This isn't really a recipe but rather a new creation. I'm not going to patronise you by telling you how to make mashed potato - you surely kno, right? If not, this Nigel Slater recipe is the best I've found. I wanted to jazz up spuds for a Sunday roast and seeing as it was St Patricks weekend, chucked black pudding and sautéed savoy cabbage into my mash. The result? You've guessed it a complete fecking taste explosion! This is not the prettiest thing you will make but the taste is worth it. Tip - the more butter the better!
Grill some (depends on taste) black pudding slices, let cool slightly then crumble with fingers into freshly mashed potatoes.
Add finely shredded sautéed savoy cabbage, salt and pepper.
Combine well and sever with an extra dollop of butter.
I served this mash with roasted pork belly and roasted carrots and parsnips but I imagine it would also be awesome with white fish.