Helzel-Style Stuffed Chicken Breast, Mashed Potatoes and Brown Gravy

Ingredients

• 2 lb Russet Potatoes (Peeled and cut into 1-inch cubes)
• 1 tbsp Salt (For boiling water)
• 0.5 cup Unsalted Butter (Cut into pieces, at room temperature)
• 0.5 cup Whole Milk (Warmed)
• 0.5 tsp Black Pepper (Freshly ground)
• 1 tbsp Fresh Chives (Finely chopped, for garnish (optional))

Instructions

1. 1

   Cook the Potatoes

   • Place the peeled and cubed potatoes in a large pot or Dutch oven.
   • Add enough cold water to cover the potatoes by at least 1 inch. Add 1 tablespoon of salt to the water.
   • Bring the pot to a rolling boil over high heat, then reduce the heat to medium and let it simmer steadily.
   • Cook for 15-20 minutes, or until the potatoes are very tender and a fork pierces them with no resistance.
2. 2

   Drain and Dry the Potatoes

   • Drain the potatoes thoroughly in a colander, shaking to remove excess water.
   • Return the empty pot to the stove over low heat. Add the drained potatoes back to the pot.
   • Let the potatoes sit in the warm pot for 1-2 minutes, shaking occasionally, to evaporate any remaining moisture. This is a crucial step for fluffy, not watery, mashed potatoes.
3. 3

   Mash the Potatoes

   • Remove the pot from the heat.
   • Mash the potatoes until they are completely broken down. For the smoothest, fluffiest texture, pass the potatoes through a ricer or food mill. A hand masher also works well for a more rustic texture.
4. 4

   Incorporate Butter and Milk

   • Add the room temperature butter pieces to the hot mashed potatoes and use a spatula to gently fold them in until the butter is fully melted and incorporated.
   • Slowly pour in the warm milk while continuing to fold gently. Stop when the potatoes reach your desired creamy consistency. Avoid overmixing.
5. 5

   Season and Serve

   • Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
   • Stir gently, taste, and adjust the seasoning as needed.
   • Transfer to a warm serving bowl, garnish with fresh chives if desired, and serve immediately.

Ingredients

• 4 tbsp unsalted butter (Can be substituted with beef drippings)
• 4 tbsp all-purpose flour
• 2 cup low-sodium beef broth (Warm or room temperature is best)
• 0.5 tsp onion powder
• 0.25 tsp garlic powder
• 1 tsp Worcestershire sauce
• 0.5 tsp salt (Adjust to taste)
• 0.25 tsp black pepper (Freshly ground is recommended)

Instructions

1. 1

   Create the Roux

   • In a medium saucepan, melt the butter over medium heat.
   • Once melted, whisk in the all-purpose flour until a smooth paste forms.
   • Continue cooking and whisking constantly for 3-4 minutes. The roux will darken to a light peanut butter color and develop a nutty aroma. This step is crucial for flavor.
2. 2

   Incorporate the Broth

   • Remove the saucepan from the heat temporarily to prevent lumps.
   • Slowly pour in about 1/2 cup of the beef broth while whisking vigorously. The mixture will seize and form a very thick paste; this is normal.
   • Continue whisking until the paste is completely smooth.
   • Return the pan to medium heat and gradually whisk in the remaining beef broth in a slow, steady stream until fully combined and smooth.
3. 3

   Simmer and Thicken

   • Bring the gravy to a gentle simmer, then reduce the heat to low.
   • Stir in the onion powder, garlic powder, and Worcestershire sauce.
   • Let the gravy simmer for 5-8 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
4. 4

   Season and Serve

   • Taste the gravy and season with salt and freshly ground black pepper as needed.
   • If the gravy is too thick, whisk in a splash more broth. If too thin, simmer for a few more minutes.
   • Serve immediately while hot.