Calf’s Liver Berlin Style with Mashed Potatoes
For the mashed potatoes use floury-cooking potatoes and boil them in salted water with two peeled cloves of garlic, mash them with some butter and milk, flavour with CrÃ¨me FraÃ®che, some sour creme, mustard and nutmeg if you like until the texture is to your liking.
In parallel remove the pits from 2 apples (Belle de Boskoop or similar) and slice them, additionally cut two medium sized onions into slices (rings). Cook them in a pan until the onions get soft (without browning). Keep warm.
Fry the liver on both sides in a mixture of oil and butter until still soft but cooked. Pepper it and if need is use some salt.