3 pounds russet potatoes, peeled and cubed

1 cup milk

8 tablespoons Kerrygold

Salted Butter

½ cup chopped onion

4 scallions, chopped

6 cups chopped kale (or green cabbage)

4 scallions, chopped

4 ounces Kerrygold Dubliner® Cheese

1 teaspoon kosher salt

1 teaspoon ground black pepper


  1. Fill a large pot with cold water and add potatoes. Cook until very tender about 20 minutes.
  2. Place milk and 4 tablespoons of Kerrygold Butter in a glass measuring cup and heat in microwave until just warmed.
  3. While potatoes are cooking, melt remaining Kerrygold Butter in large skillet. Add onions and sauté until translucent, about 10 minutes.
  4. Add kale and scallions to pan and cook for 5-7 minutes or until kale is wilted.
  5. Remove potatoes from heat and drain well.  Mash with heated milk and butter.
  6. Add cooked kale and onion mixture to hot mashed potatoes along with grated Kerrygold Dubliner Cheese. Season with salt and pepper and stir until well combined.
  7. Serve immediately.