Ingredients 2 1/4 pounds potatoes, peeled

1/2 cup crème fraîche

1 egg yolk

1 teaspoon Dijon mustard

Sea salt and freshly ground black pepper

2 tablespoons chopped scallions

1 ½ cups shredded Kerrygold

Dubliner® Cheese

1 tablespoon finely chopped fresh thyme leaves

2 tablespoons all-purpose flour

2 tablespoons Kerrygold

Salted Butter

Instructions:

  1. Cook the potatoes in a large saucepan of boiling salted water until tender. Drain, transfer to a bowl, and mash with a potato masher.
  2. While the potatoes are still hot mix in the crème fraîche, egg yolk, mustard, and salt and pepper. Mix in the scallions, Kerrygold Dubliner Cheese and thyme.
  3. Add 1 tablespoon of the flour to the mixture to help make the consistency suitable for rolling out and sprinkle the remaining flour on your work surface. Roll the potato mixture out to 2 inch thick using a rolling pin and cut it into circles using a 4-inch cookie or biscuit cutter.
  4. Melt the Kerrygold Salted Butter in a frying pan and fry the potato cakes on both sides until golden brown.

Recipe adapted from Clodagh’s Kitchen Diaries, Kyle Books (2013)