Creamy bone marrow mashed potato
This is the kind of mash that quietly steals the show. Creamy, comforting and impossibly smooth, with marrow doing its subtle thing in the background — adding sweetness and silkiness without making a fuss about it. It’s the perfect partner for slow-cooked meats, rich sauces and anything that benefits from being scooped, dragged or mopped up.
easy, quick & fool proof
Serves 4 – 6
1kg floury potatoes - (maris pipers / idaho russet / yukon gold)
100g OF 2 PINT PROVISIONS frozen bone marrow pellets
sea salt
cracked black pepper
peel the potatoes and chop into inch size cubes. add to a saucepan, fill with cold water and heat on high until boiling before turning down to a simmer.
remove approx 100g of the bone marrow pellets from the freezer and set to one side to allow to start to thaw.
cook until they start to get soft and can be easily stabbed with a knife. drain off the water and use a hand masher to mash the potato.
set to one side and allow them to steam in their own heat until all the water evaporates - this is the key trick to concentrated creamy mashed potatoes.
process the mash again by passing it through a sieve to ensure it is really creamy and no lumps.
pop the potatoes back into the pan and give them another mash. add the marrow - the heat from the potatoes will melt the marrow.
give it a good stir and then mash until it is creamy.
taste and season with salt. stir and almost ‘whip’ until light, fluffy and creamy.