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.