I can’t believe it’s already February! Where did January go? I was going to wish everyone a happy new year, but time just flew by.

2024 was tough, wasn’t it? So many of us faced challenges – personal struggles, health issues, and the loss of loved ones. While I’m not sure what 2025 will bring, I’m hoping for the best. Let’s hope for a year filled with kindness and brighter days for everyone.

As health trends continue to evolve, nut milk has gained significant popularity among health-conscious individuals and those with lactose intolerance. Soy milk is also a popular alternative for those who can’t consume dairy. In Singapore, soy milk has been a beloved beverage for generations especially as a breakfast staple, its creamy texture and mild flavor making it a popular choice. Its versatility and accessibility, both in packaged form and freshly made in local markets, have solidified its place in Singaporean culture.

I fondly recall my childhood, when accompanying my mom to the market always meant a reward: a refreshing glass of cold soy milk. While store-bought soy milk is readily available and affordable, homemade soy milk offers unparalleled control over sweetness, allowing you to tailor it to your taste preferences.
Although store-bought options are convenient, homemade soy milk provides the flexibility to adjust sweetness levels to your liking. Freshly made soy milk cant be kept refrigerated for a week or so, but in our household, it pretty much disappear in a flash.

If you have not jump onto the soy milk bandwagon, it is time to start. Soy milk is a fantastic dairy-free alternative for your morning coffee or tea. It’s also a versatile ingredient for smoothies. Whether you’re lactose intolerant, vegan, or simply looking to embrace a more plant-based lifestyle, soy milk is a nutritious and flavorful choice.

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Homemade Soy Bean Milk

Author Maya Kitchenette

Ingredients

• 1 cup dried soybeans non-GMO or organic
• 5 cups water If you prefer yours thinner, use 6 cups of water
• 2 pandan leaves optional1/8 teaspoon salt
• Sugar to taste, optional
• 1/8 tsp salt

Instructions

• Soak soy beans with water.
• Drain the soy beans
• Add the soy beans and 6C of water into a blender and blend on slow for 30 seconds then high for about 1 minute
• Strain the soy milk into a pot with a cheese cloth. Squeeze and rinse out as much soy milk as you can.
• Cook on medium heat, stirring constantly as it's rich and thick the bottom gets burnt easily.

The post Homemade Soy Bean Milk first appeared on Mayakitchenette.

Hi everyone! Can you believe Christmas is just around the corner? Time to panic-buy gifts, right? How are your preparations going? Has the menu been finalized yet? If you’re looking for a quick and tasty appetizer, read on. today recipe is definitely a must try!!

This Roasted Tomatoes with Burrata is deeeelicious! Burrata is a fresh Italian cheese made from mozzarella paste and cream. It’s characterized by its soft, creamy center and a delicate outer shell. This indulgent cheese is a true delight for cheese lovers, offering a unique and luxurious eating experience. Burrata is having a moment! It’s the trendy topping that’s taking over pizzas, salads, and pasta dishes. Maybe this is why it is now easily available. Once a restaurant exclusive, is now a supermarket staple. Not complaining though; at least the wobbly white ball can be on my dinner plate easily!

I’m a big fan of the classic bruschetta, but sometimes I crave something a little more special. That’s when I whip up this Roasted Tomatoes with Burrata! Roasting the tomatoes brings out their hidden depths of flavor, and the creamy burrata, fragrant basil pesto, and garlic-infused olive oil take it to new heights. Served on toasted baguette, it’s the perfect blend of rustic and refined.

Christmas is just around the corner, and you’re probably scrambling for last-minute meal ideas. This Roasted Tomatoes with Burrata recipe is a lifesaver! It’s easy to make, super tasty, and goes with almost anything from pasta to crackers or even chicken. Plus, it won’t drain your wallet!

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Roasted Tomatoes with Burrata

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Maya Kitchenette

Ingredients

For the roasted tomatoes

• 500 g cherry/grape tomatoes halved
• 2 tbsp olive oil
• 5 cloves garlic sliced
• 3 sprigs fresh thyme
• 1/4 tsp crushed red pepper flakes optional
• Kosher salt and black pepper to taste

To serve

• 200 g fresh burrata drained
• Baguette or any other crusty bread toasted
• 2 tbsp basil pesto
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh basil

Instructions

• Preheat oven to 200 degrees C.
• Arrange the tomatoes in a baking dish. Drizzle with olive oil and toss to coat. Add the garlic, thyme, crushed red pepper flakes, salt, and pepper.
• Roast for 20-30 minutes till slightly wilted. Remove from the oven.
• Carefully transfer tomatoes to a plate, spreading them out in a single layer.
• Place the burrata on top of tomatoes.
• Dallop with the pesto and drizzle 2 tablespoons of good extra virgin olive oil all over the plate. Sprinkle with salt and black pepper.
• Garnish with some fresh basil and serve with crusty bread on the side!

The post Roasted Tomatoes with Burrata first appeared on Mayakitchenette.

Hey everyone! It seems many of you have been quite busy with your baking endeavors. Those colorful cookies are quite impressive! The holiday season is certainly inspiring creativity in the kitchen.

Due to my recent accident + the niece is a working lady now, we haven’t been able to paint the kitchen red. However, last weekend we set aside some time and had a blast in the kitchen! Among the things we made were this delicious Virgin Pina Colada. It’s so good, we’re obsessed! We might have gotten a bit carried away
and drank like three glasses each. Thankfully, it was alcohol-free, or we might have gotten a bit too wild! *Grins*

A Pina Colada is believe to originate from Puerto Rico. It is usually a boozy treat with coconut cream, rum, and pineapple; mostly serve with a little cute umbrella which I wish I had! As this is a virgin version, I skipped the rum. Even without the alcohol, this was pure bliss. Sipping on it, I felt like I was on a tropical island with crystal-clear waters and soft sand. It’s amazing how this simple drink has a magical way of transporting you. Or maybe it’s just my wild imagination! Either way, this creamy, sweet, and refreshing concoction is definitely a taste sensation.

You’ve got to try this Virgin Pina Colada recipe! It is exceptionally delicious and sure to become a frequent favorite. I’m already adding pineapple on my shopping list for my next grocery run!

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Virgin Pina Colada

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Maya Kitchenette

Ingredients

• 500 ml pineapple juice
• 200 ml coconut cream
• 1/2 cup pineapple chunks
• 2-3 cups ice
• 2 tbsp sugar optional

Instructions

• Place the pineapple juice, pineapple, coconut cream and sugar (if using) in a blender.
• Blend for 30 seconds or until smooth.
• Add ice and blend for 30-60 seconds.
• Divide between 4 glasses.
• Garnish with pineapple wedges/cherries and little cocktail umbrellas if you have them!

The post Virgin Pina Colada first appeared on Mayakitchenette.

It’s my favorite time of the year!

Even though I don’t celebrate Christmas, I love the vibes that this festive spirit brings. The dazzling lights, vibrant decorations, and joyous melodies fill the shopping centers. It is always all mesmerizing! Oh, and the food! The scrumptious panettone, the delightful log cake, and a whole host of other yummies; what not to love?

I feel that potatoes are an indispensable component of a traditional Christmas side dish, much like the elves are to Santa Claus! A potato dish spells comfort to me especially if it involves butter + fresh herbs just like these delicious fondant potatoes. Fondant potatoes are a delightful French side dish that’s elegant and pretty much goes with everything on your Christmas table!

These fondant potatoes might look fancy, but they’re incredibly easy to make. Simply brown potato cylinders or thick, rustic slabs on the stove, then add some stock, garlic, and fresh herbs. Finish by adding butter, taking the dish off the stove, and popping it into the oven. Bake until the potatoes have absorbed all the deliciousness and are tender. I went for russet potatoes for this recipe as I love how they always end up fluffy.

The hardest part of this recipe is to achieve uniform potato cylinders. So basically you are supposed to skin and cut the potatoes into circles, but it’s optional. You can cut them into round thick slabs using a knife or like in my case, I used a cookie cutter as my knife skills aren’t up to par. Alternatively, feel free to skip the shaping of the potatoes and just remove the skin and cut the potatoes into thick slabs. I promise that the taste is equally delicious regardless as the flavor is the star of the show, not the shape!

If you need a show-stopping Christmas side dish, look no further. These delicious fondant potatoes are perfect for special occasions, yet easy enough for a weeknight dinner, next to your grilled chicken or even plain old sausages!

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Delicious Fondant Potatoes

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Maya Kitchenette

Ingredients

• 4 medium russet potatoes
• 1 cup chicken stock or vegetable
• 2 tbsp oil
• 50 g salted butter
• 1/2 tsp salt
• 1/2 tsp black pepper
• 6 thyme sprigs
• 4 garlic cloves lightly smashed and peeled

Instructions

• Peel 4 russet potatoes. Trim the ends to get flat ends. Then cut each potato into 2 or 3 rounds, depending on the size of your potatoes. I used a cookie cutter to get even rounds.
• Soak your potato in a bowl of water if you are not using it immediately.
• Drain the potatoes and pat dry with paper towels.
• Season the potatoes with the salt and black pepper.
• Heat 2 tablespoons of oil in a large oven-safe skillet over medium-high heat until shimmering. Add the potatoes cut-side down in a single layer and cook until golden brown for about 5 minutes. Flip the potatoes and add the garlic, butter, and thyme.
• Cook for a few minutes. Add the chicken/vegetable broth.
• Remove the garlic and bake until the potatoes are fork tender and lightly browned on the sides for about 30-40 minutes. Halfway through baking, you can baste the potatoes with the pan juices.
• Once the potatoes are tender and the stock has evaporated, garnish with more fresh thyme. Drizzle with the remaining butter in the pan before serving.

The post Delicious Fondant Potatoes first appeared on Mayakitchenette.

The colour of this mocktail reminded me of the red Dolce & Gabbana bejeweled catsuit that Alicia keys wore during the Superbowl halftime show. All bright and sparkly and no, we are not discussing what Usher did at the Superbowl. Everything is too scripted nowadays from Television to TikTok.

Are you a fan of soda? A cold sparkling drink just hits you differently doesn’t it? I hate how I love sodas. I do go for the healthier ones though but I’m curious about the health claims surrounding ‘healthy’ options. Choosing healthier beverages can be challenging too. There are a variety of options available and it is not easy to understand their true nutritional value.

Nevertheless, a sparkling drink once a while or especially during a celebration is perfectly okay. This Fizzy Strawberry Mocktail is delicious and boasts the flavor of strawberries. It is extremely refreshing and perfectly balanced between sweet and tart. If you’re a fan of light, bubbly drinks, this is your jam!

This Fizzy Mocktail recipe isn’t limited to strawberries. Swap them with tart cherries, luscious raspberries, or blackberries for a twist. Get adventurous with kiwi, juicy grapes, or even pomegranates! If you prefer a silky-smooth experience, puree your chosen fruit and strain for a cloud-like drink. But, if you’re like me, embrace the contrasting textures! Chunks of fruit add a delightful bite and visual interest to your mocktail.

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Fizzy Strawberry Mocktail

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Maya Kitchenette

Ingredients

• 1 cup fresh strawberries hulled and sliced
• 2 tbsp sugar
• 2 cups lime soda or club soda if preferred
• Ice
• Lime wedges for garnish
• Mint leaves for garnish

Instructions

• Combine the strawberries and sugar and muddle till it forms a rough puree.
• Alternatively, you can blend until smooth too.
• Top with ice and soda.
• Garnish with lime wedges and mint leaves.

The post Fizzy Strawberry Mocktail first appeared on Mayakitchenette.

Hello fella foodies. Today, I am paying homage to half of my origins.

Kerala, nestled on the southwestern coast of India, is a land renowned for its verdant beauty and is often known as “God’s Own Country,” Besides being famous for Ayurveda; an ancient Indian system of medicine focused on holistic well-being Kerala is also famous for it’s rejuvenating herbal treatments, making it a sought-after destination for wellness seekers.

Kerala’s picturesque scenery, adorned with swaying coconut palms, serves as a testament to why coconut features prominently in its culinary repertoire. Complemented by an array of freshly ground spices, the region’s extensive network of rivers and coastline sustains a bustling fishing sector, elevating seafood to a cherished staple on every Kerala dining table.

While my mother proudly considers Singapore her home, her story traces back to her father, who embarked on a journey from Kerala to forge a new life in this vibrant city. His choice to wed my grandmother and establish roots here laid the foundation for the subsequent generations, including myself.

Even though I didn’t have the chance to fully embrace the diverse strands of my identity due to my grandpa’s passing when I was young, I’m thankful for the legacy left behind by my Kerala ancestors. My journey of self-discovery has led me to explore the vibrant flavors of Kerala cuisine.

As I mentioned earlier, seafood plays a significant role in Kerala cuisine, so let’s begin with a mouthwatering Kerala Coconut Prawn Curry. This delightful dish can be prepared with or without coconut milk to suit your taste preferences. If you prefer, you can substitute coconut milk with regular milk.

This recipe keeps it real with everyday ingredients, but don’t underestimate the power of its diverse spices, including the aromatic fresh curry leaves. While some prefer the tang of tamarind pulp, the juicy tomatoes offer a delicious alternative.

This curry is wonderfully complemented by a speedy and delightful pineapple cucumber pickle (or salsa, if you prefer). While it’s optional, trust me when I say it’s delicious and worth trying. It takes just minutes to prepare and adds a burst of flavor to your meal. Don’t hesitate to give it a try – it’s a tasty addition you won’t regret!

This plate is an absolute dream come true! The creamy coconut curry pairs perfectly with the refreshing pickle, making it a wholesome and mouthwatering meal. My Appa (grandpa) would surely be brimming with pride! (“,)

If you’re seeking inspiration for your upcoming Ramadan Iftar meals, look no further! This recipe would be a fantastic addition to your Iftar table. Be sure to bookmark it and give it a try for a truly delightful and fulfilling meal. Remember, curry always tastes better the next day as the flavors have time to develop and mature. So, consider making a big batch to enjoy the leftovers the following day too!

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Kerala Coconut Prawn Curry

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Maya Kitchenette

Ingredients

Ingredients to be blended:

• 2 medium red Onion
• 2 cm Ginger
• 5 cloves Garlic

Other ingredients:

• 500 g Prawns shelled
• 2 green Chilies sliced
• 1/2 cup Cherry tomatoes
• 1/2 cup Coconut milk
• 3 tbsp Oil or Coconut oil
• 2 sprigs of curry leaves
• 1/2 tsp Mustard seeds
• 1/2 tbsp Coriander powder
• 1/2 tbsp Cumin powder
• 1/2 tbsp Fennel powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Chilli powder
• 1/2 tsp Black pepper
• 1/4 cup chopped Cilantro
• Salt to season

Quick Pickled Pineapple and Cucumber

• 1 cup fresh Pineapple cubed
• 1/4 cup Cucumber cubed
• 1 small red Onion cubed
• 1 green Chili sliced
• A handful of chopped Mint leaves
• 1.5 tbsp white Vinegar
• 1/2 tsp Salt
• 1.5 - 2 tbsp Sugar depending on how sweet your pineapple are

Instructions

For the Quick Pickled Pineapple and Cucumber

• Mix all of the ingredients and keep aside in the fridge for at least 30 minutes.

Kerala Coconut Prawn Curry

• Heat up oil in a pot/work and fry the curry leaves for 20 seconds.
• Add mustard seeds and let this temper for a further 10 seconds.
• Mix in green chilies and the blended ingredients, followed by all of the spices.
• Sauté this for about 10-15 minutes or until the spices are fragrant.
• Add some water and season with salt.
• Add tomatoes and let the curry cook for a further 10 minutes
• Mix in coconut milk and add in the prawns. Cook for a few minutes.
• Once done, add chopped cilantro. Season with more salt if required.
• Serve with rice.

The post Kerala Coconut Prawn Curry first appeared on Mayakitchenette.

By the way, how’s your 2024 shaping up so far?

Let’s dive into the world of salads today. I love a good plate of hearty salad. One with protein + carbs. In this case, chicken tenders and penne. This Chicken Caesar Salad Pasta is just delicious! It’s like the best of both worlds; the creamy, garlicky goodness of a Caesar salad combined with the satisfying comfort of pasta which also adds up as a hearty base. The chicken is also very flavorful and along with the romaine, it makes this salad, a textural thrill ride.

I opted for store-bought Caesar dressing for convenience but you can also whip up your creamy concoction with anchovies, lemon juice, Dijon mustard, and Parmesan cheese. The croutons gave an added texture to the salad, but you can also use toasted nuts for that added crunch.

I highly recommend giving this recipe a shot, folks! This Chicken Caesar Pasta Salad is easy to put together and it is a meal prep heaven in terms of flavor and ease. Whether you’re packing a lunchbox, planning a picnic, contributing to a potluck, or simply seeking a light dinner option, this Chicken Caesar Pasta Salad ticks all the boxes for a crowd-pleasing choice.

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Chicken Caesar Pasta Salad

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Maya Kitchenette

Ingredients

• For the chicken:
• 300 g Chicken fillets
• 1/2 tsp Salt
• 1/2 tsp Black pepper
• 1/2 tsp Italian seasoning/Mixed herbs
• 1 tsp Grated garlic
• 2 tbsp Olive oil
• For the Caesar pasts salad:
• 200 g Penne cooked as per packaging instructions
• 2 cups shredded Romaine
• 1 cup halved Cherry tomatoes
• 1/2 cup homemade or store-bought Caesar dressing I used Kewpie caesar dressing
• 1 small red Onion sliced
• 1/2 cup Croutons
• 1/4 cup grated Parmesan
• Juice of 1/2 Lemon
• 1/2 tsp Black pepper

Instructions

For the chicken

• Season the chicken fillets with black pepper, mixed herbs, salt and grated garlic.
• Heat a pan with the olive oil and pan fry the chicken fillets till brown and cooked. Set aside

To assemble

• In a big bowl, mix in Caesar dressing, lemon juice and black pepper.
• Mix in penne, cherry tomatoes, onion and romaine.
• Toss well and mix in shaved parmesan.
• Top with chicken, cut into chunks and the croutons.

The post Chicken Caesar Pasta Salad first appeared on Mayakitchenette.

Let’s end 2023 with something sweet and obviously decadent. Something that whispers luxury from every spoonful. Say hello to the divine trio: a three-layered chocolate mousse!

This Triple Chocolate Mousse is an amazing combination of three types of chocolate. Dark chocolate layer, followed by semi sweet chocolate mousse in the middle and then white chocolate mousse on top. It is the pure ultimate cure for a serious chocolate craving. Just basic ingredients, all good stuff we like: chocolate, cream, sugar, eggs and butter. I know there are many recipes out there that uses no eggs. Yes, you can make these eggless and it would still be delicious but it does not have the same texture as those with eggs. The eggs when whipped, contribute to a particularly light and fluffy texture in classic mousses.

Don’t be fooled by the simplicity of this chocolate mousse recipe. With just a few tweaks, you can transform it into a different dessert every time. Whip up a chocolate cake as it’s base for added indulgence. You can also sprinkle on crushed Oreos for a playful crunch.

Can you imagine these triple chocolate mousse in petite glasses? It’s a triple-threat mousse, ready to steal the show at any party, birthday bash, or romantic rendezvous. Holidays? Covered. Even a Tuesday night dessert. This dessert chameleons its way through every celebration  or just about any day you choose to indulge.

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Triple Chocolate Mousse

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Maya Kitchenette

Ingredients

• 1 cup crushed Oreos for the base mix with 3 tbsp of melted butter (optional)

Ingredients For White Chocolate Mousse

• 200 g white chocolate broken into small pieces
• 200 g whipping CREAM
• 1 egg white pasteurized, if you are concern with the usage of raw eggs
• ½ tsp vanilla extract

Ingredients For Semi Sweet Chocolate Mousse

• 3 eggs pasteurized, if you are concern with the usage of raw eggs
• 125 g semi sweet chocolate bittersweet (60-70% cocoa)
• 125 ml whipping cream
• 20 g salted butter
• 1 tbsp caster sugar superfine white sugar

Ingredients For Dark Chocolate Mousse

• 3 eggs pasteurized, if you are concern with the usage of raw eggs
• 125 g dark chocolate bittersweet (60-70% cocoa)
• 125 ml whipping cream
• 20 g salted butter
• 2 tbsp caster sugar superfine white sugar
• 1 tsp vanilla extract

Decorations

• Whipped cream
• Berries or chocolate shavings

Instructions

Method For White Chocolate Mousse

• Put the pieces of white chocolate in a bowl and microwave till the chocolate is melted. Keep aside.
• Place the egg white in another bowl and whisk the egg white till it reached soft peaks. In a third bowl, whisk cream till soft peak and add vanilla extract.
• Fold in the whipping cream to the chocolate followed by the egg white.
• Once well incorporated, set aside.

Method For Semi sweet Chocolate Mousse

• Separate whites and yolk. Place whites in a large bowl and yolks in a small bowl.
• Break chocolate into pieces and place in a microwave-proof bowl with the butter. Melt in the microwave in 30 second bursts, stirring in between, until smooth. Set aside to cool.
• In another bowl, beat cream until stiff peaks form, being careful not to over-whip.
• Whip whites for 1 minute. Add sugar and continue to beat whites until firm peaks form.
• Beat yolks and vanilla till light and pale.
• Fold egg yolks into cream using a rubber spatula. Some streaks is fine.
• Pour chocolate into cream yolk mixture. Fold through.
• Add 1/4 of beaten egg whites into chocolate mixture. Fold through until incorporated.
• Pour chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain.
• Repeat the same step for the dark chocolate mousse.

To assemble

• Transfer each mousse to a piping bag.
• Place 1 tbsp of the Oreo in your serving dish and give it a good press. Refrigerate for 10 minutes.
• Pipe the dark chocolate into your serving dish, refrigerate for 10-15 minutes.
• Then pipe the semi sweet chocolate mousse, refrigerate for 10-15 minutes.
• Finally, pipe the white chocolate mousse. If you are not very particular about getting the perfect lines for your mousse, you do not need to refrigerate in between the layering. I didn't!
• Do refrigerate the mousse for at east 6 hours, preferably overnight.
• To serve, garnish with whipped cream and berries.

The post Triple Chocolate Mousse first appeared on Mayakitchenette.

This is why I am sharing this delightful Spiced Apple Mocktail. It’s a symphony of bubbly refreshment and a touch of comforting spices guaranteed to bring warmth from the inside out. Chilled apple cider poured over crushed ice, mixed with ginger ale. There’s also the caramel + spiced rimmed glasses that makes your taste buds do a little jiggle-jiggle. And to complete the picture, top the mocktail with slices of apple and cinnamon sticks, a perfect festive garnish for the perfect festive drink.

Do give this recipe a try people. With just a few simple ingredients, this holiday cocktail is ready to go within minutes, leaving you with plenty of time to spend gathered around the table with your loved friends and family.

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Spiced Apple Mocktail

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Maya Kitchenette

Ingredients

• 500 ml apple cider
• 250 ml ginger ale
• 1 tbsp caramel or a wedge of citrus
• Salt + cinnamon sugar + cayenne for the rim
• Apple slices and cinnamon sticks for garnishing

Instructions

• Rim your classes with caramel. You can also rim your glass with a wedge of citrus.
• Mix salt, cinnamon sugar + cayenne on a plate. Rim your classes with this mixture.
• Fill the glasses with some ice.
• Add the apple cider and ginger ale.
• Garnish with sliced apples and a cinnamon stick!

The post Spiced Apple Mocktail first appeared on Mayakitchenette.

On my blog, there’s a mouthwatering mashed potato recipe that’s simply irresistible. Creamy, decadently cheesy; I couldn’t help but think, “Ah, this must be the ultimate mashed potatoes experience!”

Two weeks ago, I stumbled upon a recipe for fluffy brown butter mashed potatoes that effortlessly steal the spotlight, without any cheese. Truth be told, deciding between these and the cheesier version is akin to selecting between sunshine and stars—they both shine uniquely in their delightful way.

This Brown butter mashed potatoes is baked to fluffy perfection. They pair perfectly with anything from stews to meatballs or sausages. It would be awesome with grilled seafood and roasted chicken too. Personally, I’d happily savor these with grilled veggies drenched in the irresistible brown butter sauce.

This recipe is easy and requires minimal ingredients. As versatile as I mentioned, it complements any dish effortlessly. Plus, its simplicity makes it an ideal choice for planning ahead, a lifesaver when preparing for parties or serving larger gatherings.

For your upcoming year-end celebration, if you’re seeking an effortless yet impressive recipe, these Brown Butter Mashed Potato Bake is an absolute must-try. The nutty browned butter goodness is dangerously addictive. Do double the brown butter if you want to serve it by the side too. The spring onion adds a freshness to the mashed potatoes and keeps the whole bake lively with its vibrant color. Proceed with caution; they are delicious and might leave you craving more (with an empty stomach being a wise choice).

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Brown Butter Mashed Potato Bake

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 4

Author Maya Kitchenette

Ingredients

• 1 kg yukon gold/russet potatoes peeled and cut into halves
• 1/2 cup unsalted butter
• 1/2 cup sour cream
• 1/4 cup chopped fresh chives/spring onion
• Salt and black pepper to season

Instructions

• Preheat the oven to 200 degrees C.
• Place the potatoes in a large pot of water over medium heat. Season the water with 1/2 tsp of salt.
• Bring the potatoes to a boil until they are fork tender.
• While the potatoes are cooking, heat the butter in a skillet over medium-low heat. Stir till you can see brown bits appear on the bottom of the pan. Cook just 1 minute longer and then turn off the heat.
• Drain the potatoes and return them to the pot. Use a ricer or mash the potatoes. Add in the sour cream, 3/4 of the brown butter (reserve a bit for the top of the potatoes), the chives and salt and black pepper.
• Taste and season the potatoes with more salt if needed.
• Once the potatoes are well mixed, transfer them to a 8x8 inch baking dish.
• Top with more chives and drizzle the remaining brown butter on top.
• Bake for 20 minutes, until the mash is a bit crisp on top.
• Serve hot.

The post Brown Butter Mashed Potato Bake first appeared on Mayakitchenette.