Pierogies (Or Perogy) Cheese and Potato Filling

Total Time
40mins
Prep 10 mins
Cook 30 mins

This is the basic potato/cheese perogy filling that my family has always used, it is delicious! I use this recipe just as a base, I am alway fooling around with measurements to get the "perfect" taste.

Ingredients Nutrition

Directions

  1. Peel and cut up potatoes, boil until tender.
  2. While potatoes are cooking, sauté onion in butter on medium heat until translucent and slightly browned.
  3. Drain potatoes, slightly mash them, then add sautéed onions, mash slightly more.
  4. Add cheese 1/2 cup a time and salt and pepper, mixing thoroughly while mashing potatoes.
  5. Depending on your tastes, you may want to add more or less cheese, as well as salt and pepper.
  6. You don't want to over-mash the potatoes, they are easier to work with when they are "roughly" mashed rather than whipped or creamy, although that may just be a preference among my family.
  7. I usually can fill between 70 - 80 perogies with this recipes depending on size of perogies.

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