Potato and cheese filling for Pierogi.

Jill
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, mix together mashed potatoes and shredded Cheddar cheese. Season with salt and pepper to taste.

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Nutrition Facts

538 calories; 25 g protein; 53.8 g carbohydrates; 79.4 mg cholesterol; 488 mg sodium. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/31/2005
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 cream cheese to potatos to avoid making mixture to thin. When pieogis are prepared they should be browned over butter and onions for an authentic Polish dish...Yum. Read More
(59)

Most helpful critical review

Rating: 2 stars
11/04/2009
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 together. The mixture should become orange and hold itself together. Add 1 cup of sourcream, 4 cups of finely chopped cooked onion and 2 cups of finely chopped cooked bacon. Place inside perogi/pierogi dough, boil and freeze. Secret tip: add a small amount of the potato mixture to the dough to help them hold together while cooking. Read More
(7)
41 Ratings
  • 5 star values: 25
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
08/31/2005
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 cream cheese to potatos to avoid making mixture to thin. When pieogis are prepared they should be browned over butter and onions for an authentic Polish dish...Yum. Read More
(59)
Rating: 4 stars
08/31/2005
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 cream cheese to potatos to avoid making mixture to thin. When pieogis are prepared they should be browned over butter and onions for an authentic Polish dish...Yum. Read More
(59)
Rating: 5 stars
09/21/2007
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 potatoes to make the mashed potatoes. I threw in a couple cloves of garlic while the potatoes were boiling and mashed them also. I added 8-12 ounces cheddar (we like it cheesy) and 2-3 ounces cream cheese to the mashed potatoes. This ended up being the perfect amount for 36 three inch round pierogies. Read More
(34)
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Rating: 5 stars
09/22/2003
This is one of the most refreshing receipes' I have found!!!! Read More
(22)
Rating: 5 stars
11/19/2002
Great filling for my homemade Pierogi filling. My wife could not stop talking about my Pierogis! Read More
(16)
Rating: 5 stars
09/22/2003
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 recipe. Read More
(14)
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Rating: 5 stars
10/09/2005
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 then added in real bacon that I chopped up. I didn't even need salt or pepper. Very tasty filling. Read More
(12)
Rating: 5 stars
08/24/2008
THIS IS SOO GOOD!!! I used a sour cream bacon onion dip and it was a perfect match. Read More
(12)
Rating: 5 stars
11/18/2007
I used 1/2 sharp cheddar and 1/2 medium cheddar. They were perfect - just like grandma used to make. Read More
(11)
Rating: 5 stars
11/07/2003
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! Read More
(10)
Rating: 2 stars
11/04/2009
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 together. The mixture should become orange and hold itself together. Add 1 cup of sourcream, 4 cups of finely chopped cooked onion and 2 cups of finely chopped cooked bacon. Place inside perogi/pierogi dough, boil and freeze. Secret tip: add a small amount of the potato mixture to the dough to help them hold together while cooking. Read More
(7)