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.