Bone Marrow Mash
- prep time10 min
- total time 50 min
- serves 4-6
Chuck Hughes adds bone marrow to classic mashed potatoes – and the result is deliciously amazing.
6 centre cut beef marrow bones about 3 inches long
6 Yukon gold potatoes, skin on
½ cup melted butter (125 ml)
½ cup heavy cream (125 ml)
½ cup fresh parsley, chopped (125 ml)
Salt and freshly ground pepper
1. 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.
2. Meanwhile, boil salted water for potatoes and let cook until soft, about 25 minutes.
3. 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.