Black pudding mash

• large potatoes↗4

  (about 300g), cut into large chunks

• rapeseed oil↗2 tbsp tbsp
• black pudding↗300g g

  peeled and diced

• milk↗100ml ml
• double cream↗100ml ml
• unsalted butter↗200g g

Step-by-step instructions

1. 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. 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. 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.