Preparation & Cooking Time
Chef Tom Kerridge's Black Pudding Mash is a simple and easy way to spice up your mashed potato for an extra special mealtime treat. This mash goes really well with pork so why not add it to your roast dinner or serve with some good quality sausages and onion gravy.
- 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 minutes or until cooked through. Tip the potatoes into a colander and drain, then leave to steam for 10 minutes.
- 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.
- Pass the potatoes through a potato ricer *note1 or a mouli *2, 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.
Serve on the side or plate up on the dish of your choice.
- Potato Ricer
This basically resembles a large garlic press. The potato is forced through small holes allowing you to make a smoother, puree like, mashed potato.
A Mouli grater is another hand-operated kitchen utensil designed for grating or pureeing small quantities of food. A mouli consists of a small metal drum with holes that grate the food and a handle for turning the drum.