Calf Liver with onions, mashed potatoes and green leaf salad…

Ooooh yes — that’s classic comfort food right there. Super nostalgic, hearty, and if cooked right, calf liver with onions can be melt-in-your-mouth delicious. Here’s a full rundown if you’re feeling like making it (or just drooling over the idea ):

Calf Liver with Caramelized Onions, Mashed Potatoes & Green Leaf Salad

A classic combo:

Tender sautéed calf liver
Sweet caramelized onions
Buttery mashed potatoes
Fresh, tangy green salad to balance it all

Ingredients

For the liver & onions:

500–600 g calf liver, sliced thin (ask the butcher to remove membrane)
2–3 medium onions, thinly sliced
2 tbsp butter + 1 tbsp olive oil
Salt & pepper
Optional: a splash of balsamic or wine vinegar to deglaze

For mashed potatoes:

700 g potatoes (Yukon Gold or Russets)
50 g butter
100–150 ml warm milk or cream
Salt & pepper to taste
Optional: a pinch of nutmeg

For the green leaf salad:

Mixed greens (romaine, arugula, frisée, or baby spinach)
Cherry tomatoes, thin cucumber slices, radishes (optional)
Dressing: olive oil, mustard, red wine vinegar, salt & pepper

How to Make It

1. Caramelize the onions

Start with this so they get nice and soft:

Heat butter and olive oil in a large skillet over medium-low heat.
Add onions, a pinch of salt, and cook slowly, stirring often, until golden and sweet (about 20–25 min).
Optional: Deglaze with a splash of vinegar or wine at the end for depth.

2. Cook the potatoes

Peel, chop, and boil in salted water until fork-tender (15–20 min).
Drain and mash with butter, then stir in warm milk gradually.
Season with salt, pepper, and a pinch of nutmeg if desired.

3. Prepare the salad

Toss greens and extras in a light vinaigrette (make just before serving).

4. Sear the liver

Pat liver slices dry and season with salt & pepper.
Heat a bit of oil in a skillet on high; cook liver quickly — about 1–2 min per side depending on thickness. Don’t overcook it — just until pink disappears.
Add caramelized onions back on top to warm through.

Pro Tips

Soaking the liver in milk or lemon water for 30 min before cooking can mellow any strong flavors.
Serve immediately — liver gets tough if it sits too long.
A little fresh parsley or lemon zest on top gives a great finish.

Want me to write this as a printable recipe card? Or do a fancy plating suggestion for dinner party vibes?