Pierogi

Step 1: Make the potato filling

  • Potato filling

    • yukon gold potatoes
      1000 g2 lb
    • salt
      a spoonful
    • cheddar
      , grated
      100 g
    • chives
      , minced
      a handful

Peel and dice the potatoes into 1” (2cm) cubes. Add to a pot and cover with cold water. Set on the stove and bring to a . Add a spoonful of salt to the boiling water to season the potatoes as they cook.

When the potatoes are completely softened (they smash easily with a fork), strain them. Mash them until homogenous, then mix in the grated cheese and chives. The cheese will partially melt, which is fine.

  • Be careful not to over mix. The potatoes should be pretty dry and not gummy.

Taste and adjust with more salt, chives, or cheese if desired. Set the filling aside.

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