Black pudding mash

Black pudding mash

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


  • 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


  • 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.