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Potato and Cheese Filling for Pierogi

Rated as 4.44 out of 5 Stars

"Potato and cheese filling for Pierogi."
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Ingredients

servings 538 cals
Original recipe yields 6 servings (3 cups filling)

Directions

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Nutrition Facts


Per Serving: 538 calories; 25.3 g fat; 53.8 g carbohydrates; 25 g protein; 79 mg cholesterol; 488 mg sodium. Full nutrition

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Reviews

Read all reviews 29
  1. 39 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Pretty good, although I like my moms recipe better...Even amounts of cream cheese and mashed potatos (potatos should be a little more dry than creamy to prevent runniness), salt,pepper. Add the ...

Most helpful critical review

I find this to be an extremely dry, uninspired and flavorless perogi filling. You should first boil the potatoes, then mash them and add the cheese while mashing to help melt the mixture toge...

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Pretty good, although I like my moms recipe better...Even amounts of cream cheese and mashed potatos (potatos should be a little more dry than creamy to prevent runniness), salt,pepper. Add the ...

This was very easy and very good. I halved the pierogi recipe but the amounts listed in the recipe for the filling looked to be quite a lot so I adjusted. I ended up using 4 small/medium potat...

This is one of the most refreshing receipes' I have found!!!!

Great filling for my homemade Pierogi filling. My wife could not stop talking about my Pierogis!

Good recipe, I added a little green onion to it just to give it that extra "oomph". Good consistency for filling the pierogies, easy to handle and it cooks nicely. Thanks for sharing the recip...

THIS IS SOO GOOD!!! I used a sour cream, bacon, onion dip and it was a perfect match.

Awesome filling. I wasn't sure how much was 1lb of cheese and 4lbs of potato so I winged it. I added the cheese while the potatoes were still warm until the potatoes seemed sufficiently cheesy, ...

I used 1/2 sharp cheddar and 1/2 medium cheddar. They were perfect - just like grandma used to make.

I added sauteed onions, mushrooms and green peppers to the mashed potatoes, and I used Emmenthaler (a Swiss cheese) instead of Cheddar. The result was fabulous!