Today, I’m sharing one of my favorite comfort foods liver and onions with mashed potatoes. I learned this recipe while cooking with my lovely mum, Emine. It’s full of flavor, super simple, and totally satisfying. The liver is soft and rich, the onions are sweet, and the mashed potatoes? Creamy and warm just the way they should be! Add some lemon and parsley on top, and you’ve got a cozy meal that feels like home.
Method
Cook the Liver and Onions
To start, place a large shallow frying pan on medium-high heat and pour in the sunflower oil (or whichever oil you’re using). Let the oil heat up until it’s hot but not smoking. Once it’s ready, carefully add the liver pieces. You should hear a gentle sizzle that’s how you know it’s cooking properly. Stir the liver often, making sure all sides get browned evenly. This step usually takes around 5 to 6 minutes.
Next, add the thinly sliced onions right into the pan with the liver. Sprinkle the sea salt over the top and give everything a good mix. The salt helps draw out the moisture from the onions so they soften quicker. Keep cooking everything together for another 5 minutes or so. During this time, the onions will soften completely and any liquid in the pan should mostly evaporate. Once it looks nicely cooked and not watery, add the black pepper and give it one final stir. Now it’s ready to serve while still hot and juicy.
Make the Mashed Potatoes
While the liver is cooking, you can work on the mashed potatoes. Start by peeling your potatoes and cutting them into even-sized cubes (this helps them cook faster and more evenly). Place the cubes into a large saucepan, cover them with water, and add a pinch of salt. Bring the pot to a boil, then lower the heat and let the potatoes simmer for about 20 minutes or until they are soft all the way through. You can check this by poking one with a fork it should slide in easily.
Once the potatoes are soft, drain out all the water and return them to the pot. Use a masher or a fork to mash them until they’re smooth. Add olive oil or butter (depending on your taste) to give the mash a creamy texture and rich flavor. If you want it even creamier, you can stir in a small splash of warm milk.
Put it All Together
Now it’s time to plate up your meal. Spoon a generous helping of the hot liver and onions onto your plate. Next to it, add a big scoop of creamy mashed potatoes. Sprinkle fresh flat-leaf parsley over the top for color and a burst of freshness. If you like a bit of crunch and sharpness, add some thinly sliced raw onion on top. Finally, squeeze over some fresh lemon juice to brighten up the whole dish. Serve immediately and enjoy every bite!
Necessary Tools
- Large shallow frying pan
- Saucepan for boiling potatoes
- Masher or fork
- Mixing bowl
- Sharp knife
- Cutting board
- Baking tray (if you want crispy potatoes instead of mash)
Liver and Onions with Mashed Potatoes
Cuisine: PolishDifficulty: Easy4
servings20
minutes45
minutes1
hour5
minutesIngredients
For the Liver and Onions
3 tbsp sunflower, rapeseed, or rice bran oil
500g lamb’s liver, cut into small cubes (about 2cm)
1 medium brown onion, peeled and very thinly sliced
1 heaped tsp sea salt flakes
1/4 tsp black pepper
For the Mashed Potatoes
800g potatoes (Cyprus or Maris Piper work best), peeled and cut
4 tbsp olive oil or butter
Salt, to taste
Optional: A splash of milk for creaminess
To Serve
Fresh flat-leaf parsley
Extra thinly sliced brown onion
Lemon wedges
Directions
- Cook the Liver and Onions
Heat the oil in a large pan over medium-high heat.
Add the liver and let it sizzle, stirring often for about 5–6 minutes.
Add the thin onions and salt, then mix everything together.
Keep cooking for another 5 minutes until the onions are soft and most of the liquid has gone.
Sprinkle in the black pepper and stir one last time. - Make the Mashed Potatoes
Boil the potato cubes in salted water for about 20 minutes or until soft.
Drain and mash them using a masher or fork.
Add olive oil or butter, and mix until creamy. Add a bit of milk if you like. - Put it All Together
Serve the liver and onions hot on a plate.
Add a big scoop of mashed potatoes on the side.
Sprinkle parsley on top, squeeze some lemon juice, and enjoy!
Notes
- Don’t overcook the liver. If it cooks too long, it can get tough instead of tender.
- Slice the onions very thin. This helps them cook faster and mix well with the liver.
- When boiling potatoes, make sure they’re soft before mashing, or you’ll get lumps.
Serving Suggestions
- Add a slice of crusty bread to scoop up any leftover juice.
- A side salad with cucumbers and tomatoes makes the meal fresh and bright.
- If you like a little heat, sprinkle on some red pepper flakes!
Fun Fact
In Turkish Cypriot homes, this dish is often served at family gatherings and is full of tradition. It’s simple food, but it brings people together especially when cooked by a loving mum!
Conclusion
Liver and onions with mashed potatoes is a warm, tasty meal that’s easy to make and full of flavor. Whether it’s a family dinner or just a treat for yourself, this recipe brings comfort with every bite. Try it out, squeeze a lemon on top, and dig in while it’s still hot!
