A delicious appetizer with a secret ingredient–your leftover mashed potatoes!
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Dipping Sauce
1 cup sour cream
1 tablespoon chopped fresh dill weed
1/2 teaspoon garlic powder or salt
Dough
2 1/4 cups all-purpose flour
2 tablespoons Land O Lakes® Butter, softened
1 large Land O Lakes® Egg
1 large Land O Lakes® Egg (yolk only)
Filling
1 3/4 cups cold mashed potatoes
3/4 cup shredded sharp Cheddar cheese
4 quarts water
1 tablespoon salt
3 to 4 tablespoons Land O Lakes® Butter
STEP 1
Combine all dipping sauce ingredients. Cover; refrigerate until serving time.
STEP 2
Combine all dough ingredients in bowl; beat on medium speed until well mixed. Knead dough 3-5 minutes on lightly floured surface, adding additional flour as needed to form soft and pliable dough. Cover; let rest 10 minutes.
STEP 3
Place mashed potatoes and cheese into bowl; mix well. Set aside.
STEP 4
Roll out dough to 1/8-inch thickness on lightly floured surface. Cut dough with 3-inch round cookie or biscuit cutter. Place one heaping teaspoon potato filling in center of each dough round. Fold in half; seal edges tightly.
STEP 5
Boil 4 quarts water and 1 tablespoon salt in large stockpot. Add pierogi; cook 3-5 minutes or until pierogies float. Remove with slotted spoon or drain in colander.
STEP 6
Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat until sizzling. Add half of pierogies. Cook, turning once, 6-10 minutes or until golden brown. Remove from pan; keep warm. Repeat with remaining butter and pierogies.
STEP 7
Serve with dipping sauce.
COLLECTION
Turkey leftovers recipes make great use of tasty turkey and sides in pizza, soup and sweet rolls. This collection is stuffed with recipe ideas that set the new standard for all that leftover turkey.