Stornoway Black Pudding Mash

Stornoway Black Pudding
20 - 30 mins

Take your tatties to the next level, with this tasty recipe using the famous Stornoway Black Pudding.

400g Kerr’s Pink Potatoes, cut into large chunks
200g Stornoway black pudding, diced
100ml milk
100ml double cream
100g butter
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 15-20 mins or until cooked through. Tip the potatoes into a colander and drain well.
Meanwhile, dry fry the Stornoway black pudding in a non-stick pan until crispy, then rest on kitchen paper.
Pass the potatoes through a potato ricer, or mash, and return to the pan. Gradually add the milk, cream and butter, and mix until you have a smooth, buttery mash.
Season well, then gently stir through the black pudding before serving.