Recipes: Champ and Potato Cakes

Serves 6.

Note: Serve as a side to roast chicken, pork or lamb, or use as the basis for potato pancakes. Use buttery-fleshed Yukon Gold potatoes that have enough starch to fluff up nicely. To clean leeks, remove and discard the dark green portion of the leek and cut off the roots. Slice the white part in half and run the cut side under cold water until clean. Pat the leek dry with a clean kitchen towel and chop or dice. The recipe is easily doubled. From Beth Dooley.

• 6 to 8 potatoes (see Note)

• Water to cover

• 1 1/2 c. whole milk

• 4 tbsp. unsalted butter, plus more for serving

• 1 c. chopped leeks (see Note)

• Salt and freshly ground pepper, to taste

Directions

Scrub the potatoes and cover with cold water. Bring to a boil and simmer until tender, about 20 to 25 minutes. Drain and allow to cool enough to peel and cut into chunks and return to the cooking pot. Add the milk and bring to a boil, then quickly reduce heat and mash the potatoes so that they absorb all the milk.

While the potatoes are cooking, melt the butter in a skillet over medium high heat and add the leeks. Sauté until they are tender and beginning to turn a light brown, about 3 to 5 minutes.

Combine the leeks and parsley with the potatoes and mash them together, seasoning with the salt and pepper. Serve with a pat of butter in the middle.

Calories270Fat10 gSodium45 mg

Carbohydrates41 gSaturated fat6 gTotal sugars6 g

Protein6 gCholesterol26 mgDietary fiber5 g

Exchanges per serving: 2 ½ starch, 2 fat.

Serves 6.

• Champ (see recipe above)

• 1/4 c. flour

• 1 tsp. salt

• 1 tsp. pepper

• 2 tbsp. butter

Directions

Whisk together the flour, salt and pepper.

Shape the champ into pancakes about ½ inch to 1 inch thick. Dust with the seasoned flour and set aside on a parchment-lined sheet.

Melt the butter with the oil in a large skillet over medium-high heat. Cook the potato pancakes until lightly browned on one side, about 3 to 5 minutes, then carefully flip and cook on the other side until lightly browned and heated through, about 3 to 5 minutes. Place the cooked pancakes on a lightly buttered or parchment-lined baking sheet and hold in a 300-degree oven until ready to serve.

Nutrition information per serving:

Carbohydrates45 gSaturated fat9 gTotal sugars6 g

Protein6 gCholesterol37 mgDietary fiber5 g