Roasted Turkey Liver with Mashed Potatoes

Cut turkey liver into tender strips. Peel and finely dice the onion. Heat a little oil in a frying pan and fry the onion. Add liver and fry. Season liver with mustard, marjoram and pepper. Dust with flour, add a little water, then season with bouillon cubes and salt. Make short. Peel the potatoes and cut them into quarters, boil them in salted water until they are very soft, then drain them. Warm the milk a little bit. Put the potatoes in a suitable bowl, add butter, salt and lukewarm milk, mash with a potato masher or a hand mixer to a puree, season with salt and freshly grated muscatel.

Add liver with a little bit of whipped cream, cook repeatedly reducing and seasoning.

Serve roasted turkey liver with mashed potatoes on plates.

Drink: beer

Karin Marhanek, 1210 Vienna

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