Black pudding mash

Contains pork – recipe is for non-Muslims only
Make mash extra special with diced black pudding pieces. This side dish goes perfectly with roasted pork

Prep:15 mins
Cook:40 mins

Serves 6
Easy

Nutrition per serving

kcal 545
fat 50g
saturates 27g
carbs 16g
sugars 1g
fibre 1g
protein 7g
salt 1.2g

Ingredients

4 large potatoes (about 300g), cut into large chunks
2 tbsp rapeseed oil
300g black pudding, peeled and diced
100ml milk
100ml double cream
200g unsalted butter

Method

Put the potatoes in a large pan, cover with water and season with salt. Bring to the boil, turn the heat down and gently simmer for 25-30 mins or until cooked through. Tip the potatoes into a colander and drain, then leave to steam for 10 mins.
Meanwhile, heat the oil in a frying pan and cook the black pudding until crispy, then drain on kitchen paper. Put the milk, double cream and butter in a saucepan and bring to the boil.
Pass the potatoes through a potato ricer or a mouli, back into the pan. Gradually add the hot milk and mix until you have a smooth buttery mash. Season and gently stir through the black pudding before serving.