Bone Marrow Mash
Bone Marrow Mash
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 621
- Total Fat
- 50
- Saturated Fat
- 14
- Carbohydrates
- 39
- Dietary Fiber
- 5
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 68
- Sodium
- 665
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 621
- Total Fat
- 50
- Saturated Fat
- 14
- Carbohydrates
- 39
- Dietary Fiber
- 5
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 68
- Sodium
- 665
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
Ingredients
6 center-cut beef marrow bones, about 3-inches long
Salt
6 Yukon gold potatoes, skin on
1/2 cup melted butter
1/2 cup heavy cream
1/2 cup fresh flat-leaf parsley leaves, chopped
Freshly ground pepper
Directions
- Preheat the oven to 350 degrees F.
- Place the bones, cut-side up, onto a baking sheet and cook the marrow until soft and slightly separating from the bone, about 15 minutes.
- Meanwhile, boil salted water for potatoes and let them cook until soft, about 25 minutes.
- Remove the marrow bones and keep aside. Drain the potatoes and add the melted butter and cream. Mash until smooth. Using a spoon, scoop out the marrow with the juices and add to the mash. Add the parsley and season with salt and pepper.
Cook’s Note
Chuck Hughes adds bone marrow to classic mashed potatoes - and the result is deliciously amazing.
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