Cognac-Mustard Glazed Calves' Liver with Crispy Shallot Topping and Creamy Mashed Potatoes

1. Fry the Shallots

Pour the vegetable oil into a medium saucepan and heat it over medium-high heat until it shimmers. Carefully add the shallot rings in small batches, stirring constantly for about 60 seconds per batch, until they turn a pale brown. Use a slotted spoon to transfer the fried shallots to a plate lined with paper towels. Sprinkle them with kosher salt immediately.

2. Prepare the Mashed Potatoes

Place the potato chunks in a pot and cover them with cold water, adding 2 tablespoons of kosher salt. Bring the water to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork. Drain the potatoes and return them to the pot. Add the milk or cream, 3 tablespoons of butter, a pinch of kosher salt, and freshly ground black pepper. Mash until smooth and creamy.

3. Cook the Liver

Season the liver cutlets with kosher salt and freshly ground black pepper, then dredge them lightly in flour, shaking off any excess. Heat 2 tablespoons of butter in a skillet over medium-high heat. Add the liver cutlets and cook for about 2 minutes on the first side, until nicely browned. Flip them and cook for another minute on the other side. The liver should be browned on the outside but still rosy pink inside.

4. Assemble the Dish

On each plate, place a generous scoop of creamy mashed potatoes. Top the potatoes with a liver cutlet, then spoon some warm Dijon-Cognac Cream Sauce over the liver. Finish each plate with a sprinkle of crispy shallots.