Pierogi dough
- Salt7 g
Potato filling
- Yukon gold potatoes1000 g2 lb
- Cheddar, grated100 g
- Chives, minceda handful
Step 1: Make the potato filling
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.
Step 1: Make the potato filling
Pierogi dough
- Salt7 g
Potato filling
- Yukon gold potatoes1000 g2 lb
- Cheddar, grated100 g
- Chives, minceda 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.