- 2 large floury potatoes, quartered
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 tbsp double cream
- 3 tbsp milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 50g smoked butter, cubed (we used Lune Valley Smokehouse butter)
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- ¼ tsp English mustard
- drizzle of olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- smoked salt, to finish
Put the potatoes in a saucepan, cover with cold salted water and bring to the boil. Cover and simmer for 10 mins until tender. Meanwhile, heat the cream, milk and butter in a saucepan on a medium heat for 5-8 mins until the liquid has reduced by half, then stir through the smoked butter.
Drain the potatoes, tip back into the pan and return to the heat to remove any further moisture. Sieve or mash the potato until really smooth, or put through a potato ricer if you have one. Add the warm smoked butter-cream to the mash until you have a good consistency – you may not need to add all of the cream. Season and add the mustard to taste.
Spoon the mash onto serving plates, scatter over the crispy sausage crumble and add a few pinches of smoked salt.