Bone Marrow Mash
Chuck Hughes adds bone marrow to classic mashed potatoes – and the result is deliciously amazing.
“Trust your butcher. It’s one of the first things I was taught and a great rule to live by in the restaurant world… I’m a seafood lover, but if a solid steak, beautiful sausages, or gorgeous lamb chops don’t get you salivating I feel sorry for you. I’ve known my butchers for years… I worked at their sausage shop when I was a teenager! I’ve been meaning to catch up with these guys for years, and today’s the day.”
Easy, Moderate, Complex
Prep Time: 10 minutes
Cook Time: 40 minutes
Yield: 4 to 6 servings
- 6 centre cut beef marrow bones about 3 inches long
- 6 Yukon gold potatoes, skin on
- 1/2 cup melted butter (125 ml)
- 1/2 cup heavy cream (125 ml)
- 1/2 cup fresh parsley, chopped (125 ml)
- Salt and freshly ground pepper
- Pre-heat oven to 350 ˚F (180 ˚C). Place bones; cut side up onto a baking tray and cook marrow until soft and slightly separating from the bone, about 15 minutes.
- Meanwhile, boil salted water for potatoes and let cook until soft, about 25 minutes.
- Remove marrow bones and keep aside. Drain the potatoes and add melted butter and cream. Mash until smooth. Using a spoon, scoop out the marrow with the juices and add to the mash. Add parsley and season with salt and pepper to taste.