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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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The filling I use for my pierogy recipe. Feel free to play around with the ingredients, but do use a sharp cheese for this. Ingredients:
4-5 yukon gold potatoes, boiled until very tender and drained, hot |
2 tbsp butter |
splash milk |
2 cloves garlic, pressed |
1/4 tsp onion powder |
coarsely ground black pepper |
1/3 cup grated old cheddar cheese |
Directions:
1. Mash potatoes with butter, milk, garlic, onion powder and pepper.
2. Place over low heat and stir cheese through until well incorporated.
3. Use in your favourite pierogy dough.
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