Bone marrow mash

Mash is always good, but it can be improved by adding bone marrow, which consists mainly of fat and salt.

Bone marrow mash is simply potato mash where some or all of the butter has been replaced with bone marrow. Bone marrow is available in any large grocery store, they are usually bought frozen. The bones come from a cow’s rear leg. They usually come in 2-3″ lengths. Let them thaw 2 hours before using. Bone marrow adds a more rich, fatty flavor than plain butter. It consists of 85 % fat, some salt and proteins.

Serves: 2

Ingredients

ImperialMetric

8 potatoes
0.4 cups whole milk
2 oz butter
2 oz marrow (2-3 bones, cut roughly 2-3 inches long)
salt, pepper

8 potatoes
1 dl whole milk
50 g butter
50 g marrow (2-3 bones, cut roughly 2-3 inches long)
salt, pepper

Instructions

Preheat the oven to 400 ° F. Take the marrow out of the bones with a small spoon. Roast the marrow in the oven for 10-15 minutes. Peel the potatoes and boil them until done. This usually takes 20 minutes.

Get rid of the water from the potato pan, and start mashing the potatoes with a fork. Add the milk, butter and marrow, and stir regularly. Add salt and pepper to taste.

Bone marrow from one (2-3 inch) cut of bone.

Bone marrow from one (2-3 inch) cut of bone.

Posted by Henrik

Passionate food lover and a big fan of traditional barbecue.

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