Black pudding mash

Black pudding mash

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 15 mins Cook: 40 mins

Easy

Serves 6
Make mash extra special with diced black pudding pieces. This side dish goes perfectly with roasted pork

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal545
  • fat50g
  • saturates27g
  • carbs16g
  • sugars1g
  • fibre1g
  • protein7g
  • salt1.2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4 large potatoes (about 300g), cut into large chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 300g black pudding, peeled and diced
  • 100ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Minoo's picture
Minoo
23rd Jan, 2015
5.05
This recipe is super rich but great in small amounts for a special occasion. You could definitely only use half the butter and cream and still have a rich mash. I wasn't sure about black pudding in general, but it worked really well here and so it's encouraged me to try using it a bit more.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.