Bone Marrow Duchess Potatoes with Braised Beef Cheeks | Idaho Potato Commission

Ingredients

• 24 (3-inch) split marrow bones
• 5 pounds Idaho® Russet potatoes, peeled and diced
• ¼ cup parsley
• 6 each egg yolks
• As needed salt and pepper<span class="Apple-converted-space"> </span>
• ¼ cup melted butter
• ¼ cup breadcrumbs, for dusting
• 3 Tablespoons olive oil
• 4 pounds beef cheeks, cleaned, small dice
• 1 ½ pounds small dice mirepoix
• 3 ounces garlic, minced
• 1 pint red wine
• 2 quarts beef stock
• ¼ cup chopped thyme
• 3 each bay leaves
• 2 Tablespoons kosher salt