Potato Pierogi

This is a savory recipe that can be customized to please your pallet! Use leftover mashed potatoes or whip up a quick batch. Use familiar seasonings that you enjoy, toss them in butter and crisp them up! Make ahead or whip up a fresh batch from scratch, either way you’ll find yourself craving this one over and over again.

Privacy Policy & Disclosure Statement

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 30 minutes
• Servings: 15 *roughly depends on the size of the pierogi

What You’ll Need

• Mixing Bowls
• Potato Masher
• Baking sheet
• Rolling pin
• Circle cookie cutter (you can use a glass with a floured rim if you don’t have a cookie cutter)
• Measuring cups and spoons
• Whisk
• Strainer to drain boiled potatoes

Ingredients

Filling

• 3 lb. bag Yukon Gold potatoes
• 1/4 cup milk
• salt& pepper to taste
• 2 tbsp butter
• 1/4 cup sour cream

Pierogi Dough

• 3 1/2 cups all-purpose flour
• 2 tsp salt
• 2 large eggs
• 1 cup milk
• 2 tbsp sour cream

Instructions

Filling

1. Peel and cut potatoes into fourths
2. Add potatoes to a large pot of water and boil until fork tender
3. Drain water from potatoes and return them to the large pot (no heat) or a large mixing bowl.
4. Add milk, butter, sour cream, salt, and pepper
5. Mash with a potato masher until there are no lumps
6. Add 1/2 cup shredded sharp cheddar cheese, mix well and set aside

Pierogi Dough

1. Add wet ingredients, eggs, milk, and sour cream to a large mixing bowl. Whisk until evenly combined.
2. Add dry ingredients, flour, and salt to wet ingredients. Mix together using a rubber spatula or wooden spoon.
3. On a clean floured surface knead dough until you have a nice even (elastic) ball of dough. Cover loosely with a clean dish towel and let rest 10-15 minutes.
4. Use rolling pin sprinkled with flour roll out dough on a floured surface. Dough should be roughly 1/8 inch thick, the goal is to be thin enough to not be too doughy and thick enough not to tear when boiling.
5. Use a circle cookie cutter or a round glass to cut circles.

Fill & Cook Pierogi

1. Still working on a floured surface, scoop roughly 1 tbsp of filling onto each circle. Use more if you have larger circles. You want to be able to fold over your dough without forcing it to close.
2. You can pinch to close as shown below or you can use a fork to crimp the edges closed.
3. Boil 3 quarts of water and gently add the pierogi without overcrowding the pot. Boil for 10-15 minutes, they will float when they are ready. Remove from pot with slotted spoon to strain water. Set aside
4. In a fry pan melt 2 tbsp butter, brown chopped onion if using or simply add each pierogi to crisp on each side.

Tips & Variations

• You can prep these and store them in the freezer to cook as needed. Just freeze them on a tray before the boiling stage and store in a Ziplock freezer bag.
• Pierogies are fun, you can make them with many different fillings, you can try ground beef with sautéed onions, ham & cheese, or diced chicken and potato with cheese.
• This is a recipe that I make most often to use my leftover mashed potatoes. You can choose that or fresh, but it is much faster to use your leftovers and just mix in the cheese.

📌Save this pin! it’ll come in handy one day.

Final Thoughts

This recipe is fun and while it sounds like a lot of steps, if you make it once you can do it in your sleep and there are so many options to customize. I originally started doing this to use up leftover mashed potatoes because I always seem to make too much…I know hard to believe there could ever be too much mashed potatoes! I hope this recipe is helpful and that you try your own variations. If you make a new one or just want to share your thoughts on this recipe, please comment below. I truly enjoy reading your comments. – Hey Ivy🌿