Smoked butter mash

• large floury potatoes↗2

  quartered

• double cream↗2 tbsp tbsp
• milk↗3 tbsp tbsp
• smoked butter↗50g g

  cubed (we used Lune Valley Smokehouse butter)

• English mustard↗¼ tsp ¼ tsp
• olive oil↗drizzle of drizzle of
• smoked salt↗

  to finish

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   Spoon the mash onto serving plates, scatter over the crispy sausage crumble and add a few pinches of smoked salt.