Name: Black pudding mash
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: British
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

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Black pudding mash

Black pudding mash

Tom Kerridge

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Serves 6

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 5 out of 5.2 ratingsRate

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Make mash extra special with diced black pudding pieces. This side dish goes perfectly with roasted pork

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal545
fat50g
saturates27g
carbs16g
sugars1g
fibre1g
protein7g
salt1.2g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, January 2015

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A star rating of 5 out of 5.2 ratings

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