Cheese Potato Puff


Potatoes are definitely popular in Ireland, and they are a vegetable that Kevin will eat. Instead of just cooking up the normal mashed potato or baked potato which can definitely becoming boring, this dish is delicious and has more flavors.

This recipe came from my great-great Aunt; and one day when I was looking for a new side dish to cook for dinner for Kevin, I found it in my recipe book. I saw that it included cheese and potatoes–two things I knew he would like. No onions, no complex flavors, but it still looked more interesting than the plain mashed potatoes! The name intrigued me as well: “puff”. When cooked, the potatoes do puff up a bit making them more fluffy. The only thing to be careful of is to make sure not to cook the potatoes too long or they will become dry. Also, the dish can be prepared beforehand, refrigerated, and cooked later, but  I just made it one go. On my great-great-Aunt’s recipe, there was a little note that said: “great company dish.” I assume that is because its easy, delicious, can be prepared beforehand, and a majority of people will like it. It was a success with Kevin!

The original recipe calls for more potatoes than I used. I used a majority of a small bag of baby potatoes that can be bought in Tesco or Dunnes stores. I may have not followed the recipe exactly, but I instead just put in about how many potatoes I thought we could eat and just went along with that. I did the same with the cheese; I didn’t measure out exactly 1 1/8 cup of cheddar cheese, but grated about as much as I thought would work with potatoes and mix well. The amount of milk really depends on how much the potatoes need when mashing and melting the cheese and butter. If it’s not really creamy, maybe add some more milk. In Kevin and my apartment in college, we did not have a 13×9″ pan, so I simply used a more loaf style pan to cook it in. Also, the temperature to cook it in Celsius is 175 degrees (I always had to convert my recipes temperatures to cook over in Ireland!). This recipe is great because the amounts can be easily altered and played around with, and it works out well!


(Mixing the ingredients after mashing the potatoes)


  • 6 medium potatoes (or a pack of baby potatoes)
  • 3 tablespoons butter
  • 1 1/8 cups grated cheddar cheese
  • 1/2 to 3/4 cup milk
  • dash of salt to taste
  • 1 egg beaten


Peel the potatoes and boil in water until tender. Mash the potatoes and add butter, cheese, milk, and salt and beat over low heat until the butter and cheese are melted. Fold in the egg and pour into a greased 13×9 in pan. Bake in the oven (350 degrees Fahrenheit) for 30-45 minutes or until puffy and golden brown. DO NOT OVER BAKE.



Breakfast Belgium Waffles

For countless years now, I have eaten Belgium waffles for breakfast almost every day. Normally, I would make them from an instant mix available at most grocery stores. When I moved to UL for college, I found that Ireland did not have instant Belgium waffle mix–or at least I couldn’t find it. Breakfast waffles really aren’t too popular over there, and I had a really difficult time even finding a waffle iron to cook them in. My parents ended up buying one online for me and having it shipped, because I really couldn’t go without waffles. They bought me a Belgium waffle iron as these irons have more depth to them to create a fluffier less dense waffle. The next step after simply attaining the waffle iron was finding a recipe for the waffles. While many required the mix to sit overnight or the eggs to be fluffed up, I, as a college student, didn’t really have time for that! I ended up modifying and combining basic recipes to make a batter that tasted great and took no time to create! I actually prefer the homemade batter to the instant mix.

Most of my friends at UL hadn’t ever eaten Belgium waffles before, and I decided to cook them for them. Kevin definitely fell in love with them. If I ever tried to eat them around him, he always took one for himself. While I never eat my waffles with syrup which is quite odd for most Americans–my parents always make fun of me for it–, the plain waffles definitely caught on in Ireland with my friends! Normally, I just add chocolate chips to the mix, and that makes them sweet and nummy. Sometimes I add Nutella on the top as well to make them even more chocolately, but Kevin doesn’t. The mix normally lasts me about 3 days with me eating 3 waffles a day. 

Kevin loves the waffles so much, whenever I leave the country, he takes my waffle iron to make waffles for himself. These Belgium waffles really are easy, delicious, and perfect without syrup to make great hand food! 


  • 2 eggs 
  • 1 3/4 cups milk 
  • 3/4 cup oil 
  • 3/4 cup sugar 
  • 2 cups flour 
  • 2 tsp baking powder 
  • dash of vanilla 
  • dash of salt
  • chocolate chips (optional) 
  • nutella (optional) 
  • spray-oil or make sure to have a really good non-stick waffle iron


Basically, mix all ingredients except the chocolate chips together in a bowl by whisking until smooth. Add the chocolate chips before adding the mix to the waffle iron. Spray waffle iron with oil to make sure the waffle doesn’t stick to the edges. Pour the mix into the waffle iron until it’s almost full. Do NOT fill the waffle iron all the way. The batter will overflow. Cook for about 2 minutes or however long it takes your waffle iron. Spread Nutella on the top of the waffles to make them extra delicious!