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Creamy Mashed Potatoes with Giblet Gravy


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
Print Recipe