Name: Smoked butter mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 2 large floury potatoes quartered; 2 tbsp double cream; 3 tbsp milk; 50g smoked butter cubed (we used Lune Valley Smokehouse butter); ¼ tsp English mustard; drizzle of olive oil; smoked salt to finish

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Smoked butter mash

Smoked butter mash

Tom Kerridge

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Serves 2

Easy

Prep: 10 mins

Cook: 30 mins

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Give plain mashed potatoes a twist by using smoked butter for an indulgent, comforting side dish

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 large floury potatoes

quartered
2 tbsp double cream
3 tbsp milk
50g smoked butter

cubed (we used Lune Valley Smokehouse butter)
¼ tsp English mustard
drizzle of olive oil
smoked salt

to finish

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Nutrition: per serving

kcal453
fat31g
saturates18g
carbs37g
sugars3g
fibre3g
protein5g
salt1g

Method

step 1

Put the potatoes in a saucepan, cover with cold salted water and bring to the boil. Cover and simmer for 10 mins until tender. Meanwhile, heat the cream, milk and butter in a saucepan on a medium heat for 5-8 mins until the liquid has reduced by half, then stir through the smoked butter.
step 2

Drain the potatoes, tip back into the pan and return to the heat to remove any further moisture. Sieve or mash the potato until really smooth, or put through a potato ricer if you have one. Add the warm smoked butter-cream to the mash until you have a good consistency – you may not need to add all of the cream. Season and add the mustard to taste.
step 3

Spoon the mash onto serving plates, scatter over the crispy sausage crumble and add a few pinches of smoked salt.

Recipe from Good Food magazine, November 2014

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