I have literally 8 different butters in my fridge right now. I like them all for different things.
Kerrygold unsalted - for all around use as well as taking bites out of ( I think it's the creamiest)
Kerrygold salted - for mashed sweet potatoes or cooking eggs. I tried it but will probably just use the unsalted and buy the organic valley for my potatoes.
Organic valley pastured - also sweet potatoes or eggs (it's a bit saltier)
Smjor - eating plain or putting in smoothies
Anchor (from New Zealand) is also good though I don't have any at the moment. Smjor and Anchor seem to cook differently than Kerrygold. My suspicion is that Kerrygold has a higher content of milk proteins, these two tend to be slightly harder.
Ghee- cooking only
organic pastures raw cultured butter - smoothies
organic pastures raw butter - smoothies or eating plain
This brand is only in California I think. It's good, grass fed raw butter. I taste huge differences between batches. Sometimes it tastes slightly soured, other times it tastes like heaven.
Meyenberg goat butter - smoothies or potatoes. I'm not a fan of this, I doubt I'll buy it again after I finish it.
I also have coconut butter (for smoothies) so I suppose that makes 9 butters in my kitchen..... And I live alone!
p.s. I'm not a hoarder, I just eat a lot of butter