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Livers on Mashed Potatoes
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Prep Time 30 minutes
Cook Time 1 hour
Course Dinner, Lunch, Main Course
Cuisine General
Servings 3 people

Ingredients
  

Mashed Potatoes

  • 1 kg potatoes [2lbs] (I prefer "butter" kind)
  • 85 gr butter [3 oz]
  • 1 tbsp kosher salt

Chicken Livers

  • 0.5 kg chicken livers - clean from fat and connective tissue [1lbs]
  • 1 cup dry red wine (for thicker sauce - use 2 cups)
  • 3 cloves garlic - chopped or crushed
  • ½ onion - chopped (optional)
  • 2 tbsp canola oil
  • 30 gr butter [1 oz]
  • ½ tsp ground nutmeg
  • salt
  • 1 tsp cornstarch (optional - for thicker sauce)

Instructions
 

Mashed Potatoes

  • Peel and clean the potatoes. Cut them into big pieces.
  • Place them in a pot with cold water and 1 tbsp of kosher salt.
  • Bring to a boil and reduce to a simmer. Let cook for 45-60 mins until you can easily pierce with a fork.
  • When ready, drain the water and return the potatoes to the pot over low heat.
  • Cut the butter to several pieces and add to the pot.
  • Mash the potatoes with the butter until homogenous and fluffy. Take off the heat.

Chicken Livers

  • In a medium-sized pan over medium to high heat, pour 1 tbsp of canola oil.
  • Pour in the Livers and salt them.
  • Turn until browned on all sides. Make sure to brown them to a darker shade than the regular "well done" liver. This will give more umami to the dish, but don't burn them.
  • When browned take them out of the pan.
  • Pour 1 tbsp of canola oil into a pan over low to medium heat. I suggest using a non-stick pan but it is not mandatory. You can use the same pan used for the livers.
  • Add the onion to the pan and cook until it becomes translucent.
  • Add the butter.
  • When the butter melts, add the garlic.
  • If the garlic is crushed, wait for ½-1 minute and add the wine. If it's chopped, add the wine when the garlic's fragrance turns from spicy to sweet. In any case, don't let the garlic brown or burn.
  • Add the cooked livers and the nutmeg.
  • For a thin sauce - cook in wine until most of the liquid evaporates.
  • For a thicker sauce (optional) - cook until about half evaporates, then mix 1 tsp of cornstarch with a bit of room temperature water and add a bit slowly while stirring to avoid creating clumps. Keep adding until you get the consistency you like.