50g smoked butter, cubed (we used Lune Valley Smokehouse butter)
¼ tsp English mustard
drizzle of olive oil
smoked salt, to finish
Put the potatoes in a saucepan, cover with cold salted water and bring to the boil. Cover and simmer for 10 mins until tender. Meanwhile, heat the cream, milk and butter in a saucepan on a medium heat for 5-8 mins until the liquid has reduced by half, then stir through the smoked butter.
Drain the potatoes, tip back into the pan and return to the heat to remove any further moisture. Sieve or mash the potato until really smooth, or put through a potato ricer if you have one. Add the warm smoked butter-cream to the mash until you have a good consistency – you may not need to add all of the cream. Season and add the mustard to taste.
Spoon the mash onto serving plates, scatter over the crispy sausage crumble and add a few pinches of smoked salt.