
trí 3. Bring to a boil, lower heat and simmer until tender, about 20-25 minutes.
ceathair 4. Drain the water and remove the bay leaf.
cúig 5. Return the potatoes to the pot.
sé 6. Melt the butter in a small pan. Add the leeks or scallions, cook on medium heat for 5 minutes or until soft.
seacht 7. Add butter and cream/yogurt.
hocht 8. Mash the potatoes.
naoi 9. Stir in the leeks/scallions and cream mixture.
deich 10. Season with black pepper to taste.
* Leek is a vegetable along with onion and garlic. Ancient Egyptians and Mesopotamians eat leeks since 2000 BCE.
sé 6. Melt the butter in a small pan. Add the leeks or scallions, cook on medium heat for 5 minutes or until soft.
seacht 7. Add butter and cream/yogurt.
hocht 8. Mash the potatoes.
naoi 9. Stir in the leeks/scallions and cream mixture.
deich 10. Season with black pepper to taste.
Leek green parts of the stocks are edible.>
