The Home of Northumbrian Food since 1880

Black pudding mash

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

Ingredients

  • 4 large potatoes (about 300g), cut into large chunks
  • 2 tbsp rapeseed oil from Seabanks 
  • 300g Turnbull's black pudding, peeled and diced
  • 100ml milk
  • 100ml double cream (if you feel naughty!) 
  • 200g unsalted butter

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.

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