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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
  • Serves 6
  • Easy
  • Calories 545
  • Carbohydrates 16
  • Saturated Fat 27
  • Sugar 1
  • Protein 7
  • Fat 50
  • Fibre 1
  • Salt 1.2

Nutrition per serving

  • Calories 545
  • Carbohydrates 16
  • Saturated Fat 27
  • Sugar 1
  • Protein 7
  • Fat 50
  • Fibre 1
  • Salt 1.2

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

  1. 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.

  2. 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.

  3. 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.

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