@allrecipes: #ad Introducing a new holiday classic: Kerrygold Garlic & Herb Butter Whipped Potato Bake. Ingredients: 1 stick (7 tablespoons, 3 ½ ounces) Kerrygold Garlic & Herb Butter, divided 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces 2 tablespoons, plus 3/4 teaspoons kosher salt, divided 2 quarts water, 4 ounces fontina cheese, shredded (about 1 cup) ⅓ cup whole milk ¾ cup cold heavy whipping cream ⅓ cup panko (Japanese-style breadcrumbs) Hot honey, for drizzling Chopped mixed fresh tender herbs Directions: Preheat oven to 400 degrees F. Place 5 tablespoons of the butter in a small bowl to soften; set aside. Grease a 2-quart baking dish with 1 tablespoon of the butter. Place potatoes and 2 tablespoons of the salt in a large saucepan, then pour 2 quarts water over potatoes. Bring to a boil over high. Boil until potatoes are fork-tender, 13 to 15 minutes. Drain and transfer to a large bowl. Mash potatoes with a potato masher or a sturdy fork. Alternatively, pass warm potatoes through a ricer or food mill. Stir in the softened 5 tablespoons of butter, fontina cheese, milk, and remaining 3/4 teaspoon salt until combined and butter is melted; set aside. Beat heavy cream with an electric mixer on medium speed until stiff peaks form, about 1 minute 30 seconds. Add about one-third of the whipped cream to bowl with potatoes. Use a rubber spatula to gently fold whipped cream into potatoes. Once combined, add another third, fold, then repeat with remaining whipped cream. Gently transfer to prepared baking dish. Microwave remaining 1 tablespoon butter in a small microwavable bowl on HIGH until melted, about 20 seconds. Stir in panko until combined. Sprinkle mixture evenly over potatoes. Bake in preheated oven until potatoes are slightly puffed, bubbling around edges of baking dish, and panko is light golden, about 25 minutes. Let cool 10 minutes. Lightly drizzle with hot honey and garnish with herbs.

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Wednesday 04 November 2026 21:08:45 GMT