Mashed Potatoes with Liver Gravy

Peel the potatoes, cut into even pieces, cover with cold water, season with salt and boil for 20–25 minutes after coming to a boil, until tender.

Rinse the chicken liver, pat dry, trim off any membranes and bile ducts, and cut into pieces about 2–3 cm. Slice the onion into half-rings and grate the carrot on a coarse grater.

Heat the oil in a deep skillet. Sear the liver over medium-high heat for 3–4 minutes, turning so the pieces brown lightly on all sides.

Add the onion and carrot, stir, and cook for another 5–7 minutes, until the vegetables are soft.

Stir the flour into the sour cream, then pour in the milk and hot water, and season with salt and black pepper. Pour the mixture into the skillet, stir, cover and simmer over low heat for 10–12 minutes, until the gravy thickens and the liver is fully cooked through.

Drain the cooked potatoes. Add the butter and hot milk, then mash with a potato masher until smooth; add more salt if needed.

Spoon the mashed potatoes onto plates, top with the liver gravy and serve hot.