Instructions:

For French Onion Mash:

  1. Caramelize the onions over a low flame in Kerrygold Unsalted Butter, stirring occasionally.
  2. Season generously with salt and pepper. While onions are cooking, boil potatoes in broth until tender, about 10-15 minutes;
  3. Drain and reserve any remaining broth. When onions “melt” and turn golden (about 30 mins), add sherry and stir until evaporated.
  4. Mash potatoes with the chunks of Kerrygold Unsalted Butter and as much of the reserved broth as needed. Adjust seasonings
  5. Stir 1/3 of the onions into the mashed potatoes. Put potato mixture in oven-proof serving dish in a 2” layer. Top with remaining onions, Kerrygold Dubliner Cheese and and an extra grind of pepper. Heat in 350 degrees F oven until cheese melts. Serve immediately.

For Maple-Bacon Yams:

  1. Bake or microwave yams until tender. Split yams lengthwise, scoop out flesh, reserve in a bowl. Mash yams with Kerrygold Salted Butter, maple syrup, salt and pepper until ingredients are fully incorporated, but yams are not too smooth (add bourbon now if using). Taste and adjust butter, syrup and seasonings as needed.
  2. Stir in bacon, reserving several tablespoons to sprinkle over the top, along with a good pinch of black pepper. Serve. Try not to lick the spoon!