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Stornoway Black Pudding mash

Stornoway Black Pudding mash

Take your tatties to the next level, with this tasty recipe using the famous Stornoway Black Pudding.
By Stornoway Black Pudding
Serves 4
Prep/Cook time: 20-30 minutes
a heap of creamy mashed black pudding on a plate topped with a whole black pudding

Ingredients

400g potatoes, cut into large chunks
No need to peel, just give them a good wash!
200g Stornoway black pudding, diced
100ml milk
100ml double cream
100g butter

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

Recipe

  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 15-20 mins or until cooked through. Tip the potatoes into a colander and drain well.

  2. Meanwhile, dry fry the Stornoway black pudding in a non-stick pan until crispy, then rest on kitchen paper.

  3. 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.

  4. Season well, then gently stir through the black pudding before serving.

Make the most of your leftovers
Store in
Airtight container
Time
Fridge for 2 days
Where to store
Fridge
Reheat
Best served fresh. Oven or microwave until piping hot. Reheat only once.

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

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Inside of the fridge with somone changing the fridge temperature dial

Keep your fridge at 5°C or below

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