We Asked 3 Chefs to Name the Best Butter, and They All Said the Same Thing

My grandpop’s front yard was always teeming with buttercups when I was growing up, so it was only customary for me to grab a few and hold them underneath everyone’s chins to detect if they loved butter. Safety first, right? No one could really be trusted if they didn’t love butter — and I still believe that to this day. The same is true of loving very good butter (said in a very Ina Garten way).

As a lifelong butter lover, and someone who wears a “Butter Lover” friendship bracelet every day, I wanted to know if the professionals all swoon over the same sticks. And you know what? They do! 

Just as the cream always rises to the top, all three chefs stated this one butter brand is their end-all-be-all pick for topping lobster, swirling with pasta, or simply slathering on toast (again, in a very Ina way). That one is, of course, Kerrygold Irish Butter.

As you might expect, truly exceptional butter is built from the ground up — and by that I mean that it all starts with what the cows are eating. Todd English, a four-time James Beard Award-winning chef, likes that Kerrygold is made with milk from dairy cows that are predominantly grass fed. The result? Rich, complex, and nutty flavors and a sublimely smooth butter that stands out compared to ones made from grain-fed cows. 

For English, really good butter, like Kerrygold, becomes inspiration for any number of dishes, especially for poaching and making compound butters. The many ways he uses it at home has even become a joke amongst his kids: “As my kids say, ‘Daddy, all you do is cook with butter.’”  

Buy: Kerrygold Grass-Fed Pure Irish Unsalted Butter, $8.99 for 16 ounces at Amazon

There’s a lot to say about the versatility of Kerrygold butter. Chef Ashley Lonsdal, chef in residence for ButcherBox, uses Kerrygold’s unsalted butter for baking, all-purpose cooking, and developing many of her recipes; she “save[s] salted butter for direct applications, like spreading on radish toast or a scone.” She stocks mostly unsalted at home, so she keeps “Maldon flaky sea salt close by to sprinkle on top or mix in,” she says, when needed.

“I love using Kerrygold butter in steak dishes because it’s perfect for searing, forming a beautiful crust and adding richness to the meal,” says Executive Chef Michael Tsarnas of Gabriella’s Italian Steakhouse in New Jersey. “I’ve also used it in homemade garlic bread — the creaminess brings out the full flavor of the garlic and herbs.”

Tsarnas is also a proponent of keeping sticks of both salted and unsalted Kerrygold on hand, with a good rule of thumb: “Mix herbs like rosemary, thyme, and garlic with salted butter to add more flavor,” he says. “However, when your dish already requires many spices, use unsalted butter. This way, you have more control over the seasoning.”

Buy: Kerrygold Grass-Fed Pure Irish Salted Butter, $8.99 for 16 ounces at Amazon

Do you agree with these chefs? What butter is in your refrigerator?