These Marmite Butter Mashed Potatoes are a delightful savory dream on a spoon, made with yeast extract, butter, cream and milk. They are the perfect accompaniment to grilled steak or roast chicken.
Marmite is admittedly a very divisive ingredient. It’s super salty and many people find its yeasty flavor too strong for their tastebuds. I like to think that maybe the naysayers just haven’t tried it spread very, very thinly on well-buttered toast. That was the gateway for me. The Marmite merges with the butter in a lovely way and each bite is a savory treat.
Over the years, I have increased the thickness with which I spread Marmite on toast and I’ve added it into many dishes to increase the umami factor. It is excellent in Bolognese sauce, for instance, or simply stirred through hot buttered pasta. It’s been one of my husband’s favorite things since childhood and I am grateful to him for introducing me to it.
Marmite Butter Mashed Potatoes
Marmite is a yeast extract, manufactured in the United Kingdom. It comes in a glass jar and is very thick and very dark. Some US supermarkets carry it in the international aisle but it can also be purchased online.
Ingredients
For the Marmite butter:
3 1/2 oz or 100g unsalted butter, softened
2 teaspoons Marmite
Pinch flakey sea salt
For the mashed potatoes:
1 lb 5 oz or 600g waxy potatoes
3 teaspoons fine sea salt
1/4 cup or 60ml milk
1/4 cup or 60ml whipping cream
Method
Mash the butter with the Marmite until completely combined.
Add in the pinch of flakey sea salt and mix again to combine.
Wrap the Marmite butter up in a roll in a piece of cling film. Chill until needed.
Peel the potatoes and cut them into chunks.
Add the chunks immediately to a pot full of cold water so they don’t brown as you get the rest peeled and cut.
Rinse the potatoes in fresh cold water and fill the pot again so that the potatoes are covered and stir in the salt.
Bring the water to the boil, then reduce the heat and cook for 10-12 mins until cooked through. Drain the potatoes in a colander.
Tip the milk and cream into the pan and heat them until they are warm.
Add the potatoes back to the pot and mash with a potato masher.
Then mash in half the Marmite butter.
Stir well until the Marmite butter is thoroughly mixed in.
Serve the mashed potatoes with the remaining Marmite butter on the side, in case anyone would like to add a little more.
Enjoy!
It’s Sunday FunDay and since it’s Father’s Day in many countries around the world, today we are sharing recipes for Dad’s Favorites. Many thanks to our host, Camilla of Culinary Cam. Check out the link list below.
- Fried Perch by A Day in the Life on the Farm
- Marmite Butter Mashed Potatoes by Food Lust People Love
- Milk Chocolate Mug Cake - Microwave by Sneha's Recipe
- Philly Cheesesteak Sloppy Joes by Amy's Cooking Adventures
- Roasted Yukon Gold Potato Wedges by Karen's Kitchen Stories
- Somehow We Have Landed on Korean for Fathers' Day: Bo Ssäm and Jap Chae Recreated by Culinary Cam
- Wisconsin Butter Burger by Palatable Pastime
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.
Pin these Marmite Butter Mashed Potatoes!
.
