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
12 teaspoon garlic powder or salt
Dough
2 14 cups all-purpose flour
1 cup sour cream
2 tablespoons Land O Lakes® Butter, softened
1 large Land O Lakes® Egg (yolk only)
Filling
1 34 cups cold mashed potatoes
3 ounces (34 cup) Land O Lakes® Sharp Cheddar Farmstyle Cut Shredded Cheese
4 quarts water
1 tablespoon salt
Filling
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 1 heaping teaspoon potato filling in center of each dough round. Fold in half; seal edges tightly.
STEP 5
Bring water and salt to a boil 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.
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