Savory Chicken Liver with Paprika and Creamy Mashed Potatoes

1.In a large pot, add the cubed potatoes and cover them with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and set aside.

2.In the same pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3.Add the minced garlic and cook for an additional minute until fragrant.

4.Increase the heat to medium-high and add the cleaned chicken livers to the pot. Sauté for about 5-7 minutes until they are browned on the outside but still slightly pink inside.

5.Stir in the sweet paprika, smoked paprika, salt, and pepper. Cook for another 2-3 minutes to allow the spices to coat the livers evenly.

6.Remove the pot from heat and stir in the chopped parsley. Set aside to keep warm.

7.In a separate bowl, mash the drained potatoes with a potato masher. Gradually add the heavy cream, mixing until the potatoes are creamy and smooth. Season with salt and pepper to taste.

8.To serve, place a generous scoop of creamy mashed potatoes on a plate and top with the sautéed chicken livers. Garnish with additional parsley if desired.