Not Just Baked Potato Butter

by jerseygirl on November 14, 2011 · 15 comments

I was thrilled when the people from Kerrygold asked if I would like to try out two of their newest butters. Their butter has always been a treat in our house and I can’t seem to keep enough of the Dubliner Irish cheddar in the fridge. When they asked if I would like to be in a special bloggers contest to promote their newest butters, I said, “Oh yeah.”

As a foodie, I love experiencing foods originating from other countries. Italy has given us great sauce (or red gravy). Mexico is champion of salsa and Germany has sausage and beer. When I eat good cheddar or pat some creamy butter on my bread, I think of Ireland and Kerrygold. So how could Kerrygold make their butter  better? They made a softer version so it spreads easier. They also have a new reduced fat butter with less sodium. These two new butters are not for baking but ideal for spreading and cooking with.

I decided to create a compound butter that was perfect on a baked potato. I added some crispy bacon, chives, and a touch of shredded cheddar. Everything about my creation said “loaded baked potato”. This butter became my obsession. It was so good on baked potatoes that I wanted more of it on other things.  I kept some in the refrigerator and my family started using it on everything.  How about this butter on pasta? Yes, please!

How about this butter on a corn muffin? Yum. Just what I wanted for breakfast. The salty butter and slight sweetness of the corn muffin might have been my husband’s favorite way to eat this butter. My kids enjoyed it too. I will be sure to serve some at my next holiday brunch along side of biscuits, bagels and toast.

This morning, I was about to scramble eggs and I thought of my butter. I melted a little in a pan and made the best scrambled eggs ever. Just a small spoon turned a boring breakfast into a feast.

My “Not Just Baked Potato Butter” obsession continues. Green beans, corn or any other vegetable will be extraordinary once a pat of this butter is melted over them. There are so many ways to use this butter. It’s so good, I could just eat it with a spoon!

Not Just Baked Potato Butter

8 ounces Kerrygold Naturally Softer Pure Irish Butter
4 strips of crispy cooked bacon, finely chopped
1/2 TBS fresh chives
1/2 tsp onion powder
2 ounces Kerrygold Irish cheddar, very finely shredded

Soften the butter in the microwave for 10 seconds(at 50% power) or let it sit out for about 10 minutes. Put it in a small bowl and mix with bacon, chives, onion powder and cheddar. Mix until creamy and well blended. This recipe can be doubled to use the whole tub of butter. Refrigerate any leftovers.  The reduced fat butter can also be used in this recipe.

Disclosure:  I received complimentary tubs of Kerrygold’s Reduced Fat Butter and Naturally Softer Pure Irish Butter but I received no monetary compensation for my review. This post is, however, an entry into Kerrygold’s contest, which makes it eligible for prizes Kerrygold will be awarding. The views and opinions expressed are mine alone based upon my use of this product.

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