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Twice-Baked Bone Marrow Potatoes

Yield: 8
INGREDIENTS	OUNCES	STANDARD
Russet potatoes – peeled, cubed (1-inch thick)	32	4 cups
DFA Speed Scratch Potato Base	8	1 cup
Rendered beef tallow	2	1/4 cup
Bone marrow	2	1/4 cup
Fontina cheese – grated, divided	3	3/4 cup
White cheddar cheese – grated, divided	3	3/4 cup
6-inch halves veal canoe bones, cleaned		16
Truffle shavings	.5	3 tsp
Truffle oil	1.5	3 Tbsp

Preheat oven to 400 F. Line a baking sheet tray with parchment paper.
Boil potatoes in a large pot of water until tender, about 20 minutes. Drain potatoes and mash as desired (mixer, ricer, masher, etc.) into a large bowl.
Stir in DFA Speed Scratch Potato Base, beef tallow, bone marrow, half the fontina cheese and half the white cheddar cheese just until blended.
Spoon or pipe potato mixture into the veal canoe bones, place on lined baking sheet tray and top each with the remaining fontina cheese and white cheddar cheese. Bake in the oven until the cheese is golden brown.
Plate 2 bones per portion, garnish with truffle shavings and drizzle lightly with truffle oil. Serve immediately or hold for service.

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