SKINNIER, HEALTHIER TWO-POTATO CHAMP (ARCHIVE), Lower-fat, budget friendly, easy

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

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

photo 19/8/16

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, 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: 4-6

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    

     50 ml milk

    100 ml 0-fat yoghurt

     1/2-1 tsp salt

Method:

1. If potatoes look disreputable, peel them.  Otherwise, bake naked - no foil - at 400f/200d/180f for 30-45 mins
2. Meanwhile heat milk until it begins to show bubbles around the edge of the pot; take off heat; add to  half the spring onions; leave 5 mins, stir in the yoghurt; set aside
3. When potatoes are done they will be soft and a knife will go through without resistance.  Peel, remove any crusty bits; place in large bowl
4. Add salt & butter; use a fork to mash; it will be very easy but don't over-d0 it.  
5. Add warm onion-infused milk gradually until they potatoes are smooth, light and creamy without being floppy;  stir in more spring onions to taste 
6. Decant into serving bowl or, if using the next day, a heatproof bowl or baking dish.
7. If reheating, let potatoes come to room temperature (about half an hour)
8. Reheating on the hob: put a deep saucepan of water to boil (the pan should be wide enough to allow the bowl of champ to sit firmly above the water), set the bowl on top covered with a lid or foil; turn heat down to medium; 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; shallow-fry until crispy
• Save fuel; bake granola or cake while baking the potatoes 

                                

 Go to NavBar/Recipes II:Vegetarian for more veggie dishes.

Please leave a comment         .

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