Creamy Mashed Potatoes with Giblet Gravy

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Photo by Andrew Cebulka

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4-6 servings

    For the Mashed Potatoes
  • 2½ pounds Idaho potatoes
  • ⅓ pounds butter
  • 1 cup whole milk
  • 1½ tablespoons kosher salt
  • For the Giblet Gravy
  • 10 ounces chicken livers
  • 6 tablespoons unsalted butter
  • ¾ cup diced onions
  • ¾ cup diced celery
  • ¾ cup diced green pepper
  • 1 tablespoon chopped garlic
  • 4 teaspoons Creole Spice Blend (recipe below)
  • ½ teaspoon dried oregano leaves
  • 1 teaspoon dried sage
  • ⅓ cup all purpose flour
  • 36 fluid ounces chicken stock
  • For the Creole Spice Blend
  • 2½ tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 3 teaspoons black pepper
  • 3 teaspoons onion powder
  • 3 teaspoons cayenne pepper
  • 3 teaspoons oregano leaves
  • 3 teaspoons thyme leaves

For the Mashed Potatoes

  1. Wash potatoes thoroughly and place on a sheet tray. Bake in oven at 350 degrees for 40-45 minutes or just until tender all the way through.
  2. Add butter and milk to sauce pan over low heat. Stir regularly and heat just to warm milk and melt butter. Keep mixture warm.
  3. Place cooked potatoes with skins on in the bowl of an electric mixer. Mix on medium speed to break up potatoes.
  4. Gradually add milk mixture while continuing to combine.
  5. Add salt and continue to combine just until potatoes are creamy and well blended.

For the Giblet Gravy

  1. Place livers in a saucepan, cover with water and simmer until cooked.
  2. Drain liver and chop (do not puree).
Melt butter in a saucepot over high heat. Add onions, celery and peppers and sauté until browned (about 8 minutes).
Reduce heat to medium and add garlic, spices and flour.
  5. Continuously stir while cooking until golden brown color is achieved.
  6. Add stock, bring to a boil and simmer for 5 minutes.
  7. Stir in chopped livers and simmer until nappé; about ten minutes.
    Yield: 1 quart

For the Creole Spice Blend
Add all ingredients to a large bowl and combine with a whisk until spices are evenly distributed. Store in an air tight container with lid.
Yield: ¾ cup

  • from Jay Pierce of Lucky 32 Southern Kitchen in Greensboro, North Carolina

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