400g Kerr’s Pink Potatoes, cut into large chunks
200g Stornoway black pudding, diced
100ml double cream
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.