SKINNIER, TWO--POTATO CHAMP, Frugal vegetarian option, make-ahead, Easy

A twist on the popular Irish dish, Champ: smooth, creamy & piquant, skinnier & frugal

Two-potato champ, creamy but lower-fat (here with egg & fried ham hock) 
'Great way to perkup a classic! And so simple and easy to prepare.'  Taster

photo 19/08/16

The carb-conscious should save up their weekly carb intake for this one; it's worth it.

Rich, light and smooth, flecked with tender spring onions, this champ - adapted from the Irish - is so much nicer than bubble & squeak.  It is also healthier.  Sweet potatoes are added to slow down carb release and add gorgeous colour.  0-fat yoghurt replaces some of the full-fat milk.  

Prep is made easier by baking the potatoes then peeling & mashing them.  

Served in the photo with eggs and crisply fried shredded ham hock, the 2-potato Champ can also be served as a budget-friendly main course.  It's good with pork or thickly sliced ham or bacon chops.  Or mix in shards of cooked bacon, or leftover meat, bake in a moderate oven and serve with vegetables or salad. Tuna and smoked mackerel would also work well.  

This is a perfect make-ahead dish; it reheats extremely well over boiling water, in microwaves or baked.

Cost:  £2 plus cost of any meat or animal protein
Feeds: 2-3

Ingred:
   1/2 kilo baking potatoes, rinsed & halved vertically (usually 2)
   1/2 kilo sweet potatoes, with blemishes removed, in similar sizes to potatoes
    1-2 oz/25-50 gm butter  
    1 small bunch spring onions, finely chopped    
    150 ml milk
    100 ml 0-ft yoghurt
     1/2-1 tsp salt

Method:

1. Bake potatoes naked in a moderately high oven (400f/200d/180f) for 30-45 mins
2. Meanwhile heat milk to just before boiling point, take off heat and add a third to a half the spring onions; leave 5 mins then whisk in the yoghurt; set aside
3. When potatoes are done, peel, remove any crusty bits; place in large bowl
4. Add salt & butter; whisk with a hand whisk just until smooth or use a potato masher
5. Gently warm milk; gradually add to potatoes until they're smooth, light and creamy without being overly floppy;  stir in more spring onions to taste (67 used about 4/5 of the milk & onions)
6. Decant into serving bowl or, if using the next day, a heatproof bowl or baking dish.
7. |If reheating, allow potatoes to come to room temperature (about half an hour)
8. On the hob: put a deep saucepan of water to boil (the pan should be wide enough to allow the champ to sit firmly above the water), set the bowl on top, covered with a lid or foil, turn heat down to medium high; every ten minutes, bring the potato at the bottom of the dish up to the top until potato is heated through; check seasoning; add more salt & pepper if needed
9. Reheating in the oven: at moderate temperature for 20-30 mins; leaving the champ uncovered will give a crispy finish
10. Serve with extra butter on the table  

Comments:
'The great thing about the Two-potato Champ was its simplicity. I love mash; the new ingredients and easy preparation made a lovely change to one of my favourite meals.'  Middle-aged political agent


Tips:

• For individual champ cakes, reduce the amount of liquid, form into patties and shallow fry in oil until crispy
• To save fuel, use the oven for something else (granola, cake) while baking the potatoes 

More vegetarian on NavBar: Recipes II

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This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.