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For everyone who wants to know more about plugra butter, this is from wikipedia.org:

Plugra butter is made differently than normal butter, resulting in a much richer flavor and lower water content, and is used by fine chefs where normal cooks use butter. The word 'plugra' means, literally, 'more fat'. It is, for example, actually possible to make alfredo sauce without using cream at all (normally an essential ingredient), simply by using plugra butter and Parmigiano Reggiano cheese, instead of normal (lower in cream/fat) butter and parmesan.

Hmmm.... sounds pretty good.

this is the 'secret ingredient' in my butter cookies. only it's not so secret cause when anyone comments on how good the cookies are, i tell them about the butter and then if they don't know already, i tell them all about trader joe's.

This butter is a staple in my home. I use it for cooking and baking and it makes everything just taste soooo much better. Yes, it has more fat in it but that amount you use really can't make that much of a difference overall

As part of a Thanksgiving appetizer last fall, I brought some Plugra butter in a ramekin to my sister's house. When we were done with the appetizers, I had about a quarter cup of Plugra left in the ramekin and didn't want to take it home, so I told my sister to use it in the mashed potatoes instead of regular Land o' Lakes. One bite and we knew- we could never use boring ol' regular butter in the potatoes again. Best mashed ever!

I love this stuff but wish it came quartered. Plugra definitely makes it that way, but I bet the solid block is cheaper in price though.

Every chef I've ever known has used Plugra. 'Nuff said!