Bone Marrow Potato Puree
If you are looking for a way to turn mashed potatoes into something a little more fancy, well then I’ve got an easy trick up my sleeve for you. Bone marrow. Bone marrow is a gourmet treat from large beef bones. You can just go up to the meat counter at your grocery store and ask if they have some. Nowadays they may have to order them in for you unless they are still able to butcher from whole sides of beef. My butcher, Gil, told me that they are actually really popular and people ask for them all the time. Simply roast them off and the marrow will be easily scooped right out. I describe bone marrow as having a really concentrated beef flavor. The texture is gelatinous, but mixed into potatoes, it just ads an interesting beef flavor.
This recipe calls for a mix of russet and yukon gold potatoes. Russets have the perfect starch content for mashed potatoes or a potato puree. Yukon golds have the flavor. Mix them together and you end up with a flavorful, perfectly starched mash.
Time to Make It: 40 minutes
Yield: Serves 6 to 8
Ingredients
6 center cut beef marrow bones (2 to 3 inches long)
2 1/2 pounds russet potatoes, peeled and cubed
2 1/2 pounds yukon gold potatoes, peeled and cubed
1/2 cup melted butter
1/2 cup cream
1 tsp salt
Instructions
1. Preheat oven to 350 degrees.
2. Place the marrow bones widest side down on a baking sheet. Roast in the preheated oven until marrow is soft and begins to separate from the bone, about 15 to 20 minutes.
3. Meanwhile, bring a large pot of water to a boil. Boil potatoes until tender, about 20 to 25 minutes.
4. Combine potatoes, butter, cream, and salt in a blender or large food processor. Puree until smooth.
5. Scoop out the bone marrow from the bones. Stir into puree. Serve hot.
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