Marry Me Mash (with Bonus Recipe: Braised Short Rib)
Marry Me Mash (with Bonus Recipe: Braised Short Rib)
Ingredients
For the Marry Me Mash
- 1 kg Maris Piper potatoes, peeled and cubed
- as needed cold salted water, for boiling potatoes
- 200 ml whole milk
- 200 ml double cream
- 4 garlic cloves, chopped
- 3-4 thyme sprigs
- 150 g melted butter
- as needed fine salt, to taste
- as needed white pepper, to taste
- small grating nutmeg, to taste
For the Braised Short Rib
- 3-4 beef short ribs, large
- as needed salt, generous amount, for seasoning
- as needed pepper, generous amount, for seasoning
- 1 tablespoon oil
- 1 onion, diced
- 2 celery sticks, diced
- 2 carrots, diced
- 2 tablespoons tomato purée
- 3 garlic cloves, sliced
- 3 thyme sprigs
- 2 bay leaves
- 500 ml red wine
- 750-1 L beef stock, enough to fully submerge the ribs
Instructions
- 1
For the Marry Me Mash: Peel and cube the 1 kg Maris Piper potatoes.
⏱️ 10 min
- 2
Add the cubed potatoes to a large pot with cold salted water. Bring to a boil, then reduce heat and simmer gently until the potatoes are completely tender.
⏱️ 20 min
- 3
Drain the cooked potatoes thoroughly and spread them out on a tray to steam dry for 20-30 minutes. This step is crucial for achieving the desired texture.
⏱️ 30 min
- 4
While the potatoes are drying, prepare the infused cream. In a separate saucepan, gently simmer the 200 ml whole milk and 200 ml double cream with the 4 chopped garlic cloves and 3-4 thyme sprigs for 30 minutes to allow the flavors to infuse.
⏱️ 30 min
- 5
Strain the infused milk and cream mixture through a fine-mesh sieve to remove the garlic and thyme. Keep the warm infused cream aside.
⏱️ 5 min
- 6
Pass the steam-dried potatoes through a ricer into a large bowl. This will create a light and fluffy base for the mash.
⏱️ 5 min
- 7
Fold the 150 g melted butter through the riced potatoes until well combined.
⏱️ 3 min
- 8
(Optional) For an exceptionally smooth mash, push the potatoes through a fine mesh sieve into a clean bowl.
⏱️ 5 min
- 9
Gradually add the warm infused cream to the potatoes, one ladle at a time, stirring gently until the mash is silky smooth but still holds its shape.
⏱️ 5 min
- 10
Season the Marry Me Mash with fine salt, white pepper, and a small grating of nutmeg. Taste and adjust seasoning as needed.
⏱️ 2 min
- 11
For the Braised Short Rib: Season the 3-4 large beef short ribs generously with salt and pepper.
⏱️ 5 min
- 12
Heat 1 tablespoon of oil in a hot casserole pot over medium-high heat. Sear the short ribs until deeply browned on all sides. Remove the ribs from the pot and set aside.
⏱️ 10 min
- 13
In the same pot, add the 1 diced onion, 2 diced celery sticks, and 2 diced carrots. Sauté until softened.
⏱️ 8 min
- 14
Stir in the 2 tablespoons of tomato purée, 3 sliced garlic cloves, 3 thyme sprigs, and 2 bay leaves. Cook for 1-2 minutes until fragrant.
⏱️ 2 min
- 15
Deglaze the pot with 500 ml of red wine, scraping up any browned bits from the bottom. Reduce the wine slightly.
⏱️ 5 min
- 16
Add enough beef stock (around 750 ml to 1 L) to fully submerge the ribs. Return the seared ribs to the pot, cover, and transfer to a preheated oven.
⏱️ 5 min
- 17
Braise the short ribs at 130°C for 4 hours, or until they are spoon tender.
⏱️ 240 min•🌡️ 130
- 18
Carefully remove the braised ribs from the pot. Strain the cooking liquid into a separate container and remove any fat (a separator jug is helpful here).
⏱️ 10 min
- 19
Pass the strained sauce through a fine sieve to ensure it's smooth. Return the sauce to the pot and reduce it over medium heat until it becomes glossy and thick enough to coat the back of a spoon.
⏱️ 15 min
- 20
Return the braised short ribs to the reduced sauce and baste them to coat. Serve the sticky, rich beef with the silky Marry Me Mash.
⏱️ 5 min
Kitchen Tools
Marry Me Mash (with Bonus Recipe: Braised Short Rib)
For the Marry Me Mash
- 1 kg Maris Piper potatoes, peeled and cubed
- as needed cold salted water, for boiling potatoes
- 200 ml whole milk
- 200 ml double cream
- 4 garlic cloves, chopped
- 3-4 thyme sprigs
- 150 g melted butter
- as needed fine salt, to taste
- as needed white pepper, to taste
- small grating nutmeg, to taste
For the Braised Short Rib
- 3-4 beef short ribs, large
- as needed salt, generous amount, for seasoning
- as needed pepper, generous amount, for seasoning
- 1 tablespoon oil
- 1 onion, diced
- 2 celery sticks, diced
- 2 carrots, diced
- 2 tablespoons tomato purée
- 3 garlic cloves, sliced
- 3 thyme sprigs
- 2 bay leaves
- 500 ml red wine
- 750-1 L beef stock, enough to fully submerge the ribs
Instructions
- 1
For the Marry Me Mash: Peel and cube the 1 kg Maris Piper potatoes.
⏱️ 10 min - 2
Add the cubed potatoes to a large pot with cold salted water. Bring to a boil, then reduce heat and simmer gently until the potatoes are completely tender.
⏱️ 20 min - 3
Drain the cooked potatoes thoroughly and spread them out on a tray to steam dry for 20-30 minutes. This step is crucial for achieving the desired texture.
⏱️ 30 min - 4
While the potatoes are drying, prepare the infused cream. In a separate saucepan, gently simmer the 200 ml whole milk and 200 ml double cream with the 4 chopped garlic cloves and 3-4 thyme sprigs for 30 minutes to allow the flavors to infuse.
⏱️ 30 min - 5
Strain the infused milk and cream mixture through a fine-mesh sieve to remove the garlic and thyme. Keep the warm infused cream aside.
⏱️ 5 min - 6
Pass the steam-dried potatoes through a ricer into a large bowl. This will create a light and fluffy base for the mash.
⏱️ 5 min - 7
Fold the 150 g melted butter through the riced potatoes until well combined.
⏱️ 3 min - 8
(Optional) For an exceptionally smooth mash, push the potatoes through a fine mesh sieve into a clean bowl.
⏱️ 5 min - 9
Gradually add the warm infused cream to the potatoes, one ladle at a time, stirring gently until the mash is silky smooth but still holds its shape.
⏱️ 5 min - 10
Season the Marry Me Mash with fine salt, white pepper, and a small grating of nutmeg. Taste and adjust seasoning as needed.
⏱️ 2 min - 11
For the Braised Short Rib: Season the 3-4 large beef short ribs generously with salt and pepper.
⏱️ 5 min - 12
Heat 1 tablespoon of oil in a hot casserole pot over medium-high heat. Sear the short ribs until deeply browned on all sides. Remove the ribs from the pot and set aside.
⏱️ 10 min - 13
In the same pot, add the 1 diced onion, 2 diced celery sticks, and 2 diced carrots. Sauté until softened.
⏱️ 8 min - 14
Stir in the 2 tablespoons of tomato purée, 3 sliced garlic cloves, 3 thyme sprigs, and 2 bay leaves. Cook for 1-2 minutes until fragrant.
⏱️ 2 min - 15
Deglaze the pot with 500 ml of red wine, scraping up any browned bits from the bottom. Reduce the wine slightly.
⏱️ 5 min - 16
Add enough beef stock (around 750 ml to 1 L) to fully submerge the ribs. Return the seared ribs to the pot, cover, and transfer to a preheated oven.
⏱️ 5 min - 17
Braise the short ribs at 130°C for 4 hours, or until they are spoon tender.
⏱️ 240 min•🌡️ 130 - 18
Carefully remove the braised ribs from the pot. Strain the cooking liquid into a separate container and remove any fat (a separator jug is helpful here).
⏱️ 10 min - 19
Pass the strained sauce through a fine sieve to ensure it's smooth. Return the sauce to the pot and reduce it over medium heat until it becomes glossy and thick enough to coat the back of a spoon.
⏱️ 15 min - 20
Return the braised short ribs to the reduced sauce and baste them to coat. Serve the sticky, rich beef with the silky Marry Me Mash.
⏱️ 5 min