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Bone Marrow Mashed Potatoes
Recipes
Bone Marrow Mashed Potatoes
4 servings
45 minutes total

Ingredients

  • 4 lb fresh (or frozen) beef marrow bones
  • Aluminum foil
  • 2 lb russet potatoes
  • 4 teaspoons kosher salt, divided
  • ⅓ cup heavy cream
  • ¼ teaspoon ground white pepper
  • 4–6 stems fresh chives
  • 4 tablespoons unsalted butter

Steps

    1. Preheat oven to 425°F. Thaw marrow bones if needed. Arrange thawed marrow bones on foil-lined baking sheet and roast 15–20 minutes until marrow is tender and loosens from the bone. Remove from oven and set aside to cool.
    2. Meanwhile, peel potatoes; cut into 1-inch slices. Place potatoes and 3 teaspoons salt in large saucepot; cover with cold water. Bring to simmer over high; cook 20–25 minutes until fork tender. Drain potatoes well, then return to pot on low heat to evaporate excess moisture.
    3. Push marrow from bones with back of spoon into a small saucepot. Add cream and butter; bring to simmer over medium, whisking occasionally, until butter has melted, and mixture is smooth. Thinly slice chives (2 tablespoons).
    4. Pass potatoes thru a food mill (or mash with potato masher). Fold in warm cream mixture, chives, remaining 1 teaspoon salt, and white pepper until blended. Serve.

Amount per ¼ recipe serving: Calories 970, Total Fat 86g, Sat Fat 12g, Trans Fat 0g, Chol 50mg, Sodium 1140mg, Total Carb 42g, Fiber 4g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 6g, Vitamin D 0%, Calc 8%, Iron 10%, Potassium 0%