Bone Marrow Mash

Chuck Hughes adds bone marrow to classic mashed potatoes – and the result is deliciously amazing.

“Trust your butcher. It’s one of the first things I was taught and a great rule to live by in the restaurant world… I’m a seafood lover, but if a solid steak, beautiful sausages, or gorgeous lamb chops don’t get you salivating I feel sorry for you. I’ve known my butchers for years… I worked at their sausage shop when I was a teenager! I’ve been meaning to catch up with these guys for years, and today’s the day.”

Easy, Moderate, Complex
Prep Time: 10 minutes
Cook Time: 40 minutes
Yield: 4 to 6 servings


  • 6 centre cut beef marrow bones about 3 inches long
  • 6 Yukon gold potatoes, skin on
  • 1/2 cup  melted butter (125 ml)
  • 1/2 cup  heavy cream (125 ml)
  • 1/2 cup  fresh parsley, chopped (125 ml)
  • Salt and freshly ground pepper
  • Pre-heat oven to 350 ˚F (180 ˚C). Place bones; cut side up onto a baking tray and cook marrow until soft and slightly separating from the bone, about 15 minutes.


  1. Meanwhile, boil salted water for potatoes and let cook until soft, about 25 minutes.
  2. Remove marrow bones and keep aside.  Drain the potatoes and add melted butter and cream. Mash until smooth. Using a spoon, scoop out the marrow with the juices and add to the mash.  Add parsley and season with salt and pepper to taste.