Applewood-Smoked Mashed Potatoes with Bone Marrow and Colman’s Mustard

Applewood-Smoked Mashed Potatoes with Bone Marrow and Colman’s Mustard


500g Maris Piper potatoes, peeled and quartered
50g unsalted butter
50ml whole milk
170g bone marrow
2 tsp Colman’s English Mustard
Freshly grated nutmeg
Maldon sea salt
Ground white pepper

Equipment required:

Cameron stovetop smoker + applewood smoking chips
Potato ricer


To smoke the potatoes, you need a Cameron stovetop smoker: Add a layer of applewood smoking chips in the base of the smoking tray then place the potatoes on top of the grill mesh. Place the lid on the smoker and smoke the potatoes for about 10 to 15 minutes until they’ve turned golden brown.

Place the smoked potatoes in a pan and cover with cold water, add some sea salt then bring to the boil and reduce to a steady simmer. Cook the potatoes for about 15 minutes then drain in a colander. Meanwhile, roast the bone marrow: Preheat the oven to 180°C. Place the bone on a roasting tray and roast for 15 minutes. Remove from the oven and scoop out the marrow then finely chop or mash it with a fork. Discard the bone (give it to your dog if you have one). Set aside until the potatoes are cooked. I use a ricer to ‘mince’ the cooked potatoes which results in smooth and fluffy mash, no lumps. In the same pan that you cooked the potatoes in, add the butter and milk. Add a good grating of nutmeg, about a teaspoon of Maldon sea salt and a good pinch of white pepper. Heat over a moderate heat until all the butter has melted then stir in the riced potatoes. Add the cooked chopped bone marrow and Colman’s mustard and stir again until everything is well incorporated. Season the mash to taste with sea salt and white pepper.


Recipe by Paul Robinson
Instagram: @yorkshiregourmet