Crispy Smashed Potatoes with Naturally Softer Pure Irish Butter and scallion labne.@KerrygoldUSA


1/12 lbs petite potatoes

1 tablespoon kosher salt

3 tablespoons olive oil

1 teaspoon granulated onion powder

4 tablespoons KerrygoldNaturally Softer Pure Irish Butter

2 tablespoons chopped chives

For Scallion Labne 1 1/4 cups labne, sour gream or Greek yogurt 2-3 teaspoons freshly grated lemon zest 2 tablespoons fresh lemon juice 1/2 cup chopped scallions 1/4 teaspoon Kosher salt 1/4 teaspoon freshly ground black pepper


  1. Place the potatoes in a large pot full of water, then bring to a rolling simmer. Continue to cook for about 10-12 minutes until the potatoes are fork tender.
  2. Drain the potatoes, but leave them in the warm pot to steam for another 5 minutes. 
  3. Preheat the oven to 475 degrees F. Line a rimmed baking sheet with parchment paper. Drizzle about 1 tablespoon of the olive oil on the parchment paper, then pour the warm potatoes onto the parchment. 
  4. Use the bottom of a glass or a measuring cup to press down on each potato until it smashes but still holds its shape. 
  5. Drizzle the potatoes with the remaining 2 tablespoons of olive oil, and sprinkle with granulated onion powder, and kosher salt. Roast in the hot oven for 25-30 minutes, flipping the potatoes after 20 minutes.
  6. Make the scallion labne: Place the labne in a medium size bowl, and add the lemon zest, fresh lemon juice, chopped scallions, kosher salt, and black pepper. Mix to combine thoroughly. 
  7. Spoon a few large dollops of the scallion labne onto a large plate. Arrange the warm potatoes on top of the labne. Top the potatoes with Kerrygold Naturally Softer Pure Irish Butter, chopped chives, and flakey sea salt.  

 Recipe by Lions Bread

Kerrygold Rhubarb & Strawberry Sponge Pudding


Rachel Allen’s Broccoli Soup with Dubliner Cheese Toasts @KerrygoldUSA


I adore this delicious and nutritious soup. It’s great either for family suppers or for a dinner party. The soup can be frozen and the Dubliner toasts prepared in advance, then grilled at the last moment. Ideal if you need a meal in an instant. Rachel Allen

  • 2 tbsp Kerrygold Salted Butter
  • 2 potatoes, peeled and finely chopped
  • 1 large onion, peeled and chopped
  • Salt and freshly ground black pepper
  • 1 head of broccoli, with stalk
  • 3 1/2–4 1/4 cup hot vegetable (or chicken) stock
  • 3/4 cup heavy cream
  • 8 slices good-quality white bread
  • 3 oz Dubliner Cheese, finely grated


Melt the butter in a medium to large saucepan, and add the potatoes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes. Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stalk and discard, then chop the stalk into 1/2-inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes.  Add the hot stock to the potatoes, onion and broccoli stalk, bring up to a boil, then add the chopped broccoli florets. Boil without the lid over a high heat for 4–5 minutes until soft, then add the cream. Remove from the heat, puree in a blender and season to taste.To make the Dubliner toasts, toast the bread on both sides, sprinkle with grated Dubliner Cheese and pop under a hot grill or into a hot oven for 2 minutes or until the cheese melts. Cut the toast into fingers and serve on the side with the soup.