Description
Cheese & Mashed Potato Pierogi are a classic Eastern European comfort food filled with creamy mashed potatoes and melted cheese, wrapped in tender homemade dough. Boiled and pan-fried until golden, these pierogi are perfect served with sour cream, sautéed onions, or fresh herbs for a cozy, satisfying dish.
Ingredients
For the Dough:
2 cups all-purpose flour
1 teaspoon salt
1 large egg
½ cup sour cream
¼ cup milk
For the Filling:
1½ cups mashed potatoes
1 cup shredded cheddar cheese
¼ cup grated Parmesan cheese
Salt and pepper to taste
For Cooking:
2 tablespoons butter
1 tablespoon olive oil
Optional Toppings:
Sour cream
Fried onions
Fresh herbs (like chives or parsley)
Instructions
-
Prepare the Dough:
In a large bowl, whisk flour and salt. Create a well in the center, add egg, sour cream, and milk. Mix to form a soft dough. Knead on a floured surface for 2 minutes until smooth. Wrap in plastic and let rest for 30 minutes. -
Make the Filling:
In a medium bowl, combine mashed potatoes, cheddar, Parmesan, salt, and pepper until smooth and well mixed. -
Assemble the Pierogi:
Roll the dough to about ⅛-inch thick. Use a round cutter (about 3 inches) to cut circles. Spoon 1–2 teaspoons of filling into the center. Fold over and seal tightly. Crimp edges with a fork. -
Boil the Pierogi:
Bring salted water to a boil. Add pierogi and cook 5–7 minutes until they float. Remove and drain. -
Sauté to Finish (Optional but Recommended):
In a skillet, heat butter and olive oil over medium. Add pierogi and cook for 3–5 minutes per side until golden and crispy. -
Serve:
Top with sour cream, fried onions, or herbs. Serve warm.
Notes
Shortcut Tip: Use leftover mashed potatoes to save time.
Seal Well: Be sure to seal edges completely to avoid leaks when boiling.
To Freeze: Place uncooked pierogi in a single layer on a baking sheet to freeze. Once solid, store in a freezer-safe bag for up to 3 months. Boil from frozen—no need to thaw.
Dough Texture: If the dough feels too sticky, add a touch more flour while kneading.
Cheese Swap: Try farmer’s cheese, gouda, or even blue cheese for a different spin.
